中文摘要：

以沙芥属蔬菜沙芥和斧形沙芥叶片为试材,采用感官评价及生理指标测定的方法,研究了不同质量浓度丙二酸对沙芥属蔬菜保鲜效果的影响,并使用灰色关联度法研究了沙芥属蔬菜叶片中各物质与失重率之间的关联度。结果表明：丙二酸质量浓度为300mg·L^-1时,沙芥与斧形沙芥叶片呼吸强度最低,分别为82、67μg·h^-1·g^-1,贮藏第10天的失重率在各处理中最高,分别为7.93%和11.02%;各处理中氨基酸、维生素C、蛋白质含量均随贮藏时间延长呈降低趋势,但300mg·L^-1处理下降幅度较小,且沙芥中上述各营养物质含量均比斧形沙芥高;沙芥属蔬菜叶片中各物质对失重率影响最大的是氨基酸,其次是蛋白质,影响最小的是还原性糖;丙二酸质量浓度为300mg·L^-1时,沙芥属叶片保鲜效果最好,能有效延长叶片的保鲜期。

英文摘要：

Taking leaves of Pugionium cornutum（L.）Gaertn.and Pugionium dolabratum Maxim.as test materials,using sensory evaluation and determining physical index methods,the effects of different concentration of malonic acid on preservation were studied,and the relationship of weight loss ratio and nutrient substances of vegetables was studied using grey relational analysis.The results showed that when the concentration of malonic acid was 300mg·L^-1,the respiration rate of P.cornutum（L.）Gaertn.and P.dolabratum Maxim.were 82μg·h^-1·g^-1 and 67μg·h^-1·g^-1,respectively.the highest weight loss rate were 7.93%、11.02%,respectively on the 10 th day after storage,the content of amino acid,protein and vitamin C gradually decreased as the extension of storage time,but small drop in the 300mg·L^-1 treatment.The content of amino acid,protein and vitamin C of P.cornutum（L.）Gaertn.were higher than that of P.dolabratum Maxim.The greatest impact on weight loss was amino acid,the second was protein,the least was reducing sugars.The best of preservation of leaves of the Puionium Gaertn.was 300mg·L^-1,it could extend freshness.