流态冰预冷处理对西兰花品质及生理的影响
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摘要
本实验为了探究流态冰预冷处理对西兰花贮藏品质的影响,以西兰花为实验材料,将其用流态冰预冷处理后,待温度降至0±1℃后于货架温度(20±1℃)贮藏。测定贮藏期间西兰花的黄化指数、感官评分、叶绿素、硫代葡萄糖苷、抗氧化酶活性等生理指标,探究流态冰预冷处理对西兰花货架期品质的影响。结果表明:流态冰预冷技术可以快速将西兰花降温至0.4℃,降温时间缩短至4 h;在贮藏第3 d,经过流态冰处理的西兰花,叶绿素和维生素C(Vc)含量高于CK组2倍,丙二醛(MDA)含量高于CK组1倍,可溶性固形物(TSS)和硫代葡萄糖苷含量均处于较高水平,保持了西兰花的营养品质;贮藏第3 d,过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)的活性,分别提高了32%、23%和64%,增强了其抗氧化酶活性。故流态冰预冷处理可有效维持西兰花的贮藏品质。
To study the effect of slurry ice precooling treatment on broccoli, slurry ice were used to treat broccoli, then stored at 20±1 ℃after cooled to 0±1 ℃. Sensory index, yellow index, chlorophyll, glucosinolate and antioxidant enzyme activities were periodically measured to evaluate the storage quality. The experimental results showed that slurry ice precooling technology can quickly reduce the temperature of broccoli to 0.4 ℃ a nd reduce the cooling time to 4 h. On the third day, the contents of chlorophyll and vitamin C(Vc) in broccoli treated with flowing ice were 2 times higher than those in CK group, and the content of MDA was 1 times higher than that in CK group; the contents of soluble solids(TSS) and glucothioside were both in high level, maintaining the nutritional quality of broccoli; and the activity of CAT, POD,APX increased by 32%, 23% and 64%, respectively. Thus, slurry ice precolling treatment could maintain the storage quality and prolonging the shelf life of broccoli.
To study the effect of slurry ice precooling treatment on broccoli, slurry ice were used to treat broccoli, then stored at 20±1 ℃after cooled to 0±1 ℃. Sensory index, yellow index, chlorophyll, glucosinolate and antioxidant enzyme activities were periodically measured to evaluate the storage quality. The experimental results showed that slurry ice precooling technology can quickly reduce the temperature of broccoli to 0.4 ℃ a nd reduce the cooling time to 4 h. On the third day, the contents of chlorophyll and vitamin C(Vc) in broccoli treated with flowing ice were 2 times higher than those in CK group, and the content of MDA was 1 times higher than that in CK group; the contents of soluble solids(TSS) and glucothioside were both in high level, maintaining the nutritional quality of broccoli; and the activity of CAT, POD,APX increased by 32%, 23% and 64%, respectively. Thus, slurry ice precolling treatment could maintain the storage quality and prolonging the shelf life of broccoli.
引文
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[4]李宁,阎瑞香,张娜.LED复合光处理对西兰花低温保鲜效果的影响[J].华北农业学报,2015,30(1):188-193LI Ning,YAN Rui-xiang,ZHANG Na.Effect of LEDcomposite light on preservation of broccoli during cold storage[J].Acta Agriculturae Boreali-Sinica,2015,30(1):188-193
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[6]王灵桥,应铁进,沈国岩,等.西兰花压差预冷技术和设施研究[J].中国农机化,2004,4:48-50WANG Ling-qiao,YING Tie-jin,SHEN Guo-yan,et al.Study on the technique and equipment for forced-air precooling of broccoli[J].Chinese Agricultural Mechanization,2004,4:48-50
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[8]胡欣,张长峰,郑先章.减压冷藏技术对鲜切果蔬保鲜效果的研究[J].保鲜与加工,2012,12(6):17-20,24HU Xin,ZHANG Chang-feng,ZHENG Xian-zhang.Effects of hypobaric cold storage technology on preservation of fresh-cut fruits and vegetables[J].Storage and Process,2012,12(6):17-20,24
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[13]Kauffeld M,Wang M J,Goldstein V,et al.Ice slurry applications[J].International Journal of Refrigeration,2010,33(8):1491-1505
[14]高萌,张宾,邓尚贵,等.流化冰对于鲣鱼的保鲜效果研究[J].海洋与海沼,2014,45(5):1023-1029GAO Meng,ZHANG Bin,DENG Shang-gui,et al.Effect of ice slurry on preservation of skipjack tuna[J].Oceanologia Et Limnologia Sinica,2014,45(5):1023-1029
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