| 不同1-甲基环丙烯熏蒸处理对甘薯贮藏保鲜及抗氧化能力的影响 |
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| 引用本文： | 魏敬汶,吴世雨,吕尊富,崔鹏,徐锡明,庞林江,陆国权,季少珍.不同1-甲基环丙烯熏蒸处理对甘薯贮藏保鲜及抗氧化能力的影响[J].核农学报,2022,36(8):1596-1606. |
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| 作者姓名： | 魏敬汶 吴世雨 吕尊富 崔鹏 徐锡明 庞林江 陆国权 季少珍 |
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| 作者单位： | 1浙江农林大学现代农学院/浙江省农产品品质改良重点实验室 浙江 杭州 3113002浙江农林大学薯类作物研究所 浙江 杭州 3113003绿洁食品有限公司,浙江 杭州 311300 |
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| 基金项目： | 国家现代农业产业技术体系资助项目(CARS-10);浙江省重点研发计划项目(2021C02057);贵州省科技计划项目((黔科合成果[2020]1Y023);泰顺县科技计划项目(2021TSXM0049) |
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| 摘 要： | 甘薯在常温环境下放置极易出现失重、腐烂、发芽等问题,较难贮藏。为明确不同1-甲基环丙烯(1-MCP)熏蒸处理对甘薯贮藏保鲜及抗氧化能力的影响,并筛选出适宜甘薯常温贮藏的保鲜技术,本试验以烟薯25号为试验材料,研究不同熏蒸浓度(0.5、1.0、2.0、4.0、8.0 μL·L-1)、不同熏蒸时间(6、12、24、36、48 h)及其交互作用对甘薯贮藏保鲜效果的影响,并通过模糊评价方法对不同1-MCP处理组在不同贮藏时间(0、7、14、22、30、60、90、120 d)的动态时间点上进行综合评判与分析。结果表明,在相同熏蒸时间条件下,高浓度1-MCP处理显著抑制甘薯发芽率、发芽指数和丙二醛(MDA)含量上升,抗氧化酶活性随着1-MCP处理浓度的增加呈降低趋势。相同熏蒸浓度条件下,12 h熏蒸处理与其他处理组相比贮藏保鲜效果更好。双因素方差分析结果显示,熏蒸浓度、熏蒸时间及其交互作用对甘薯贮藏期不同理化指标的影响随贮藏时间的延长逐渐减小,其中熏蒸浓度对甘薯发芽率、发芽指数、失重率、MDA含量及过氧化氢酶(CAT)、坏血酸过氧化酶(APX)活性的影响较大,熏蒸时间对甘薯超氧化物歧化酶(SOD)活性影响更大,熏蒸浓度与熏蒸时间的交互作用主要影响甘薯的呼吸强度。模糊综合评价模型表明, 2 μL·L-1 1-MCP密闭熏蒸12 h最接近标准物元的最优状态,贮藏保鲜效果最好。本研究结果可为延长甘薯货架期与贮藏期提供技术参考。
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| 关 键 词： | 甘薯 1-甲基环丙烯 贮藏保鲜 抗氧化能力 |
| 收稿时间： | 2021-09-14 |
Effects of Different 1-MCP Treatments on Fresh-keeping and Antioxidant Capacity of Sweet Potato During Storage |
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| WEI Jingwen,WU Shiyu,LYU Zunfu,CUI Peng,XU Ximing,PANG Linjiang,LU Guoquan,JI Shaozhen.Effects of Different 1-MCP Treatments on Fresh-keeping and Antioxidant Capacity of Sweet Potato During Storage[J].Acta Agriculturae Nucleatae Sinica,2022,36(8):1596-1606. |
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| Authors: | WEI Jingwen WU Shiyu LYU Zunfu CUI Peng XU Ximing PANG Linjiang LU Guoquan JI Shaozhen |
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| Institution: | 1College of Advanced Agricultural Science, Zhejiang A&F University/Zhejiang Provincial Key Laboratory for Quality Improvement of Agricultural Products, Hangzhou, Zhejiang 3113002Institute of ROOT&Tuber Crops, Zhejiang A&F University, Hangzhou, Zhejiang 3113003LYU Jie Food Co., Ltd, Hangzhou, Zhejiang 311300 |
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| Abstract: | Sweet potato(Ipomoea batatas(L.) Lam.) is easy to lose weight, rot, and germination during storage at room temperature. In order to clarify the effects of different 1-methylcyclopropene (1-MCP) fumigation treatments on the storage preservation and antioxidant capacity of sweet potato, and to screen the preservation methods suitable for normal temperature storage of sweet potato, an experiment was conducted using Yanshu 25. The effects of different fumigation concentrations (0.5, 1.0, 2.0, 4.0, 8.0 μL·L-1), different fumigation time (6, 12, 24, 36, 48 h) and their interaction on the storage of sweet potato after harvest were investigated. Fuzzy evaluation method was used to comprehensively evaluate and analyze different 1-MCP treatment groups at different storage time points (0, 7, 14, 22, 30, 60, 90, 120 d). The results showed that under the same fumigation time, 1-MCP treatment significantly inhibited the increase of germination rate, germination index and MDA content of sweet potato, and the activity of antioxidant enzymes decreased with the increase of the concentration. Under the same fumigation concentration, 12 h fumigation treatment was better than that of other treatment groups. Two-factor variance analysis showed that the influence of the concentration of fumigation, fumigation time and their interactions on the sweet potato on the physiological and biochemical indexes decrease gradually with the extension of storage time. The concentration of fumigation for sweet potato germination rate, germination index, the weightlessness rate, MDA, CAT and APX activity was larger. The influence of the fumigation time more effect on SOD activity of sweet potato, the interaction of fumigation concentration and time mainly affected the respiratory intensity of sweet potato. The fuzzy comprehensive evaluation model showed that storage under 2 μL·L-1 1-MCP airtight fumigation for 12 h was the closest to the optimal condition of standard matter element, and the preservation effect was the best. This study provided theoretical basis for prolonging the shelf life and storage for sweet potato. |
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| Keywords: | sweet potato 1-MCP fresh-keeping antioxidant capacity |
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