论文总字数：12899字

摘 要

菠菜在采后室温下常发生外观和营养品质快速劣变现象。本试验研究了60 mg/L ClO₂处理5min结合1 µL/L 1-MCP处理12h对菠菜室温下的超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）、丙二醛（MDA）、抗坏血酸等指标变化的影响，结果表明：与对照（CK）相比，ClO₂结合1-MCP处理可以有效提高菠菜SOD、POD、CAT的活性，降低MDA的含量，延缓抗坏血酸含量的降低，有效延缓了菠菜采后氧化衰老进程，延长了菠菜的货架销售期和鲜食保鲜期。

关键词：二氧化氯（ClO₂），1-甲基环丙稀（1-MCP），菠菜，抗氧化，保鲜

Antioxidation and Anti-aging Effects of 1-MCP Combined with ClO₂ on Spinach Cells

Abstract: The appearance and nutritional quality of spinach often occur at room temperature after harvest. This study investigated the superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) at room temperature of spinach at 60 mg/L ClO2 for 5 min and 1 μL/L 1-MCP for 12 h. , malondialdehyde (MDA), ascorbic acid and other indicators of the impact of changes, The results showed that compared with the control (CK), ClO2 combined with 1-MCP treatment can effectively increase the activity of SOD, POD, CAT, reduce the content of MDA, delay the decrease of ascorbic acid content, and effectively delay the post-harvest oxidative aging of spinach. Extend shelf life and freshness of fresh spinach.

Keywords: Chlorine Dioxide (ClO₂), 1-Methylcyclopropylene (1-MCP), Spinach, Anti-oxidantion, Preservation

目 录

前言...........................................................................................................................5

1 材料与方法...........................................................................................................5

1.1 试验材料............................................................................................................5

1.2 试验设计与处理................................................................................................6

1.2.1 试验设计.........................................................................................................6

1.2.2 试验处理.........................................................................................................6

1.3 检验指标与方法................................................................................................6

1.3.1 超氧化物歧化酶（SOD）活性的测定.............................................................6

1.3.2 过氧化物酶（POD）活性的测定.....................................................................7

1.3.3 过氧化氢酶（CAT）活性的测定......................................................................7

1.3.4 丙二醛（MDA）含量的测定............................................................................7

1.3.5抗坏血酸含量测定..........................................................................................8

1.4 数据处理............................................................................................................9

2 结果与分析...........................................................................................................9

2.1 1-MCP复合ClO₂处理对菠菜超氧化物歧化酶（SOD）活性的影响................9

2.2 1-MCP复合ClO₂处理对菠菜过氧化物酶（POD）活性的影响......................9

2.3 1-MCP复合ClO₂处理对菠菜过氧化氢酶（CAT）活性的影响......................10

2.4 1-MCP复合ClO₂处理对菠菜丙二醛（MDA）含量的影响............................11

2.5 1-MCP复合ClO₂处理处理对菠菜抗坏血酸含量的影响.............................11

3 讨论.....................................................................................................................12

结论.........................................................................................................................14

参考文献.................................................................................................................15

致谢.........................................................................................................................17

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