Study On The Effects Of Sustained-release ClO2 And 1-MCP Treatments On The Quality Of Broccoli During Shelf Life At Room Temperature

Broccoli（Brassica oleracea var）has rich nutritional value,but it is easy to flowering and rotting at room temperature,affected the broccoli to transporte from north to south and sold on the local temperature at summer,leading to the northern production broccoli and saleing difficulties.So it is necessary to study that broccoli preservation technology at room temperature to delay the flowering and decaying to reach the broccoli production and saleing at summer.The experiment adopts 1-MCP treatment to delay the aging of broccoli under normal temperature,with independent making of sustained-release ClO₂ to prevent broccoli roting and using sustained-release ClO₂ combined with 1-MCP treatment to study the effect of preservation of broccoli room temperature shelf life.The results of the study are as follows:Determination of Sustained-re lease ClO₂ formula:It turned out that it was more approiate when the proportions were as follow:sodium chlorite:hygroscopic agent:calcium passivator diatomite:acidification agent citric acid= 1:1:42.For example it could sustained-release ClO₂ gas for 30h,the conversion rate could be 61.58%and the amount could be 367.46mg when the product was made by sodium chlorite weighted 1.00g,anhydrous calcium chloride weighted 1.00g,diatomite weighted 4.00g and citric acid weighted 2.00g,when the humidity was 90%,the temperature was 10℃.Different concentration of 1-MCP treatment experiment showed that compared to 1-MCP treatment to keep the content of chlorophyll,delay the yellowing of red,effectively improve the sensory quality of broccoli flowers,increase the content of TSS,Vc,SF,reduce the respiration intensity,postpone the peak of POD,increase SOD activity and reduce the content of MDA O₂-and H2O₂.Three processing can delay the aging process maturity of broccoli,wich the 2μL/L 1-MCP treatment keep better the nutritional quality of broccoli.Different quality sustained-release ClO₂ test showed that sustained-release ClO₂ processing reduces the broccoli weightlessness rate and MDA content,the L*value,and b*values significantly compared with control.1.0 gsustained-re lease ClO₂ deal with 1/140 of the total number of colonies is controlled,wich decay rate is only 8.91%of that in the control Delay chlorophyll,TSS,Vc,SF,O₂-and H2O₂ levels drop.Respiration intensity has changed little,which ethylene peak was reduced by 42.97%,and increase SOD activity,put off the appearance of peak ofPOD.Three processing can achieve extremely well preservation effect,that 1.0 g sustained-release ClO₂ processing of broccoli 10 d started to decay.Sustained-release ClO₂ with 1-MCP treatment experiments showed that sustained-release ClO₂ with 1-MCP treatment delayed the content of chlorophyll,TSS,Vc and SF,drops,reduces the weightlessness rate of broccoli,the content of MDA and O₂-and H2O₂,L*,a*and b*values significantly lower than control.Increaseing SOD activity and reduceing the broccoli respiration intensity also reduced the ethylene formation rate,that three processing can delay the aging of broccoli.The sustained-release ClO₂ with 1-MCP treatment significantly delayed the POD peak,0.21%of the total number of colonies.The decay rate was 0%.The overall sustained-release ClO₂ with 1-MCP treatment than used alone sustained-release ClO₂ or 1-MCP treatment and treatment effect is remarkable.