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浙江大学学报（农业与生命科学版）
Journal of Zhejiang University (Agriculture and Life Sciences)  2020, Vol. 46 Issue (1): 93-100    DOI: 10.3785/j.issn.1008-9209.2019.12.041
Research articles     
Effects of nano-SiO2 and polylactide/poly(butylenes adipate-co-terephthalate) packaging bags on quality of Chinese cabbage (Brassica chinensis L.) during shelf life
Peiyu ZHANG(),Fanfan WANG,Qiong LIN(),Yuquan DUAN
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Abstract  

The fresh Chinese cabbage was packaged in three different material bags, including polyethylene (PE) bags, polylactide/poly(butylenes adipate-co-terephthalate) (PLA/PBAT) bags, and nano-SiO2 bags, and then stored at 20 ℃ for 8 d. The Chinese cabbage packaged in PE bags was taken as a control, and the effects of different bags on the quality of Chinese cabbage during shelf life were compared. The results showed that nano-SiO2 bags had the best fresh-keeping effects on Chinese cabbage during shelf life, and followed by PLA/PBAT bags. Compared with the control, after packaged in two novel material bags, the respiration rate and ethylene release rate were significantly reduced, and the accumulation of malondialdehyde (MDA) and nitrite was inhibited. Besides, the degradation of chlorophyll and ascorbic acid was also delayed and the higher activities of catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD) were maintained. In general, both PLA/PBAT and nano-SiO2 bags can maintain the quality of Chinese cabbage during shelf life to a certain degree, but the shelf life of Chinese cabbage packaged in PLA/PBAT bags is 2 d, while nano-SiO2 bags can extend the shelf life to 4 d.

Key words： Chinese cabbage      packaging bag      nano-SiO2      shelf life     
Received: 04 December 2019      Published: 25 February 2020
CLC:  TS 255.3  
Corresponding Authors: Qiong LIN     E-mail: zhangpy979@163.com;linqiong1026@126.com
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Peiyu ZHANG
Fanfan WANG
Qiong LIN
Yuquan DUAN
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Peiyu ZHANG,Fanfan WANG,Qiong LIN,Yuquan DUAN. Effects of nano-SiO2 and polylactide/poly(butylenes adipate-co-terephthalate) packaging bags on quality of Chinese cabbage (Brassica chinensis L.) during shelf life. Journal of Zhejiang University (Agriculture and Life Sciences), 2020, 46(1): 93-100.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2019.12.041     OR     http://www.zjujournals.com/agr/Y2020/V46/I1/93


纳米SiO2和聚乳酸/己二酸-对苯二甲酸-丁二酯共聚物复合材料包装袋对小白菜货架期品质的影响

新鲜小白菜经聚乙烯、聚乳酸/己二酸-对苯二甲酸-丁二酯共聚物[polylactide/poly (butylenes adipate-co-terephthalate), PLA/PBAT]和纳米SiO2等3种不同材料包装后，于20 ℃条件下贮藏8 d，以聚乙烯包装袋处理为对照，比较不同材质包装袋对小白菜货架期品质变化的影响。结果显示：纳米SiO2保鲜袋对小白菜货架期品质维持效果最佳，其次为PLA/PBAT。相较于对照组，PLA/PBAT和纳米SiO2 2种包装袋均显著降低了小白菜的呼吸速率和乙烯释放速率，并抑制了丙二醛、亚硝酸盐的生成，减缓了叶绿素、抗坏血酸的降解，维持了过氧化氢酶（catalase, CAT）、过氧化物酶（peroxidase, POD）和超氧化物歧化酶（superoxide dismutase, SOD）等抗氧化酶的活性。研究表明，PLA/PBAT和纳米SiO2保鲜袋均可在一定程度上维持小白菜货架期的品质，但经PLA/PBAT材料包装的小白菜货架期为2 d，而采用纳米SiO2保鲜袋可将小白菜货架期延长至4 d。


关键词： 小白菜,  包装袋,  纳米SiO2,  货架期 
Fig. 1 Effect of different packaging bags on the variation of external quality of Chinese cabbage during shelf life
Fig. 2 Effect of different packaging bags on the variation of weight loss rate of Chinese cabbageWeight loss rate is calculated on the basis of fresh mass. Different lowercase letters above the bars indicate significant differences at the 0.05 probability level; n=3.
Fig. 3 Effect of different packaging bags on the variation of respiration rate and ethylene release rate of Chinese cabbageRespiration rate and ethylene release rate are calculated on the basis of fresh mass. Different lowercase letters above the bars indicate significant differences at the 0.05 probability level; n=3.
Fig. 4 Effect of different packaging bags on the variation of chlorophyll and ascorbic acid contents of Chinese cabbageChlorophyll and ascorbic acid contents are calculated on the basis of fresh mass. Different lowercase letters above the bars indicate significant differences at the 0.05 probability level; n=3.
Fig. 5 Effect of different packaging bags on the variation of MDA and nitrite contents of Chinese cabbageMDA and nitrite contents are calculated on the basis of fresh mass. Different lowercase letters above the bars indicate significant differences at the 0.05 probability level; n=3.
Fig. 6 Effect of different packaging bags on the variation of CAT, POD and SOD activities of Chinese cabbageCAT, POD and SOD activities are calculated on the basis of fresh mass. Different lowercase letters above the bars indicate significant differences at the 0.05 probability level; n=3.
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