李長亮 李翠紅 魏麗娟 馮毓琴

摘要：針對西蘭花采后貯藏過程中花球黃化和霉變的問題，采用1-甲基環(huán)丙烯（1-Methylcyclopropene，1-MCP）、溶菌酶，以及1-MCP+溶菌酶復合的方法對西蘭花進行保鮮處理，觀察了低溫貯藏條件下西蘭花的感官品質(zhì)及生理變化特性的研究。結(jié)果表明，各處理均能提高西蘭花的感官品質(zhì)和總酚含量，抑制葉綠素和Vc的降解，提高SOD 和CAT的活性，其中1-MCP+溶菌酶聯(lián)合處理對西蘭花的保鮮效果最佳。

關(guān)鍵詞：1-MCP;溶菌酶;西蘭花;保鮮

中圖分類號：S635.9? ? 文獻標志碼：A? ? 文章編號：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