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

为保持青花菜品质，研究了乙醇蒸气蒸发法(EP)抑制青花菜衰老或泛黄的效果。在这项研究中，我们阐明了园艺产品中与抗坏血酸相关的抗氧化系统的机制，抗坏血酸是该成分的重要组成部分。研究了乙醇处理对香蕉和甜椒(包括西兰花)发酵代谢的额外影响，因为乙醇会导致产品的气体伤害或褐变。首先，抗坏血酸-谷氨酸循环和发酵实验表明，乙醇处理能抑制抗坏血酸含量的降低，消除过氧化氢含量的增加，并保持较高的超氧化物歧化酶、过氧化氢和过氧化氢含量，保持较高的超氧化物歧化酶、过氧化氢和过氧化氢酶的活性。这些结果表明，EPs处理可以使脱氢抗坏血酸(DHA)或氧化谷胱甘肽(GSSG)还原，使抗坏血酸-谷氨酸循环处于还原状态，导致过氧化氢的降解。其次，乙醇蒸气处理对3种商品发酵的影响研究表明，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。在成熟期和乙烯处理的香蕉中，EPs对乙烯处理的香蕉中这两种物质的浓度有影响，但对成熟的绿色香蕉没有影响，并且EPs延缓了乙烯处理香蕉的成熟进程。在甜椒中，组织中的这两种浓度在EPs处理或不处理的情况下都不受影响。

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.