张四普 邓楠茜 胡青霞 鲁云风 牛佳佳

摘 要：為了解决芥蓝常温贮藏下出现的货架期短、叶片黄化和品质下降的问题，采用柠檬酸（2%）和植酸（3%）复合保鲜剂结合1-MCP处理的复合保鲜方法，研究芥蓝常温贮藏过程中品质的变化。结果表明，常温贮藏6 d时，对照比处理的失重率、相对电导率、丙二醛（MDA）含量分别高7.15%、23.55%、26.98%，维生素C含量低41.7%，叶片和茎薹的过氧化物酶（POD）活性，对照比处理分别高21.58%和34.17%，处理呼吸峰值较对照晚2 d出现。芥蓝常温贮藏期间，采用柠檬酸和植酸复合保鲜剂结合1-MCP处理能有效抑制SPAD值、维生素C含量、失重率的降低，降低其MDA含量以及POD活性，从而更好地保持芥蓝的原有品质和延长货架期。

关键词：芥蓝;柠檬酸;植酸;1-MCP;复合保鲜剂;常温

中图分类号：S635 文献标志码：A 文章编号：1673-2871（2021）05-057-07

Effects of citric acid and phytic acid combined with 1-MCP on storage quality of kale at room temperature

ZHANG Sipu1， DENG Nanxi2， HU Qingxia2， LU Yunfeng3， NIU Jiajia1

（1. Horticulture Research Institute of Henan Agricultural Science Academy， Zhengzhou 450002， Henan， China; 2. College of Horticulture， Henan Agricultural University， Zhengzhou 450002， Henan， China; 3. Nanyang Normal University， Nanyang 473061， Henan， China）

Abstract： In order to solve the problems of short shelf life， yellow leaves and reduced quality of Chinese kale stored at room temperature， a compound preservative of citric acid（2%） and phytic acid（3%） combined with 1-MCP was used to study the changes of storage quality of Chinese kale. The results showed that when stored at room temperature for 6 days， the weight loss rate， relative conductivity and MDA content of contrast were 7.15%， 23.55% and 26.98% higher than those of the treament， and the vitamin C content was 41.7% lower than that of the treatment. The POD activitives of contrast of leaf and stem were 21.58% and 34.17% higher than those of the the treament， and the respiratory peak of the treament appeared 2 days later than contrast.During the storage of kale at room temperature， the citric acid and phytic acid combined with 1-MCP can effectively inhibit the  decrease of SPAD vaule， VC content and the weight loss rate， reduce the production of MDA and POD activities， so as to maintain the original quality and extend the shelf life.

Key words： Kale; Citric acid; Phytic acid; 1-MCP; Compound preservative; Normal temperature

芥蓝（Brassica alboglabra L. H. Bailey）原产于我国南部，是我国华南地区的特有蔬菜之一，色泽翠绿、质地脆嫩、清甜爽口且营养丰富，一直深受粤港澳地区人们的青睐，同时芥蓝也不断出口日本、东南亚和其他一些国家和地区，是我国优质创汇蔬菜之一[1]。芥蓝适应性强，栽培简易，抗性强，病虫害少，产量较高，生长期较长，是一种值得华南乃至北方推广的薹用蔬菜和速生叶菜[2]。芥蓝以鲜销为主，贮藏期短，易在短时间内出现褐变以及品质劣变，尤其在常温条件下，芥蓝受到外界不良环境条件等影响更易腐烂变质，造成较大经济损失。因此，寻找能延长芥蓝货架期、维持芥蓝采后品质的方法或保鲜剂成为当下的主要任务。目前芥蓝采后保鲜技术主要以低温处理和保鲜剂处理保鲜为主，而保鲜剂处理采后芥蓝能起到杀菌、抗氧化以及抑制呼吸等多重作用。……