不同保鲜剂对鲜切娃娃菜贮藏品质及抗氧化活性的影响

为改善兰州高原夏菜娃娃菜鲜切后的贮藏品质,以兰州高原夏菜娃娃菜为试材,分别使用0.5 mmol/L水杨酸、0.1%溶菌酶和6 mg/L二氧化氯3种保鲜剂和蒸馏水浸泡鲜切娃娃菜,通过测定鲜切娃娃菜的色差值、失重率、叶绿素含量和过氧化物酶(POD)、多酚氧化酶(PPO)活性等指标,研究不同保鲜剂对鲜切娃娃菜贮藏品质及抗氧化活性的影响。结果表明:0.1%溶菌酶、0.5 mmol/L水杨酸和6 mg/L二氧化氯均可有效保持鲜切娃娃菜的感官品质,延缓营养物质的消耗,提高娃娃菜贮藏期间的抗氧化活性。从总体效果来看,0.1%溶菌酶处理效果最好,能够有效抑制贮藏期间鲜切娃娃菜叶绿素、抗坏血酸(VC)、总黄酮、总酚的消耗,使POD活性增加、PPO活性降低。

Effects of Different Preservatives on the Quality and Antioxidant Activity of Fresh-Cut Baby Cabbages during Storage

In order to improve the storage quality of the highlands fresh-cut baby cabbages harvested in summer of Lanzhou, the effects of different preservatives including 0.5 mmol/L salicylic acid, 0.1% lysozyme and 6 mg/L chlorine dioxide on the quality and antioxidant activity during the storage were studied. Results showed that lysozyme, salicylic acid and chlorine dioxide could effectively maintain the sensory quality of fresh-cut baby cabbages, delay the decline of nutrient contents, and improve the antioxidant activity of fresh-cut baby cabbages during storage. Besides, 0.1% lysozyme treatment had the best effects, which could effectively inhibit the decrease of chlorophyll, ascorbic acid(VC), total flavonoids and total phenols contents. Furthermore, their POD activity was increased while PPO activity was decreased.