探究了 1-甲基环丙烯 (1-methylcyclopropene, 1-MCP) 和热烫处理对鲜切芹菜在低温贮藏期间品质的影响及其保鲜机制. 首先, 通过 50 ℃ 热烫不同时间 (0∼80 s) 和不同体 积分数 (0∼1.8 µL/L) 的 1-MCP 熏蒸这两种技术单独处理鲜切芹菜, 确定了二者的最适处理条件分别为 50 ℃、20 s 和 0.9 µL/L 1-MCP 熏蒸 24 h. 之后, 将这两种技术单独处理或联合处理鲜切芹菜, 并将处理后的芹菜于 (4±1) ℃ 条件下冷藏. 最后, 对处理后芹菜的生理指标进行了一系列的检测. 结果表明: 热烫与 1-MCP 联合处理组可以更加有效地延缓贮藏过程中的膜脂质过氧化作用; 降低超氧阴离子 (superoxide anion, O₂^-) 的活性, 降低丙二醛 (malonaldehyde, MDA) 以及过氧化氢 (H₂O₂) 等活性氧 (reactive oxygen species, ROS)的质量摩尔浓度; 维持较高的超氧化物歧化酶 (superoxide dismutase, SOD)、过氧化氢酶(catalase, CAT) 及过氧化物酶 (peroxidase, POD) 的活性; 减缓维生素 C(vitamin C, VC)、 还原型谷胱甘肽 (reduced glutathione, GSH) 等内源抗氧化物质的流失, 从而保持较好的硬 度和色泽, 将鲜切芹菜的冷藏时间延长 3∼6 d. 

The effects of treatment using 1-methylcyclopropene (1-MCP) and blanching on the storage quality of fresh-cut celery stored at low temperature were explored. Freshcut celery was blanched at 50 ℃ for various durations (0∼80 s) and treated with different 1-MCP volume fractions (0∼1.8 µL/L). The results showed that the optimum conditions for blanching were 50 ℃ for 20 s and that for 1-MCP treatment were 0.9 µL/L for 24 h. Fresh-cut celery samples were treated by one or both of the techniques and then refrigerated at (4±1) ℃. The results showed that the combination of blanching and 1-MCP treatment was more effective in slowing membrane lipid peroxidation during storage, reducing the levels of reactive oxygen species (ROS) such as superoxide anion (O₂^-) and hydrogen peroxide (H₂O₂), and decreasing the malondialdehyde (MDA) content. Furthermore, this treatment preserved high superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities in the fresh-cut celery as well as maintained the content of endogenous antioxidants such as reduced vitamin C (VC) and reduced glutathione (GSH). Thus, the treatment retained both the hardness and color of fresh-cut celery to a certain extent and increased the refrigeration storage time by 3∼6 d.