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以生姜为试材,试验设置了气体质量分数分别为100%O2、90%O2+10%CO2、80%O2+20%CO2、70%O2+30%CO2和自然大气(CK)的5个处理,对20℃贮藏条件下生姜活性氧代谢及生姜品质指标进行了定期测定,研究O2/CO2气调对生姜活性氧代谢及保鲜效果的影响。结果表明:适宜的O2/CO2处理,特别是100%O2处理能维持较高的超氧化物歧化酶(SOD)、过氧化物酶(POD)活性,从而快速分解产生的O·2和H2O2,增强了生姜的自身活性氧防御体系;较好地保持了生姜可溶性糖和维生素C的含量,并延长了生姜保鲜的贮藏期。90%O2+10%CO2处理的保鲜效果次之,但该处理与100%O2处理没有显著差异,70%O2+30%CO2处理的保鲜效果最差。
Taking ginger as test material, five gas-quality fractions of 100% O2, 90% O2 + 10% CO2, 80% O2 + 20% CO2, 70% O2 + 30% CO2 and natural atmosphere Treatment, 20 ℃ storage conditions of active oxygen metabolism of ginger and ginger quality indicators were measured regularly to study the O2 / CO2 atmosphere on ginger reactive oxygen species metabolism and preservation effect. The results showed that appropriate O2 / CO2 treatment, especially 100% O2 treatment, could maintain the high activities of SOD and POD to rapidly decompose O · 2 and H2O2, Enhance the ginger’s own active oxygen defense system; better maintain the ginger soluble sugar and vitamin C content, and extend the shelf life of ginger preservation. The preservation effect of 90% O2 + 10% CO2 was the second, but there was no significant difference between this treatment and 100% O2 treatment, and 70% O2 + 30% CO2 treatment had the worst preservation effect.