1-MCP和溶菌酶对西兰花的采后保鲜效果

李长亮 李翠红 魏丽娟 冯毓琴

摘要：针对西兰花采后贮藏过程中花球黄化和霉变的问题，采用1-甲基环丙烯（1-Methylcyclopropene，1-MCP）、溶菌酶，以及1-MCP+溶菌酶复合的方法对西兰花进行保鲜处理，观察了低温贮藏条件下西兰花的感官品质及生理变化特性的研究。结果表明，各处理均能提高西兰花的感官品质和总酚含量，抑制叶绿素和Vc的降解，提高SOD 和CAT的活性，其中1-MCP+溶菌酶聯合处理对西兰花的保鲜效果最佳。

关键词：1-MCP;溶菌酶;西兰花;保鲜

中图分类号：S635.9    文献标志码：A    文章编号：1001-1463（2021）05-0045-05

doi：10.3969/j.issn.1001-1463.2021.05.011

Effect of 1-MCP and Lysozyme on Fresh-keeping of Broccoli

LI Changliang 1，2， LI Cuihong 2， WEI Lijuan 2， FENG Yuqin 2

（1. Gansu Agricultural University， Lanzhou Gansu 730070， China 2. Agricultural Product Storage and Processing Institute， Gansu Academy of Agricultural Sciences， Lanzhou Gansu 730070， China）

Abstract：In order to solve the problem of yellowing and mildew of broccoli during the storage， broccoli was treated with 1-methylcyclopropene（1-MCP）， lysozyme and 1-MCP + lysozyme， and then stored at low temperature（2 ℃）， sensory quality and physiological changes were observed. The results showed that all treatments can improve the sensory quality and total phenol content of broccoli， inhibit the degradation of chlorophyll and Vc， and enhance the activity of SOD and CAT， and the combined treatment of 1-MCP+lysozyme had the best effect on the freshness preservation of broccoli.

Key words：1-MCP;Lysozyme;Broccoli;Preservation