Effects Of Three Kinds Of Preservatives On Fresh-keeping Of Allium Mongolicum Leaves

Allium mongolicum Regel.is one of the major vegetables in the four seasons of Inner Mongolia sandy area and the nutritional value is very high.However,due to the seasonal and regional constraints and the large water content of itself,it is very easy to reduce the shelf life during the storage period,such as water loss,yellow,decay and quality decline.In this experiment,different concentrations of chitosan,1-methyl cyclopropene and chlorine dioxide were used to treat the leaves of Allium mongolicum respectively,then stored at 4±1?for 18 days.The sensory quality and the main nutritional quality of the leaves of Allium mongolicum were examined and studied.The effect of ClO₂,chitosan and 1-MCP on the physiological function of Allium mongolicum leaves during storage and preservation,which could provide theoretical basis and technical support for prolonging shelf life and storage and transportation of Allium mongolicum.The results obtained were as follows:1.Study the effect of chitosan on the fresh-keeping Allium mongolicum leaves and found that the external quality,nutritional quality and safety quality were well maintained after Chitosan treatments.The weight loss rate,the yellowing rate and the decay rate were lower when chitosan treatment concentration at 0.25%and 0.5%,the difference was significant with other treatments?P<0.05?.It could not only slow down the degradation of chlorophyll,carotenoids,soluble sugar and ascorbic acid,but also maintained high protein in terms of nutritional quality.The content of ascorbic acid treated by 0.5%was the highest,261.40 mg·100g^-1,9.9%higher than that of the control;treated by 0.25%,the lowest nitrate content was 1002 mg·Kg^-11 and the nitrite content was 0.273 to 0.276mg·Kg^-11 when stored at 18 d.2.Study the effect of chitosan on the fresh-keeping Allium mongolicum leaves and found that 1-MCP treatment could effectively inhibit weight loss rate,decay rate and etiolation rate of Allium mongolicum leaves increased,and maintain better sensory qualities.In terms of sensory quality,the 1 and 3 ul·L^-11 treatments were better than other treatments?P<0.05?.At the same time,in the nutrition quality,3 ul·L^-11 treatment was better,not only could slow down the degradation of chlorophyll,carotenoid,ascorbic acid,soluble sugar and reducing sugar content,but also could maintain high soluble protein content,amino acid and ash content.3.Study the effect of ClO2 on the fresh-keeping Allium mongolicum leaves and found that ClO₂ had obvious effect on the preservation of Allium mongolicum leaves.It could not only maintain good sensory quality,but also effectively inhibit the weight loss rate,yellowing rate,decay rate,nitrate and nitrite content of Allium mongolicum leaves increased during storage,and maintained high chlorophyll,carotenoid,ascorbic acid,reducing sugar and soluble protein.The content of quality and soluble dietary fiber was best when stored at 18 d,50 mg·L^-11 ClO₂ had the best sensory quality,and was significantly different from CK?P<0.05?.The nitrite and nitrate content was the lowest,which was 0.23 ug·Kg^-11 and 2081.75 mg·Kg^-11 respectively,The results showed that ClO₂could effectively delay the change of nitrate content in leaves of Allium mongolicum and postpone the emergence of nitrate peak and reduce the peak value,never exceeded the national standard during storage.