摘要
芹菜采后在常温下贮藏时,失水很快,采后2d失重达23.9%。而保水处理芹菜失水少,6d时失重仅6.67%。与保水处理相比,采后大量失水促进了芹菜采后叶绿素含量的下降和POD活性、MDA含量的上升,导致抗坏血酸含量和SOD、CAT和APX活性快速下降。
The lost water weight of celery rapidly reached to 23.9% during storage at ambient temperature in 2 days after harvest.The lost water weight of celery treated with water preserving was only 6.67% at 6 days.Compared with celery of water preserving, severe water loss postharvest enhanced the decrease in chlorophyll content and increase in POD activity and MDA content,led to rapid decline in ascorbic acid content and activities of SOD,CAT and APX.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期314-317,共4页
Science and Technology of Food Industry
关键词
芹菜
失水
黄化
氧化
celery
water loss
yellowing
oxidative
