Studies On Physiology After Collection And Preservation Of Fresh Degree Of A Aquicolous Vegetable Vallisneriasp Inulosa

In this paper, the Vallisneriasp inulosa in Wuchang Lake is used as the material for the study, and a systematic study on the biochemistry and physiology proprties of rat-harvest Vallisneriasp inulosa Root was carried out as well as a study on the skills of its storage after collection, the main conclusions are as follows:1.Vallisneriasp inulosa rhizome was stored in the water under the condition of temperature between eight and ten, the results showed that: the two main components of Vallisneriasp inulosa rhizome , water and starch , both change in the trend of gradual declining, resulting in large weight loss during storage; the rate of respiration gradually increased first and then gradually reduced. As secondary metabolites the content of total phenolics and flavonoids were increased first, then decreased; in the course of storage, as a result of respiration as well as the browning reaction, the weight-loss ratio and browning degree of Vallisneriasp inulosa rhizome increased continuously, the content of crude fiber was shown increased as a result of the decreasing total weight and the unchanged weight of its own,as for the reducing sugar, it was also shown increased because the speed of consumption is less than that of increasing, the trend of soluble protein content are all shown decreased first and then increased.2. During the post-harvest storage of Vallisneriasp inulosa rhizome,the results of activity of enzymes showed that: the activity of peroxidase was first gradually increased and then gradually decreased; PPO activity, as well as trends in CAT activity were shown decreased first and then increased..3. When Vallisneriasp inulosa rhizome was stored at low temperature (1~4℃), the speed of declining in the content of moisture was the slowest, as well as less browning, less weight loss, these show that the effect of storage would be better under a low-temperature condition.4.Different preservative treatments lead to different effects on the storage of Vallisneriasp inulosa rhizome under a low temperature; with a 0.20% citric acid treatment after 30 days,the content of moisture in Vallisneriasp inulosa rhizome was the highest,at 63.44%; with ascorbic acid of 0.20% in the treatment ,the content of soluble soild in Vallisneriasp inulosa rhizome was the highest,at 10.7%;with the combination of 0.25% ascorbic acid and 0.20% citric acid in the treatment ,the browning degree was the lowest, at 0.671,and secondly,when it was treated by the combination of 0.01% NaHSO3 and 0.15% citric acid ,the browning degree was also very low, these means that both of the combinations had a good effect of storage,the proportion of browning was lowest when it was treated by the combination of 0.25% ascorbic acid and 0.20% citric acid ,it shown that this combination had a good effect in restraining the browning of Vallisneriasp inulosa rhizome, when the 0.25% ascorbic acid and 0.01% NaHSO3 was respectively used with three different consistences of citric acid, the perceptual characteristics of Vallisneriasp inulosa rhizome was better than others,and also without unusual smell and rot. Comprehensive analysis shows that: with the combination of 0.25% ascorbic acid and 0.20% citric acid in the treatment,the storage effectiveness of Vallisneriasp inulosa rhizome was the best.