现代食品科技2026，Vol.42Issue(1)：141-149,9.DOI:10.13982/j.mfst.1673-9078.2026.1.1358
微环境气调对黄花菜贮藏品质和生理变化情况的分析
Effect of Modified Atmosphere Microenvironment on the Quality and Physiological Changes in Hemerocallis citrina Baroni during Storage
摘要
Abstract
Extending the shelf life of daylilies(Hemerocallis citrina Baroni)is crucial for preserving their quality during storage.The daylily samples were placed in modified atmosphere packaging(MAP)boxes,with one set equipped with an MAP element(mMA)and the other set serving as a control(CK)without any MAP element.The boxes were stored in a cold room at 0℃to assess changes in sensory attributes,nutritional indicators,and enzyme activity under a modified atmosphere microenvironment during storage.The findings indicated that the mMA group significantly outperformed the CK group by minimizing weight loss and decay,effectively slowing the reduction in vitamin C(Vc)content,inhibiting the increase in carotenoid content,and maintaining total phenolic content and peroxidase(POD)activity.By day 21 of storage,the CK group had lost its commercial value,whereas the mMA group retained its value.By day 28,the CK group had completely decayed,whereas the mMA group exhibited a decay rate of 18.89%and a weight loss rate of 0.3%.The mMA group also had a Vc content of 39.86 mg/100 g,carotenoid content of 1.16%,total phenolic content of 2.26 mg/g,and POD activity of 1.01 U/g.Principal component analysis revealed that the average F value for the mMA group was 0.460 2 compared with-0.460 2 for the CK group.In conclusion,mMA treatment achieved a higher average score than CK treatment,proving to be a more effective method for extending the shelf life and maintaining the quality of daylilies.These results provide theoretical support for an in-depth understanding of the changes in the storage process of daylilies and enhancing postharvest preservation.关键词
微环境气调/黄花菜/贮藏保鲜/营养品质Key words
micro-environment atmosphere/daylily/storage and preservation/nutritional quality引用本文复制引用
李江阔,田振家,张鹏,薛友林..微环境气调对黄花菜贮藏品质和生理变化情况的分析[J].现代食品科技,2026,42(1):141-149,9.基金项目
国家重点研发计划项目(2022YFD1600504) （2022YFD1600504）
