蕨菜的气调保鲜应用研究
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郭衍银,副教授,主要从事果蔬贮藏与加工技术研究,Emai l: guoyy@sdut.edu.cn

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山东省农业良种工程资助重点项目(鲁科农字[2006]90号)


Effects of Modified Atmosphere on the Preservation of Pteridium aquilinum
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    摘要:

    为研究气调对蕨菜贮藏期间保鲜效果的影响,设置不同CO2和O2的体积分数,对蕨菜采 后SOD活性、POD活性、呼吸强度、乙烯释放量、蕨菜干鲜重以及丙二醛、叶绿素、可溶性糖 、VC含 量进行了研究。结果表明:适宜的CO2和O2组合有利于采后蕨菜维持较高的SOD和POD活 性,减少了MDA的积累,维持恰当的呼吸强度和乙烯释放速率,减少蕨菜干鲜重的损失 ,利于蕨菜采后叶绿素、可溶性糖、VC的保存。试验得出了最好的气体组合,即CO2和O 2体积分数为2%和6%,其次为6%和10%,这些组合能很好地保持蕨菜贮藏中的品质,可使蕨 菜保鲜期达15d以上。

    Abstract:

    In order to research the effects of modified atmosphere on the preservation of Pteridium aquilinum during storage period, the SOD and POD activity, respir ation rat e and ethylene release,fresh and dry weight, MDA, chlorophyll, soluble sugar an d VC content were studied by setting different CO2 and O2 proportion. Result s showed that, proper CO2 and O2 proportion can maintain the higher SOD and POD activity, decrease the content of MDA, keep the respiration rate and ethylen e release appropriately, reduce the loss of dry and fresh weight, eventually ava il to the preservation of chlorophyll, soluble sugar and VC content. In this exp eriment, the optimal CO2 and O2 proportion is 2% and 6%, second is 6% and 10 %. The combination could commendably retain the quality of Pteridium aquilin um up to above 15d.

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郭衍银,王相友,章 耀.蕨菜的气调保鲜应用研究[J].农业机械学报,2010,41(1). Guo Yanyin, Wang Xiangyou, Zhang Yao. Effects of Modified Atmosphere on the Preservation of Pteridium aquilinum[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(1):

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