摘要：本文探讨了1-甲基环丙烯（1-MCP）及蓄冷微胶囊单独或结合处理对夏季叶菜采摘后贮藏品质的影响。以刚采摘的青菜为材料，分别对其进行保鲜工艺处理，研究1-MCP、蓄冷微胶囊以及互相结合对叶菜感官品质和生理生化指标的影响。结果表明：经过不同方式处理后的青菜均能增加储藏时间，抑制酶活，降低相对电导率变化量，对减少抗坏血酸及叶绿素流失作用明显。其中，经1-MCP及蓄冷微胶囊混合处理后的效果最佳，抗坏血酸含量为5.82mg/100mg，叶绿素含量为8.85μg/g，POD及CAT酶活变化量分别为1.20、1.32，且具有更好的外观、色泽，保鲜处理效果明显。

关键词：叶菜；1-MCP；蓄冷微胶囊；贮藏；保鲜

Design of semi commercial preservation technology for leafy vegetables in summer

Abstract: This article explored the effects of 1-methylcyclopropene (1-MCP) and cold storage microcapsules alone or in combination on the storage quality of summer leaf picking. The freshly picked vegetables were treated with fresh-keeping technology. The effects of 1-MCP, cold-storing microcapsules and their combination on the sensory quality and physiological and biochemical indexes of leafy vegetables were studied. The results showed that vegetables treated with different methods could increase storage time, inhibit enzyme activity and reduce the relative conductivity change, which had a significant effect on reducing the loss of ascorbic acid and chlorophyll. Among them, 1-MCP and cold accumulating microcapsules had the best effects. The ascorbic acid content was 5.82 mg/100 mg, the chlorophyll content was 8.85 μg/g, and the POD and CAT enzyme activity changes were 1.20, 1.32, respectively. Good appearance, color, and obvious preservation effect.

Key words: Leaf vegetables; 1-MCP; cold storage microcapsules; storage; preservation

目录

1综述1

1.1蔬菜现状.1

1.1.1我国蔬菜生产现状1

1.1.2我国蔬菜保鲜贮存现状1

1.1.3叶菜保鲜贮存现状4

1.21-甲基环丙烯及其在果蔬保鲜中的应用.4

1.2.1乙烯在植物贮藏中的影响4

1.2.21-甲基环丙烯在植物贮藏中的作用5

1.3蓄冷材料及其在食品冷链中的应用.5

1.3.1相变材料5

1.3.2蓄冷材料6

1.3.3蓄冷运输的现状6

1.3.4蓄冷材料研究的进展6

1.4本课题的研究目的及意义.7

2材料和方法7

2.1实验材料.7

2.1.1材料及试剂7

2.1.2仪器设备8

2.2实验方法.9

2.2.1技术流程图9

2.2.2样品预处理9

2.2.3抗坏血酸含量的测定9

2.2.4叶绿素含量的测定.10

2.2.5亚硝酸盐含量.10

2.2.6相对电导率.11

2.2.7酶活性测定.11

2.2.8感官评价.11

3结果和分析.12

3.1贮藏环境的温湿度变化12

3.2抗坏血酸含量变化13

3.3叶绿素含量变化13

3.4亚硝酸盐含量变化14

3.5相对电导率的变化15

3.6酶活性16

3.6.1POD酶活16

3.6.2CAT酶活17

3.7感官评价18

4结论.19

致谢.21

参考文献.22

1综述

1.1蔬菜现状

1.1.1我国蔬菜生产现状

我国是世界蔬菜产量和消费量大国。据2011年统计，全国蔬菜播种面积超过1900万公顷，总产量超过65000万吨。以2011年城乡居民人口估算，蔬菜人均占有量达到500公斤[1]。

我国蔬菜每年由采后处理不当造成的经济损失达数千亿元，损耗率超过20%。另一方面，我国地域辽阔，生鲜农产品往往存在供销不协调等产业问题，蔬菜集中上市后，现有的保鲜技术无法提供良好的保障，价格波动大，农民增产不增收。