3种保鲜剂单独与复合处理对仔姜贮藏品质的影响

以仔姜为研究对象，采用1-甲基环丙烯（1-MCP）熏蒸、二氧化氯和山梨酸钾溶液浸泡及复合处理（1-MCP+二氧化氯+山梨酸钾）对仔姜进行保鲜，定期测定仔姜硬度、腐烂率、色泽和失重率等感官指标，可溶性糖、总酚和VC含量等营养品质指标以及丙二醛含量、过氧化物酶（POD）活性、超氧化物歧化酶（SOD）活性和组织结构等指标，研究1-MCP、二氧化氯和山梨酸钾3种保鲜剂单独及复合处理对仔姜贮藏品质的影响。结果表明：3种保鲜剂单独及复合处理均可延缓仔姜腐烂率、硬度和失重率的下降，抑制仔姜可溶性糖、VC和总酚含量的下降，抑制过氧化物酶（POD）活性，其中，复合保鲜剂的保鲜效果最好，贮藏60 d时，仔姜仍能保持较好的生理状态和活性成分含量。研究结果可为仔姜采后保鲜技术提供理论参考。

Effect of Three Preservatives Alone and Compound Treatments on the Storage Quality of Baby Ginger Rhizome

The effects of three preservatives of 1-methylcyclopropene (1-MCP), chlorine dioxide and potassium sorbate and their compound treatment (1-MCP + chlorine dioxide + potassium sorbate) on the storage quality of baby ginger rhizome were studied. Baby ginger rhizome was treated with 1-MCP fumigation, chlorine dioxide and potassium sorbate solution and compound treatment respectively, and the untreated baby ginger rhizome was used as blank control. During storage, the sensory indexes such as hardness, decay rate, color and weight loss rate, nutritional quality indexes such as soluble sugar, total phenol and VC content, and physiological indexes such as malondialdehyde content, peroxidase (POD) activity, superoxide dismutase (SOD) activity and tissue structure were measured regularly. The results showed that, the three preservatives and compound treatments could delay the decrease of decay rate, hardness and weight loss rate of baby ginger rhizome, inhibit the decrease of soluble sugar, VC and total phenol content, and inhibit the activity of POD. Among the three independent and compound treatments, the compound treatment had the best effect, and the ginger kept good physiological state and active component content after 60 days of storage. The purpose of this study is to provide theoretical reference for postharvest freshkeeping technology of baby ginger rhizome.