【作者】 吕艳春；

【导师】 姜微波；

【作者基本信息】 中国农业大学 ， 食品科学， 2003， 硕士

【摘要】 本实验研究了不同温度（0℃、10℃和20℃）、1-甲基环丙烯（1-MCP）、赤霉素（GA₃）和乙烯等处理对生菜叶片采后品质的影响和1-MCP(1μl.l^-1)、GA₃(50μl.l^-1)、谷胱甘酞(50μl.l^-1)、乙醇(50μl.l^-1)、水和乙烯(0.1μl.l^-1)等处理对绿芦笋采后品质的影响。 研究了赤霉素（GA）和温度处理对结球生菜叶片采后食用品质的影响。赤霉素处理能显著提高结球生菜的采后品质。在20℃下贮藏至第6天时，赤霉素处理生菜的可溶性糖含量和可溶性蛋白含量分别是对照的1.41倍和1.23倍。低温贮藏显著延缓了结球生菜品质下降。与20℃下贮藏的生菜相比，在0℃和10℃下贮藏6天的生菜可溶性糖含量分别提高了42％和1.18％；可溶性蛋白含量分别提高了37％和14％。乙烯处理加速了生菜采后衰老和食用品质的下降。 对绿芦笋的研究结果表明，赤霉素或乙醇处理能明显延缓绿芦笋采后品质的下降。在模拟货架存放的24℃下贮藏，赤霉素处理的绿芦笋叶绿素、可溶性糖及可溶性蛋白含量均显著高于对照；乙醇处理的绿芦笋叶绿素、可溶性糖也显著高于对照。1-MCP处理可以显著的延缓绿芦笋鳞叶中可溶性糖和可溶性蛋白含量的下降、抑制游离氨基酸含量及多酚氧化酶和过氧化物酶活性的上升。谷胱甘酞处理对保持芦笋食用品质也有一定的效果，但不及1-MCP或GA₃处理。乙烯和水浸处理加速了芦笋衰老和食用品质的下降。更多还原

【Abstract】 Effects of different storage temperatures (0℃,10℃and20℃), l-methylcyclopropene(1-MCP), gibberellic acids (GA) and ethylene on postharvest quality of iceberg lettuce and effects of 1-MCP, GA, glutathione, ethanol on postharvest quality of asparagus were studied in this research.It was shown that the quality of iceberg lettuce was significantly improved by treatment with GA. After stored at 20℃ for 6d, the levels of soluble sugar (SG) and soluble protein (SP) in GA treated lettuce leaves was 41% or 23%, respectively, higher than that in control. The SG level in lettuce stored for 6d at 0 or 10℃ was 42% or 11.8% higher than that in control, and the SP level was 37% or 14%, respectively, higher than that in control.It was shown in the study that the postharvest quality of asparagus was significantly improved by treatment with GA, 1-MCP. The declinations in chlorophyll, SG and SP levels in asparagus were significantly retarded by treatment with GA. The chlorophyll or SP level in asparagus treated by ethanol was remarkably higher than that in control. The declining in SG or SP level was retarded by 1-MCP. The increasing in activity of polyphenol oxidase, peroxidase and level of free amino acids in asparagus were reduced by treatment of 1-MCP. Postharvest quality of asparagus was improved, at some extent, by treatment with ethanol or glutathione.更多还原