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中国精品科技期刊2020
段慧敏,彭梦菲,张旭薪,等. 高CO2短激处理对油菜护绿和贮藏品质的影响[J]. 食品工业科技,2025,46(2):1−9. doi: 10.13386/j.issn1002-0306.2024030069.
引用本文: 段慧敏,彭梦菲,张旭薪,等. 高CO2短激处理对油菜护绿和贮藏品质的影响[J]. 食品工业科技,2025,46(2):1−9. doi: 10.13386/j.issn1002-0306.2024030069.
DUAN Huimin, PENG Mengfei, ZHANG Xuxin, et al. Effects of Short-time High Concentration CO2 Treatment on Keeping Green and the Physiological Quality of Oilseed Rape During Storage[J]. Science and Technology of Food Industry, 2025, 46(2): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030069.
Citation: DUAN Huimin, PENG Mengfei, ZHANG Xuxin, et al. Effects of Short-time High Concentration CO2 Treatment on Keeping Green and the Physiological Quality of Oilseed Rape During Storage[J]. Science and Technology of Food Industry, 2025, 46(2): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030069.

高CO2短激处理对油菜护绿和贮藏品质的影响

Effects of Short-time High Concentration CO2 Treatment on Keeping Green and the Physiological Quality of Oilseed Rape During Storage

  • 摘要: 气体短激诱发果蔬抗性,延长其保鲜期并提高贮后品质。为探究高二氧化碳(Carbon dioxide,CO2)短激对油菜护绿保鲜品质的影响,本文以油菜为研究对象,分析了50%、70%、90%浓度的CO2气体短激处理油菜30 min,于4±0.5 ℃条件下贮藏20 d期间油菜色泽、黄化指数、叶绿素含量、呼吸强度、乙烯释放量、多酚氧化酶(Polyphenol oxidase,PPO)和过氧化物酶(Phenylalanine ammonialyase,POD)、失重率、硬度、VC含量、可溶性固形物(Soluble solids content,SSC)和感官品质的变化规律。研究结果表明,与对照组相比,随着贮藏时间的增加,高CO2短激处理组均能够有效维持油菜的外观,延缓黄化现象的发生,叶绿素含量显著高于对照组(P<0.05),黄化指数显著低于对照组,其中90%CO2处理组的效果最优,护绿效果明显。贮藏20 d时,50%CO2、70%CO2、90%CO2的总叶绿素含量分别比对照组高10.85%、17.46%、25.08%。同时,高CO2短激处理减弱了贮藏期间油菜的呼吸强度和乙烯释放量,对PPO和POD活性有明显的抑制作用,显著延缓失重率升高和硬度的下降,保持较高的VC含量和SSC,极大提高了感官品质得分。由此可知,高浓度CO2短激处理能够更好地维持油菜的贮藏品质,与对照组在室温下较短(2~3 d)的货架期相比,延长贮藏期至20 d,为油菜护绿保鲜技术的开发提供了理论依据。

     

    Abstract: Short-time gas stimulation could induce resistance in fruits and vegetables, prolonging their shelf life and improving their quality during storage. To investigate the effect of high carbon dioxide(CO2) short stimulation on keeping green color and preservative quality, the oilseed rape color, yellowing index, chlorophyll content, respiratory intensity, ethylene release, polyphenol oxidase (PPO) peroxidase (POD), weight loss rate, hardness, Vitamin C (VC) content, soluble solids content (SSC) and sensory quality were investigated during 20 d storage at 4±0.5 ℃. Results showed that the high-concentration & short-time CO2 treatment could effectively maintain the overall appearance quality of oilseed rape, delayed the occurrence of yellowing, increased chlorophyll content (P<0.05), and inhibited the increase of the yellowing index. On the 20th day of storage, the total chlorophyll content of 50% CO2, 70% CO2, and 90% CO2 was 10.85%, 17.46%, and 25.08% higher than the control group, respectively. Meanwhile, the CO2 stimulation treatment significantly weakened the respiratory intensity and ethylene release of oilseed rape during storage and inhibited the activity of PPO and POD. Furthermore, short-time CO2 treatment delayed the increase of weight loss rate and the decrease of hardness, maintained high VC content and SSC and greatly improved the score of sensory quality. On the whole, the 90% CO2 treatment possessed the best and most obvious effect for oilseed rape greening, extending the storage period to 20 d compared to the shorter shelf life (2~3 d) at room temperature. The study provides a theoretical basis for the development of oilseed rape green preservation technology.

     

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