摘要
用不同浓度的氯吡苯脲(CPPU)对青花菜进行保鲜处理,以期获得最佳的处理浓度。结果表明:经不同浓度的氯吡苯脲处理后的青花菜,感官品质和营养品质的下降均低于未处理的青花菜。CPPU处理的最佳浓度为8 mg/L,青花菜可贮存20 d以上,商品性状和营养品质较好。
With different concentrations of CPPU processed on Brassica oleracea L.ver.Italica Plenck,to obtain the best treatment concentration.The results showed that the concentration of CPPU treated Brassica oleracea L.ver.Italica Plenck,sensory quality and nutritional quality were declining,and with the different of CPPU concentration,storage time was extended.It was the best that the concentration of CPPU treated Brassica oleracea L.ver.Italica Plenck was 8 mg/L,and which can be stored 20 days,merchantability and nutritional quality was very good.
出处
《北方园艺》
CAS
北大核心
2011年第7期145-147,共3页
Northern Horticulture
关键词
青花菜
CPPU
贮藏品质
Brassica oleracea L.ver.Italica Plenck
CPPU
quality
