为研究黄瓜在低温下的耐冷性,试验以"北农佳秀"黄瓜为试材,采用低温预贮(Low temperature condition,LTC)的方法,研究LTC处理对黄瓜冷害、可溶性固形物、丙二醛、叶绿素、维生素C和抗氧化酶活性的影响。结果表明:LTC处理可有效抑制黄瓜冷害的发生,延缓冷害指数的升高,抑制可溶性固形物(TSS)、叶绿素和维生素C含量的下降,降低丙二醛(MDA)含量的积累,增强过氧化物酶(POD)和过氧化氢酶(CAT)活性,减轻活性氧自由基对细胞组织的损伤。因此, LTC处理可增强黄瓜低温贮藏的耐冷性。
为探究真空包装技术在平菇贮藏保鲜中的应用效果,本试验采用0.03 mm PE膜真空(包装袋内压力<5 k Pa^10 k Pa)包装,研究其在室温贮藏过程中的感官品质和生理变化规律。结果表明,采用真空包装可有效抑制平菇的褪黑、褐变以及气生菌丝体的生长,维持平菇的重量和色泽,延缓MDA含量的增加,减轻膜质过氧化损伤,抑制PPO酶活性,维持总酚含量,延缓了酶促褐变衰老,同时增强CAT活性,减少活性氧对平菇细胞组织的损害。因此,采用真空包装技术贮藏平菇,可延缓平菇的褪黑、褐变及衰老,维持其贮藏品质,延长货架期2 d^3 d。
Preservation technology of light control has received the widespread atten- tion for its safety, green, environmental-protection, high efficiency. It has become the hotspot in the area of postharvest vegetables preservation. It could mainly be divid- ed into three categories： LED preservation, UV preservation and radiation preserva- tion. This paper systematically reviewed the mechanisms of different preservation technology of light control, summarized the research progress of light-controlled tech- nology in the physiological characteristics regulation, maintenance of nutritional quali- ty and microbial control of postharvest vegetables at home and aborad, and prospected the further studies on preservation technology for postharvest vegetables.
