气调对花椒芽生理生化特性及保鲜效果的影响

为研究气调对花椒芽贮藏期间生理生化及保鲜效果的影响,设置不同体积分数的CO2和O2,对花椒芽采后呼吸强度、乙烯释放速率、干鲜质量以及乙醇、乙醛含量、叶绿素、可溶性糖和Vc进行研究。结果表明,适宜体积分数的CO2和O2能降低花椒芽呼吸强度和乙烯释放速率,推迟乙烯释放高峰出现时间,减少花椒芽干鲜质量的损失和乙醇、乙醛的积累,利于花椒芽采后叶绿素、可溶性糖、Vc的保存。试验条件下,最优气体组合是CO2和O2体积分数分别为10%和6%,其次是6%和6%,最差的是14%和6%及6%和2%。较好的气体组合可使花椒芽保鲜期达15 d以上。

Effects of Modified Atmosphere on Physiological and Biochemical Characteristics and Preservation of Zanthoxylum bungeanum Buds

In order to study the effects of modified atmosphere on the physiological,biochemical characteristics and preservation of Zanthoxylum bungeanum buds during storage period,the respiration and ethylene release rate,fresh and dry weight,ethanol and acetaldehyde content,chlorophyll,soluble sugar and Vc content were studied by setting different CO2 and O2 partial pressure.Results showed that,proper volume fraction of CO2 and O2 could decrease the respiration and ethylene release rate,postpone the peak of ethylene release,reduce the loss of fresh and dry weight of Zanthoxylum bungeanum buds,avoid the accumulation of ethanol and acetaldehyde,which benefited to the preservation of chlorophyll,soluble sugar and Vc content.In this experiment,the best combination of CO2 and O2 was 10% and 6%,the second was 6% and 6%,the worst partial pressure was 14% and 6% and 6% and 2%.The proper combinations could preserve Zanthoxylum bungeanum buds over 15 days.