摘要
研究了不同温湿度及光照条件对青花菜采后贮藏品质的影响。结果表明,在三种温湿度组合处理中,以15℃温度、75%相对湿度的条件可有效减少青花菜的失重,保持花茎的硬度和还原型抗坏血酸含量,延长贮藏期;室温(20±2℃)光照条件有利于减少青花菜的失重和可溶性固形物含量的下降速率,但不利于硬度及还原型抗坏血酸的保持。
Effects of such conditions as temperature,relative humidity and light on storage quality of broccoli were studied.The results showed that,in the three combinations of temperature and relative humidity,the weight and L-ascorbic acid of broccoli and hardness of stem could be maintained by the condition of 15 ℃ and 75% relative humidity.Under the lighting conditions（at the temperature of 20±2 ℃）,the soluble solids contents（SSC） of buds and the weight of broccoli were decreased slowly.But L-ascorbic acid and hardness decreased more quickly under the lighting conditions.
出处
《保鲜与加工》
CAS
2011年第2期12-16,共5页
Storage and Process
基金
国家863计划项目(2008AA100803)
关键词
青花菜
温度
相对湿度
光照
品质
贮藏
broccoli
temperature
relative humidity
light
quality
storage
