【作者】 张彩珍；

【导师】 王则金；

【作者基本信息】 福建农林大学 ， 食品科学， 2008， 硕士

【摘要】 春笋在贮藏期间易出现纤维木质化、长霉及腐烂等问题,严重影响了春笋的长途运输和出口。本论文从春笋的最适贮藏温度入手,研究了涂膜处理、赤霉素（GA₃）结合臭氧（O₃）处理和O₃贮藏对春笋贮藏品质的影响,为春笋工厂化贮藏保鲜提供理论依据和技术支持。研究内容与结果如下:1.最适贮藏温度研究以春笋呼吸强度、失重率、纤维素含量、Vc含量、蛋白质含量、总糖含量、苯丙氨酸解氨酶（PAL）活性为指标,考察了不同贮藏温度1℃、3℃、5℃和7℃对春笋贮藏品质的影响。结果表明,1℃下贮藏的春笋呼吸强度、PAL活性、纤维素含量和失重率较低,Vc含量、蛋白质含量和总糖含量保持得较好。本研究的初步结论是:春笋的最适贮藏温度为1℃。2.涂膜处理对春笋贮藏品质的影响研究考察了1.5%壳聚糖和0.2%魔芋葡甘聚糖涂膜处理对春笋贮藏品质的影响。发现涂膜处理的春笋的纤维素含量和PAL活性均低于未涂膜处理的,表明涂膜处理可以有效保持春笋的贮藏品质。3.GA₃结合O₃处理对春笋贮藏品质的影响研究考察了100mg/L的GA₃浸泡结合O₃（O₃产生量为1.0g/h,浓度≥500mg/L）处理15min对春笋贮藏品质的影响。发现GA₃结合O₃处理可以较好地保持春笋营养品质和商品价值。4.GA₃结合O₃处理条件的优化研究选取GA₃浓度、O₃处理时间及GA₃浸泡时间为参试因子,进行L₉（3⁴）正交试验。结论如下:贮藏25d后,春笋纤维素含量、PAL活性和呼吸强度较优的因素水平组合为:150mg/L GA₃浸泡25min、O₃（O₃产生量为1.0g/h,浓度≥500mg/L）处理20min。以此优化因素水平处理的春笋在（1±0.3）℃下贮藏35d后,仍保持了较高的食用品质。5.O₃贮藏对春笋生理生化变化的影响研究为了解决春笋在贮藏的中后期容易被环境中霉菌侵染长霉问题,达到进一步延长春笋保鲜期的目的,本试验研究了低温O₃贮藏对春笋生理生化变化的影响,环境中O₃浓度为（3±0.5）mg/m³。试验结果表明,GA₃处理结合O₃贮藏春笋,可以有效地抑制霉菌的生长,延长保鲜期。春笋贮藏45d后,仍较好的保持了春笋的营养品质和外观品质。更多还原

【Abstract】 To reduce problems of the post-harvested spring shoot such as fibration, growing mildew and decaying, this dissertation explored the optimal temperature for the spring shoot storage and the effects of the coating, the combination of gibberellin acid and ozone and ozone storage on the quality of the spring shoot. The possible mechanism for the spring shoot storage technology and theory were also studied.The results were as follows:1. To obtain the optimal temperature for the spring shoot storage, the effects of different temperatures （such as TC, 3℃, 5℃and 7℃） on the quality of the spring shoot were studied according to the indices of respiratory intensity, weight loss rate,cellulose content, Vc content, protein content, total sugar content, and PAL activity. The results preliminarily showed that the spring shoot stored at 1℃had lower respiratory rate, PAL activity, cellulose content and weight loss rate and more Vc content, protein content and total sugar content than that at the other temperatures.2. Coating treatment were used to maintain the quality of the spring shoot stored with 1.5% Chitosan and 0.2% Konjak Glucomannan, which found that the cellulose content and PAL activity of the coating spring shoot were lower than that without coating. The result showed that coating was available to maintain good quality of spring shoot effectively.3. The study on the effect of treatment of gibberellin acid combined with ozone on the storage quality of spring shoot. Reviewed the effect of gibberellin acid immersion combined with ozone （the output of ozone was 1 .0g/h with the concentration more than 500mg/L） for 15 minutes to spring shoot storage quality, which showed that the treatment of gibberellin acid combined with ozone would keep the preferable nutritional quality and commercial value of the spring shoot.4. The optimization research on the treatment condition of gibberellin acid combined with ozone.Selected the concentration of gibberellin acid、the treatment time of ozone and the immersion time of gibberellin acid as testing factors to conduct L₉ （3⁴） orthogonal experiment. The conclusion was as follows: the optimal combination of those factors to the fiber content of spring shoot, PAL activity and respiratory intensity after 25 days storage were: the gibnerellin immersion with the concentration of 150mg/L for 25 minutes, the treatment time of ozone（the output of ozone was 1.0g/h with the concentration of more than 500mg/L） for 20 minutes. There was still well maintained eating quality after 35days at the temperature of （1±0.3）℃.5. The study on the effect of ozone to the physiological and biochemical changes of spring shoot. In order to solve the problems of spring shoot easily to be invaded and mildewed by mildew in the environment during anaphase storage and further prolong the preservation period, the experiment studied on the effect of storage with ozone at low temperature to the physiological and biochemical changes of spring shoot. Results indicated that the treatment of gibberellin acid combined with ozone could restrain the growth of mildew effectively and prolonged the preservation period. It would still well maintained the nutrition and appearance qualities of spring shoot after 45 days storage.更多还原