摘要
报告了十余种蔬菜切割后的呼吸和褐变。表明马铃薯、胡萝卜、甜椒、萝卜的呼吸在３０～４１ Ｏ２ μ Ｌ／ｇ Ｆ Ｗ ·ｈ 之间，莴苣、芹菜、甘蓝、大白菜的呼吸在６０～１１８ Ｏ２μ Ｌ／ｇ Ｆ Ｗ ·ｈ 之间，而青花菜、蘑菇、花椰菜、香菇的呼吸则特别高，在２６４～６５３ Ｏ２μ Ｌ／ｇ Ｆ Ｗ ·ｈ 之间，切割块的大小也影响呼吸，切得越小，呼吸越强。莴苣、蒜薹、萝卜、胡萝卜、冬瓜、瓠瓜、黄瓜切割后２０℃放置１ ｈ，基本不发生褐变；其它蔬菜都或多或少发生褐变。降低温度和切割后尽快洗涤可减轻褐变。洗涤也能有效减少蔬菜表面微生物数量。讨论了一些有利于提高半加工切割蔬菜品质的措施。
The respiration rates and browning degrees of some cut vegetables were studied.The results showed that the respiration rates of cut potato,carrot,sweet pepper and radish were between 30～41 O 2μL/gFW·h. The rates were about 60～118 O 2μL/gFW·h for lettuce,celery,cabbage and Chinese cabbage,and between 264～653O 2μL/gFW·h for blue cauliflower,button mushroom,cauliflower and shiitake.The cut size also affected the respiration rate of cut vegetables.The cut lettuce,garlic bolt,radish,carrot,white gourd,calabash gourd and cucumber were not obviously browned when kept an hour at 20℃,while many other cut vegetables were more or less browned under the same conditions.Low temperature and washing after cut could inhibit the browning,and the washing also could reduce the microbes on the surface of cut vegetables.The production practices for improving quality of cut vegetables were also discussed.
出处
《上海农业学报》
CSCD
1999年第3期73-76,共4页
Acta Agriculturae Shanghai
基金
上海市科技兴农重点攻关项目
