Effects Of 1-MCP,Biological Preservatives And PE Packaging On Storage Quality Of Broccoli

Broccoli is a cruciferous plant with very rich nutritional value,rich in vitamin C and carotene,and has anti-aging and anti-cancer effects.However,the physiology and metabolism of post-harvest broccoli is very strong,and it is easily yellowed,dehydrated and wilt at room temperature,and nutrients are quickly lost,which leads to a reduction in the value of its commodities.The technology of cold chain transportation in our country is not perfect.In order to explore and improve the storage and transportation methods of broccoli,this experiment adopted 1-MCP,biological preservatives and PE packaging to treat broccoli and study its storage and transportation of broccoli.Preservation effect.At the temperature of(15±1)?,the broccoli was firstly stored through 20?m,30?m,40?m,and 50?m and micropore PE bags,and the appropriate PE bag thickness was selected;then the concentrations were 1?L/L,3?L/L and 5?L/L.1-MCP was used for the storage experiment of broccoli and the suitable 1-MCP concentration was selected.Finally,the appropriate thickness of the selected PE bag and 1-MCP concentration,combined with the biological preservative,was used for the storage experiment of broccoli treatment.Appropriate biological preservatives were studied to study the effect of this method on the preservation of broccoli.The main findings are as follows:(1)Under the condition of(15±1)?,the PE bag packaging treatment can obtain the broccoli color,peel intensity,inherent flavor and weight loss rate,and effectively reduce the chlorophyll and Vc content of broccoli.The chlorophyll content of the WK,PE20,PE30,PE40,and PE50 groups was 232%,283%,270%,267%,and 291% of the control,and the Vc content is 148%,181%,191%,186%,188% of control)inhibited the increase of soluble solids.The PE bag packaging treatment effect is better than the PE microporous bag,but when the thickness exceeds 30?m,broccoli is prone to anaerobic respiration and produces odor.The20?m PE bag can effectively maintain the sensory quality of broccoli,slow the loss of chlorophyll and prevent the production of broccoli odor.Therefore,it is advisable to package broccoli in a 20?m PE bag at(15±1)?.(2)On the 12 th day of storage,the chlorophyll contents of 1-MCP treated groups at concentrations of 1?L/L,3?L/Land 5?L/L were 121.2%,116.2%and 120.6% of the control group,and 1-MCP at concentrations of 1?L/L,3?L/L,and 5?L/L,respectively.The Vc content of the treatment group was 134.0%,144.1%and 131.0% of the control group,the relative conductivity of the control group was 13.2%,and the relative conductivities of the1-MCP treatment groups of 1?L/L,3?L/Land 5?L/L were 9.5%,9.2%and9.9%;1?L/L,3?L/L,5?L/L concentration of 1-MCP treatment group during the storage period of ethylene production peaks were 73.2%,68.7%,83.8% of the control peak.Compared with the control,each concentration of 1-MCP treatment group can effectively maintain the sensory quality of broccoli during storage,slow down the decrease of TSS,chlorophyll,and Vc content,maintain the taste and nutrition of broccoli,and significantly inhibit the relative conductance of broccoli.The increase of rate delayed the senescence of broccoli and effectively inhibited the respiratory intensity and ethylene production rate during storage of broccoli.1-MCP treatment also had significant effects on inhibiting PPO and LOX activity,and significantly increased the activity of POD in broccoli.Among them,1-MCP with a concentration of 3?L/L can better preserve freshness.(3)In this experiment,at the temperature of(15±1)?,Natamycin and ?-polylysine two biological preservatives were sprayed to reconstitute 1-MCP and PE packaging to broccoli.The treatment was conducted to study its effect on the preservation effect of broccoli.The results showed that compared with the control,the use of biological preservatives treatment can effectively reduce the rot ratio of broccoli,and the effect of natamycin is better than ?-polylysine;the use of biological preservatives can effectively maintain the broccoli soluble solids,reduce The relative electrical conductivity and respiratory intensity of broccoli,which natamycin treatment can also effectively maintain the Vc content and reduce the rate of ethylene production.According to the detection of broccoli flavor substances,it is known that the biological preservative can maintain the content of broccoli alcohols in maintaining broccoli flavor substances,and natamycin has a better effect.Therefore,in the storage process of broccoli,the use of natamycin can provide better preservation effect.