摘要
以白菜型油菜(Brassica campestris L.,品种"五月慢",俗称小油菜)为材料,以CaCl2溶液为钙源,研究Ca2+处理对小油菜贮藏品质与抗氧化能力的影响。结果表明,浓度为0.3%的Ca2+能够有效地抑制小油菜的黄变和腐烂,提高其总抗氧化能力并延长了贮藏期。
Pak-choi （Brassica campestris L. cv. Wuyueman）which grew 80 days was used as material, CaCh solution with different concentrations as Ca^2＋ source was used to study the effects of Ca^2＋ on the storage quality and antioxidant capacity. The results showed that 0.3% content of CaCl2 solution could effectively restrain yellowing and decaying, and enhance total antioxidant capacity and delay the storage of Pak-choi.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期511-515,共5页
Food Science
基金
国家自然科学基金项目(30671471
30571296)
关键词
白菜型油菜
钙离子
贮藏
抗氧化能力
Brassica campestris L.
Ca^2＋
storage
antioxidant capacity
