1-甲基环丙烯·壳聚糖对鲜切马铃薯活性氧代谢及保鲜效果的影响

目的]研究1-MCP、壳聚糖处理对鲜切马铃薯贮藏期间活性氧代谢及保鲜效果的影响。方法]设置1-MCP（2μl/L）、壳聚糖（2%）及1-MCP联合壳聚糖3个处理,以未加处理的鲜切马铃薯为对照,对鲜切马铃薯贮藏期间的相关指标进行测定。结果]1-MCP处理能显著降低马铃薯呼吸作用,维持较高的SOD、POD活性,减少了O2^-·和H2O2及MDA在体内的积累,延缓VC含量的下降,抑制PPO活性,表现出很好的贮藏效果;壳聚糖处理与1-MCP处理效果相反,但很好地抑制了鲜切马铃薯PPO活性;与对照相比,1-MCP联合壳聚糖虽有一定保鲜效果,但差异不明显。结果]1-MCP处理鲜切马铃薯具有较好的保鲜效果。

Effects of 1-MCP and Chitosan on Active Oxygen Metabolism and Quality of Fresh-cut Potato during Storage

Objective]The research aimed to study the effects of 1-methylcyclopropene(1-MCP) and chitosan on active oxygen metabolism and storage quality of fresh-cut potato during storage.Method]1-MCP,chitosan,1-MCP and chitosan combination were set in this experiment to determine relevin indicetors.The fresh-cut potato without any reagent was used as control(CK).Results]1-MCP treatment could decrease the respiration rate and PPO activity,increase the activity of SOD and POD,delay the decrease the VC content,and then exhibited excellent storage quality during storage.Comparison to 1-MCP treatment,chitosan had adverse effects on the active activity,VC content and respiration rate,with the exception of PPO activity.Chitosan could intensively inhibit the PPO activity of fresh-cut potato.Comparison with CK,1-MCP and chitosan combination treatment had no significant effects on the active oxygen and quality of fresh-cut potato.Conclusion]1-MCP treatments had the best preservation effect.