Study on the storage method and distribution technologr for harvested horticultural products with energy saving and low cost

研究了用乙醇垫（EP）蒸发的乙醇蒸汽抑制花椰菜小花的衰老或黄变，以维持花椰菜的品质。在本研究中，我们阐明了与抗坏血酸相关的抗氧化系统在收获园艺产品中的作用机制。乙醇处理对香蕉和甜椒（包括西兰花）发酵代谢的额外影响进行了研究，因为乙醇会导致产品的气体损伤或褐变。在本研究中，将这些商品放入带EPs的穿孔聚乙烯袋中，在20℃下存放5 d，在15 ~ 20℃下存放8 d，分别进行抗坏血酸-谷胱甘肽循环和发酵实验。首先，对抗氧化系统的研究表明，EPs乙醇处理抑制了抗坏血酸含量的降低，消除了过氧化氢含量的增加，并在贮藏过程中保持了较高水平的SOD、CAT和APX等酶的活性。这些结果表明，EPs通过还原脱氢抗坏血酸（DHA）或氧化谷胱甘肽（GSSG）使抗坏血酸-谷胱甘肽循环处于还原状态，从而导致过氧化氢的降解。其次，研究了乙醇蒸汽处理对3种商品发酵的影响，结果表明，乙醛和乙醇浓度随着处理的增加而增加，其中西兰花的乙醛和乙醇浓度最高。在成熟青期和乙烯处理的香蕉中，EPs处理对乙烯处理香蕉的两种浓度均有影响，而对成熟青期香蕉无影响，EPs延缓了乙烯处理香蕉的成熟发育。在甜椒中，EPs处理前后组织中的两种浓度均不受影响。

We study on the inhibition of senescence or yellowing of broccoli florets for maintenance of the quality with ethanol vapor which is evaporated by ethanol-pad (EP). In this research, we elucidated the mechanism of antioxidant system in harvested horticultural products associated with ascorbic acid which is important for the component. The additional effects of ethanol treatment were examined for the fermentation metabolism of bananas and sweet peppers including the broccoli, as ethanol causes gas injury or browning of the products. For these researches, these commodities were placed in perforated polyethylene bags with EPs and stored for 5 days at 20 ℃ and for 8 days at 15 to 20 ℃ for the experiment of ascorbate-glutachione cycle and fermentation, respectively.First, study on the antioxidant system showed that the ethanol treatment with EPs inhibited the reduction of ascorbic acid content and eliminated the increase of hydrogen peroxide content, and kept higher level of the activities of enzymes, such as SOD, CAT and APX, during storage. These results suggested that the treatment with EPs allowed ascorbate-glutachione cycle to be in the reduced condition by the reduction of dehydroascorbic acid (DHA) or oxidized glutathione (GSSG), resulting in the degradation of hydrogen peroxide.Second, study on the effects of ethanol vapor treatment for the fermentation of 3 commodities showed that acetaldehyde and ethanol concentrations were increased with treatment, and the values were highest in broccoli. In the bananas at mature green stage or treated with ethylene, the EPs treatment effects on the both concentrations in ethylene treated bananas but not on mature green ones, and EPs retarded the development of ripening in ethylene treated bananas. In sweet peppers, both concentrations in the tissue were not affected with or without treatment by EPs.