摘要
为探索外源补充对采后西兰花保鲜的作用效果,本文以清水为对照,分别采用200 mg/L赤霉素(GA)、200 mg/L赤霉素(GA)+无机盐营养液、50 mg/L 6-苄基腺嘌呤(6-BA)、无机盐营养液、50 mg/L 6-苄基腺嘌呤(6-BA)+无机盐营养液等5种处理,通过对西兰花贮藏期外观(色差)、营养物质(维生素C、可溶性固形物、叶绿素、水分活度)及其他生理生化指标(质量损失率、相对电导率、丙二醛含量)的比较分析,结果表明:与CK相比,西兰花采后外源补充可以有效抑制质量损失率、延缓相对电导率和丙二醛含量的上升,抑制叶绿素降解,有利于西兰花采后保持较高的水分、维生素C含量和可溶性固形物含量。200 mg/L赤霉素+无机盐营养液处理的西兰花,贮藏28 d时维持最高的TSS含量(7.27%)和Vc含量(27.53 mg/100 g Fw),较高的叶绿素含量(5.57 mg/100g Fw),最低的MDA(15.31 nmol/g Fw),是5种外源补充中最好的西兰花采后保鲜方法。
This study tested the effects of five exogenous supplement treatments on the preservation of harvested broccoli.Treatments included 200 mg/L gibberellic acid(GA),200 mg/L GA+inorganic salt nutrient solution,50 mg/L 6-benzylaminopurine(6-BA),inorganic salt nutrient solution,and 50 mg/L 6-BA+inorganic salt nutrient solution,with water as the control.The appearance(color change),nutrient content(vitamin C,total soluble solids,chlorophyll,and water activity),and other physiological and biochemical characteristics(mass loss rate,relative conductivity,and malondialdehyde content)of broccoli samples in different treatment groups were analyzed and compared over the storage period.The exogenous supplements effectively inhibited increases in mass loss rate,relative conductivity,and malondialdehyde content,as well as suppressed chlorophyll degradation and maintained higher water,vitamin C,and total soluble solid content.In particular,the treatment consisting of 200 mg/L GA+inorganic salt nutrient solution maintained the highest total soluble solid(7.27%)and vitamin C(27.53 mg/100 g fresh weight[Fw])contents,a high chlorophyll content(5.57 mg/100 g Fw),and the lowest malondialdehyde content(15.31 nmol/g Fw)after 28 days of storage;hence,it is recommended as the best preservation method among the five tested treatments.
作者
普红梅
王海丹
杨芳
帅良
于丽娟
李雪瑞
李宏
PU Hongmei;WANG Haidan;YANG Fang;SHUAI Liang;YU Lijuan;LI Xuerui;LI Hong(The Institute of Agro-Products Processing Science and Technology,Yunnan Academy of Agricultural Sciences,Kunming 650000,China;College of Food and Biological Engineering,Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,China)
出处
《现代食品科技》
CAS
北大核心
2022年第10期162-169,共8页
Modern Food Science and Technology
基金
农产品加工创新团队培育(202102AE090036-13)
云南省“绿色食品牌”打造科技支撑行动(精深加工)专项(2021-2023)。
关键词
西兰花
采后
外源补充
保鲜
broccoli
postharvest
exogenous supplement
preservation
