壳聚糖涂膜对果蔗鲜切后某些生理的影响

The Effect of Chitosan Coating on Sugarcanes after Fresh-cut

关键词:  保鲜  果蔗  壳聚糖  生理

Key words:  preservation  sugarcanes  chitosan  physiology

摘要:

选择广西桂林市临桂的"拨地拉"紫皮果蔗(Saccharum sinensis Roxb.),用1.5%壳聚糖(1号)和2%硼酸+4%硼砂+0.1%维生素C+1.5%壳聚糖(2号)两种处理液进行涂膜保鲜处理,并与对照(清水)进行比较,测定超氧物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、多酚氧化酶(PPO)、丙二醛(MDA)含量、可溶性总糖和蔗糖含量变化,探讨壳聚糖对果蔗的保鲜效果和相关生理生化的影响。结果表明,果蔗鲜切处理后随着贮藏期的延长,蔗糖、可溶性总糖含量均呈下降趋势,贮藏期愈长,下降愈多,但是壳聚糖保鲜处理下降比对照缓慢。壳聚糖处理延缓PPO、POD活性和MDA含量增加,保持较高水平的SOD、CAT活性,从而可以减少酶促褐变发生,保持果蔗品质,延长果蔗的贮藏期。

Abstract:

After sugarcanes Saccarum Sinensis Roxb fresh-cut, the sugarcanes are coated by chitosan and additional elements in order to probe into the effect of chitosan on the preservation and the physiological functions via comparison. The result shows that during the sugarcanes storage, the chitosan coating reduces the degradation of the sucrose and soluble sugar, delays the activities of PPO, POD and increases of the content of MDA, keeps the high level of the activities of SOD, CAT at the same time.The chitosan coating prolongs the period of the sucrose storage.