College of Food Science and Nutritional Engineering, China Agricultural University, POBox 111, Qinghua Donglu No. 17, Beijing, 100083 People's Republic of China.
J Food Sci Technol. 2014 May;51(5):943-9. doi: 10.1007/s13197-011-0587-6. Epub 2011 Nov 22.
This study was conducted to evaluate the changes in quality of iceberg lettuce during storage at different temperatures and the effects of postharvest treatments of 1-methylcyclopropene or gibberellic acid at high temperature. The results showed that quality of the lettuce was remarkably retained during storage at 0 °C, but significantly declined at 20 °C. However, quality of the vegetable at shelf-temperature (20 °C, 85 ~ 95% RH) was effectively delayed by the treatment with 1-methylcyclopropene (1-MCP) or gibberellic acid (GA). Browning of the lettuce leaves was significantly inhibited by the storage at low temperature and by treatment with1-MCP and GA. The biochemical analysis further indicated that the reduction of soluble protein and sugar, decrease in activity of polyphenol oxidase (PPO) and peroxidase (POD) and accumulation of free amino acids in the lettuce leaves during storage could be remarkably prevented by low temperature, treatment with1-MCP or GA. Our result suggested that 1-MCP or GA treatment would provide a potential way for controlling quality of the lettuce under suboptimal postharvest temperature conditions.
本研究旨在评估不同温度下贮藏过程中冰山生菜品质的变化，以及高温下使用 1-甲基环丙烯或赤霉素进行采后处理的效果。结果表明，0°C 贮藏时生菜品质得到显著保持，但在 20°C 时显著下降。然而，用 1-甲基环丙烯（1-MCP）或赤霉素（GA）处理可有效延缓货架温度（20°C，85-95%相对湿度）下蔬菜的品质下降。低温贮藏和用 1-MCP 和 GA 处理可显著抑制生菜叶片的褐变。生化分析进一步表明，低温、用 1-MCP 或 GA 处理可显著防止贮藏过程中生菜叶片可溶性蛋白和糖的减少、多酚氧化酶（PPO）和过氧化物酶（POD）活性的降低以及游离氨基酸的积累。我们的结果表明，1-MCP 或 GA 处理为控制生菜在不利的采后温度条件下的品质提供了一种潜在的方法。
