摘要
在相温贮藏条件下,采用浓度为2.5μL/L的1-MCP处理西兰花,并将其置于聚乙烯微孔袋中,研究相温贮藏和1-MCP+相温贮藏在西兰花贮藏期间的品质差异。结果表明,与相温组比较,1-MCP+相温可有效降低西兰花的腐烂率和黄化指数,抑制呼吸强度及乙烯生成速率的升高,控制挥发性气味的变化,延缓相对电导率的升高及过氧化物酶(POD)和多酚氧化酶(PPO)活性的增强,但是对a*值与b*无明显影响。综合可得,与相温组比较,1-MCP+相温在贮藏后期可有效控制西兰花生理生化代谢速率,从而延缓其衰老。
The‘excellent’broccoli was treated with 1-MCP with a concentration of 2.5μL/L and placed in a PE bag under the condition of phase-temperature storage.The quality differences of the phase-temperature storage and 1-MCP+phase-temperature storage treated broccoli in the storage period were studied and analyzed with 10 days as a cycle.Results showed that,compared with group phase temperature,1-MCP+phase temperature could effectively reduce the broccoli decay rate and yellow index,effective inhibit the increases of respiratory intensity and ethylene generation rate,control the change of volatile odor,slow down the increase of relative electrical conductivity and enhancement of the POD and PPO activity,but on the value of a*and b*had no obvious effects.It was concluded that,compared with the phase temperature group,1-MCP+phase temperature could effectively control the physiological and biochemical metabolic rate of broccoli at the later stage of storage,thus delaying senescence.
作者
贾晓昱
康丹丹
张鹏
李江阔
魏宝东
JIA Xiao-yu;KANG Dan-dan;ZHANG Peng;LI Jiang-kuo;WEI Bao-dong(Institute of Agricultural Products Preservation and Processing Science and Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Tianjin Key Laboratory of Postharvest Physiology and Storageof Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Food Science College,Shenyang Agricultural University,Shenyang 110866,China)
出处
《保鲜与加工》
CAS
2021年第12期25-30,共6页
Storage and Process
基金
天津市重点研发计划科技援助项目(18YFYZCG00010)。
关键词
西兰花
1-MCP
相温贮藏
保鲜
broccoli
1-MCP
phase temperature storage
preservation
