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

园艺采收产品节能低成本储存方法及配送技术研究

基本信息

批准号：
18580023
负责人：
TERAI Hirofumi
金额：
$ 2.47万
依托单位：
Kobe University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2006
资助国家：
日本
起止时间：
2006 至 2007
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18580023/
关键词：
Energysaving and low cost Broccoli Ethanol vapor Storage Ascorbic acid Senescence Active oxygen Acetaldehyde クロロフィル SOD APX

项目摘要

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.

研究了用乙醇垫（EP）蒸发乙醇蒸汽抑制青花菜花衰老或黄化以保持品质的方法。在这项研究中，我们阐明了收获的园艺产品中抗氧化系统与抗坏血酸相关的机制，抗坏血酸对该成分很重要。对香蕉和甜椒（包括花椰菜）的发酵代谢检查了乙醇处理的额外影响，因为乙醇引起产品的气体损伤或布朗宁。在这些研究中，将这些商品与EPs一起放置在穿孔的聚乙烯袋中，并在20 ℃下储存5天，在15 - 20 ℃下储存8天，分别进行抗坏血酸-维生素A酮循环和发酵实验。首先，抗氧化系统的研究表明，用EPs进行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，在贮藏过程中保持较高的SOD、CAT、APX等酶活性。这些结果表明，EPs处理通过还原脱氢抗坏血酸（DHA）或氧化型谷胱甘肽（GSSG）使抗坏血酸-维生素C循环处于还原状态，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，发现乙醛和乙醇浓度随着处理的进行而增加，并且在花椰菜中的值最高。在成熟绿色期和乙烯处理的香蕉中，EPs处理对乙烯处理的香蕉中这两种浓度都有影响，但对成熟绿色香蕉无影响，EPs延缓了乙烯处理香蕉的后熟进程。在甜椒中，组织中的两种浓度在有或没有处理的EP的影响。