[1]年彬彬,李盼,郭衍银.O2/CO2气调对生姜活性氧代谢及保鲜效果的影响[J].北方园艺,2015,39(08):130-133.[doi:10.11937/bfyy.201508034]
　NIAN Bin-bin,LI Pan,GUO Yan-yin.Effect of O2/CO2 Controlled Atmospheres on Active Oxygen Metabolism and Storage Quality of Ginger[J].Northern Horticulture,2015,39(08):130-133.[doi:10.11937/bfyy.201508034]
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O2/CO2气调对生姜活性氧代谢及保鲜效果的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷 期数: 2015年08 页码: 130-133 栏目: 出版日期: 2015-04-30
Title:
Effect of O2/CO2 Controlled Atmospheres on Active Oxygen Metabolism and Storage Quality of Ginger
文章编号:
1001-0009(2015)08-0130-04
作者:
年彬彬; 李盼; 郭衍银
（山东理工大学 农业工程与食品科学学院，山东 淄博 255049）
Author(s):
NIAN Bin-bin; LI Pan; GUO Yan-yin
(School of Agricultural and Food Engineering，Shandong University of Technology，Zibo，Shandong 255049)
关键词:
生姜; 高氧; 高二氧化碳; 活性氧; 保鲜; 气调
Keywords:
ginger; high oxygen; high carbon dioxide; active oxygen; storage; controlled atmosphere
分类号:
S 632.509+.3
DOI:
10.11937/bfyy.201508034
文献标志码:
A
摘要:
以生姜为试材，试验设置了气体质量分数分别为100%O2、90%O2+10%CO2、80%O2+20%CO2、70%O2+30%CO2和自然大气（CK）的5个处理，对20℃贮藏条件下生姜活性氧代谢及生姜品质指标进行了定期测定，研究O2/CO2气调对生姜活性氧代谢及保鲜效果的影响。结果表明：适宜的O2/CO2处理，特别是100%O2处理能维持较高的超氧化物歧化酶（SOD）、过氧化物酶（POD）活性，从而快速分解产生的O?-2和H2O2，增强了生姜的自身活性氧防御体系；较好地保持了生姜可溶性糖和维生素C的含量，并延长了生姜保鲜的贮藏期。90%O2+10%CO2处理的保鲜效果次之，但该处理与100%O2处理没有显著差异，70%O2 +30%CO2处理的保鲜效果最差。
Abstract:
Taking ginger as test materials，the effect of O2/CO2 controlled atmospheres on active oxygen metabolism and storage quality of ginger were studied by using five different treatments of 100%O2，90%O2+10%CO2, 80%O2+20%CO2，70%O2+30%CO2，and natural air CK were set as control，and the oxygen metabolism and storage quality of ginger were measured during storage at 20℃.The results showed that proper O2/CO2 controlled atmosphere especially 100%O2 treatment could maintain high activities of superoxide dismutase (SOD) and peroxidase (POD)，reduce the contents of O?-2 and H2O2，and enhance ginger’s defense system for reactive oxygen，maintain soluble sugar content and vitamin C content of ginger，extend the shelf life of fresh ginger.The effect of 90%O2+10%CO2 treatment was a little worse than that of 100%O2 treatment，but there was no significant difference between them.70%O2+30%CO2 treatment behaved the worst effect among all treatments.

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备注/Memo

第一作者简介：年彬彬(1989-)，男，硕士研究生，研究方向为农产品加工及贮藏。E-mail：863618483@qq.com.

责任作者：郭衍银(1976-)，男，博士，副教授，现主要从事农产品贮藏与加工技术等研究工作。E-mail：guoyy@sdut.edu.cn.

更新日期/Last Update: 2015-08-07