Effect of Low-temperature Storage on the Quality of Erythropalum scandens Blume of Different Varieties
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摘要: 为探究赤苍藤采后贮藏特性，该研究比较分析了桂赤1号、桂赤2号在4 ℃条件下的还原糖、可溶性糖、葡萄糖、果糖、维生素C、蛋白质、粗纤维、含水量、酶活性相关生理代谢指标变化。结果表明，4 ℃低温条件下，桂赤1号和桂赤2号在贮藏过程中含水量的变化幅度小于3%，各类糖含量、维生素C含量整体呈下降趋势，蛋白质含量变化不明显，粗维素含量呈上升趋势。两者的主要差异体现在外观形态、糖类物质、维生素C和各类酶活性方面，低温贮藏下桂赤2号叶片皱缩速度更快，褪色明显，糖类物质和维生素C下降更快，过氧化物酶、过氧化氢酶和超氧化物歧化酶活性较桂赤1号更低，通过综合比较，桂赤1号比桂赤2号更耐贮藏，营养物质和风味口感方面也优于桂赤2号。桂赤1号在4 ℃贮藏的最佳货架期为10 d，桂赤2号在4 ℃贮藏的最佳货架期为5 d。该结论为赤苍藤采后保鲜技术的研究提供了参考依据。Abstract: In order to explore the storage property of Erythropalum scandens Blume, this study compared and analyzed the changes of physiological and metabolic indexes of reducing sugar, soluble sugar, glucose, fructose, vitamin C, protein, crude fiber, water content and enzyme activity of Guichi 1 and Guichi 2 at 4 ℃. The results showed that the changes of water content of Guichi 1 and Guichi 2 were less than 3%, the content of various sugars and vitamin C showed downtrend, the change of protein content was not obvious, and the crude vitamin content showed an increasing trend during storage at 4 ℃. The main differences between the two varieties were reflected in the appearance, carbohydrates, vitamin C and various enzyme activities. At low temperature, the leaves of Guichi 2 shrank faster and faded significantly, carbohydrates and vitamin C decreased faster, and the activities of peroxidase, catalase and superoxide dismutase were lower than those of Guichi 1. Through comprehensive comparison, Guichi 1 was more resistant to storage than Guichi 2, and its nutrients, flavor, taste were also better than Guichi 2. The best shelf life of Guichi 1 was 10 days at 4 ℃ , and the best shelf life of Guichi 2 was 5 days at 4 ℃. This conclusion could provide a reference for the study of postharvest preservation of E. scandens.
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图 1 G1、G2低温贮藏期间的外观变化
Figure 1. Appearance changes of G1, G2 during low temperature storage
图 2 G1、G2低温贮藏15、20 d的局部特征
Figure 2. Local characteristics of G1, G2 at low temperature for 15 and 20 d
图 5 低温贮藏期间G1、G2维生素C含量的变化
Figure 5. Changes of vitamin C contents in G1, G2 at low temperature
图 6 低温贮藏期间G1、G2蛋白质含量的变化
Figure 6. Changes of crude protein contents in G1, G2 at low temperature
图 7 低温贮藏期间G1、G2粗纤维含量的变化
Figure 7. Changes of crude fiber contents in G1, G2 at low temperature
图 8 低温贮藏期间G1、G2含水量的变化
Figure 8. Changes of water contents in G1, G2 at low temperature
图 9 低温贮藏期间G1、G2酶活性的变化
Figure 9. Changes of enzymatic activity contents in G1, G2 at low temperature
表 1 G1、G2低温贮藏期间外观商品性比较
Table 1. Comparison of appearance commodity of G1, G2 at low temperature
品种 贮藏0 d 贮藏5 d 贮藏10 d 贮藏15 d 贮藏20 d G1 叶片葱绿色、有光泽、无霉点、无异味 叶片葱绿色、有光泽、无霉点、无异味 叶片葱绿色、略皱缩、无霉点、无异味 叶片浅绿色、略皱缩、有细小霉点、无异味 叶片黄绿色、略皱缩、有细小霉点、无异味 G2 多数叶片为紫红色与绿色相间（多数芽为紫色）、有光泽、无霉点、无异味 多数叶片为浅紫色与绿色相间（多数芽为紫色）、叶略皱缩、无霉点、无异味 多数叶片为浅紫色与绿色相间（少数芽为紫色）、叶略皱缩、无霉点、无异味 多数叶片为绿色（少数芽为紫色）、叶皱缩明显、有细小霉点、无异味 多数叶片为深绿色（少数芽为紫色）、叶皱缩严重、霉点有扩散、无异味 
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