CAJ | 학술논문

研究了不同体积分数1-MCP处理对常温和低温贮藏期间脱壳茭白木纤化以及细胞超微结构的影响.结果发现:0.5 μL/L的1-MCP处理可较好保持常温和低温条件下茭肉的外观品质,抑制乙烯的产生,减少纤维素含量的增加,抑制可溶性果胶含量的下降和原果胶含量的增加,减轻茭肉木纤化过程.用透射电镜观察常温贮藏6 d后的茭肉超微结构,发现1-MCP处理的细胞较对照细胞内含物丰富,胞间连丝仍然清晰,证实了1-MCP处理可延缓脱壳茭白的衰老过程.
연구료불동체적분수1-MCP처리대상온화저온저장기간탈각교백목섬화이급세포초미결구적영향.결과발현:0.5 μL/L적1-MCP처리가교호보지상온화저온조건하교육적외관품질,억제을희적산생,감소섬유소함량적증가,억제가용성과효함량적하강화원과효함량적증가,감경교육목섬화과정.용투사전경관찰상온저장6 d후적교육초미결구,발현1-MCP처리적세포교대조세포내함물봉부,포간련사잉연청석,증실료1-MCP처리가연완탈각교백적쇠로과정.
The effect of 1-MCP treatments on lignification and cell ultrastructure of peeled water bamboo shoot was investigated under the storage conditions of normal and low temperature. The results indicated that 0.5 μL/L of 1-MCP treatment could keep good sensory quality and inhibit the ethylene production rate. It could also markedly reduce the increase of cellulose content, the decrease of water soluble pectin content, and the increase of protopectin content, and inhibit the lignification of peeled water bamboo shoot. Transmission electron microscope was used to observe the ultrastructure of peeled water bamboo under the storage conditions of normal temperature. The results showed that the cell inclusions of peeled water bamboo shoot treated with 1-MCP were rich and the degradation of plasmodesma was inhibited compared with the control, which further indicated the inhibition of 1-MCP on lignification of peeled water bamboo shoot.