温度对鲜切西兰花贮藏保鲜的影响
|
摘要
以鲜切西兰花为实验原料,分别置于0℃、5℃和室温(20℃)环境中进行保鲜贮藏实验。结果表明:鲜切西兰花在室温下营养成分流失过快并出现发霉腐烂等现象,6d后失去食用价值。低温贮藏有效降低了Vc和叶绿素的流失。在0℃下贮藏10d后,叶绿素含量下降到437.89mg·kg~(-1),保持率达到64%,Vc含量下降到0.702mg·g~(-1),保持率达到52%。贮藏期间褐变度不断增大,PPO活性不断减小,两者呈负相关性。
The experiment for the storage and preservation of fresh-cut broccoli was conducted at 0℃, 5℃ and room temperature(20℃)respctively. The results showed that for the fresh-cut broceoli at room temperature there were excessive losses of nutrients and moldy and rotten phe-nomenon and the fresh-cut broccoli had lost its edible value after 6 days. The lower temperature storage could effectively decrease the Vc and chloro-phyll loss. After stored for 10 days at 0℃, the content of Vc was 0.702mg·g-1and the retention rate was 52%; the content of chlorophyll was437.89mg·kg-1and the retention rate was 64%. The browning degree(BD)increased and the PPO activity decreased continuously during the storage.There was a negative correlation between BD and PPO.
The experiment for the storage and preservation of fresh-cut broccoli was conducted at 0℃, 5℃ and room temperature(20℃)respctively. The results showed that for the fresh-cut broceoli at room temperature there were excessive losses of nutrients and moldy and rotten phe-nomenon and the fresh-cut broccoli had lost its edible value after 6 days. The lower temperature storage could effectively decrease the Vc and chloro-phyll loss. After stored for 10 days at 0℃, the content of Vc was 0.702mg·g-1and the retention rate was 52%; the content of chlorophyll was437.89mg·kg-1and the retention rate was 64%. The browning degree(BD)increased and the PPO activity decreased continuously during the storage.There was a negative correlation between BD and PPO.
引文
[1]刘煜.西兰花再生体系的建立及遗传转化体系初探的研究[D].哈尔滨:东北农业大学,2013.
[2]史彦章,杨倩,邱贝,等.《本草纲目》之粥论[J].河北中医,2012,34(2):278~279.
[3]孙树杰.天然植物提取液抑菌效果及其在西兰花保鲜中的应用[D].青岛:青岛农业大学,2013.
[4]朱金明.祛毒—蜂产品维护人体健康的重要因素[J].蜜蜂杂志,2008,28(3):36~37.
[5]张延霞.西兰花的无公害高产技术[J].中国种业,2008(10):53~54.
[6]徐斐燕,等.臭氧在鲜切西兰花保鲜中应用的研究[J].食品科学,2006(5):254~257.
[7] NATH A, BAGCHI B, MISRA L K,et al.Changes in post-harvest phytochemical qualities of broccoli florets duringambient and refrigerated storage[J].Food Chemistry,2011,127(4):1510~1514.
[8]白茹.果蔬中维生素C的含量测定综述[J].中外食品工业月刊,2013(5):12~13.
[9]张艳明.鲜枣中Vc含量的测定及方法比较[J].黑龙江科技信息,2012(6):63~63.
[10]张云霞.灵武长枣营养评价及特性分析[D].银川:宁夏大学,2009.
[11]陈功.净菜加工技术[M].北京:中国轻工业出版社,2002:42~46.
[12]李正国,高雪.贮藏温度对青花菜品质的影响[J].中国蔬菜,2000(4):6~9.
[13]张怡,关文强,张娜,等.温度对西兰花抗氧化活性及其品质指标影响[J].食品研究与开发,2011,32(8):156~161.
[14]王兆升.鲜切生姜褐变机理及保鲜关键技术研究[D].泰安:山东农业大学,2012.
[2]史彦章,杨倩,邱贝,等.《本草纲目》之粥论[J].河北中医,2012,34(2):278~279.
[3]孙树杰.天然植物提取液抑菌效果及其在西兰花保鲜中的应用[D].青岛:青岛农业大学,2013.
[4]朱金明.祛毒—蜂产品维护人体健康的重要因素[J].蜜蜂杂志,2008,28(3):36~37.
[5]张延霞.西兰花的无公害高产技术[J].中国种业,2008(10):53~54.
[6]徐斐燕,等.臭氧在鲜切西兰花保鲜中应用的研究[J].食品科学,2006(5):254~257.
[7] NATH A, BAGCHI B, MISRA L K,et al.Changes in post-harvest phytochemical qualities of broccoli florets duringambient and refrigerated storage[J].Food Chemistry,2011,127(4):1510~1514.
[8]白茹.果蔬中维生素C的含量测定综述[J].中外食品工业月刊,2013(5):12~13.
[9]张艳明.鲜枣中Vc含量的测定及方法比较[J].黑龙江科技信息,2012(6):63~63.
[10]张云霞.灵武长枣营养评价及特性分析[D].银川:宁夏大学,2009.
[11]陈功.净菜加工技术[M].北京:中国轻工业出版社,2002:42~46.
[12]李正国,高雪.贮藏温度对青花菜品质的影响[J].中国蔬菜,2000(4):6~9.
[13]张怡,关文强,张娜,等.温度对西兰花抗氧化活性及其品质指标影响[J].食品研究与开发,2011,32(8):156~161.
[14]王兆升.鲜切生姜褐变机理及保鲜关键技术研究[D].泰安:山东农业大学,2012.