摘要
以"上海青"青菜为材料,研究35～55℃热水处理对青菜采后生理生化指标与贮藏效果的影响。以腐烂和黄化两个评价指标评定,得出46℃/10～15min为最佳热水处理条件。热水处理延缓了青菜采后黄化进程,2℃中贮藏货架期延长了5d。叶绿素—蛋白结合牢固度与叶绿素降解或叶片的衰老黄化无关。与对照相比,热水处理抑制了青菜组织过氧化物酶(POD)活性和叶片质膜相对透性。46℃和50℃处理产生热激蛋白(HSPs),促进了叶片的失水,热处理后青菜叶片剪切力增大,硬度降低。
The experimental results showed that pak choi (Brassica rapa var.chinensis) treated by hot water of 46℃ for 10-15 minutes could keep relatively good quality.Hot water treatment postponed the process of yellowing of postharvest pak choi and prolonged the shelf life for 5 days. Hot water treatment increased shearing-cutting stress and reduced the hardness of postharvest pak choi.The biochemical and physiological analysis indicated that the 46℃ hot water treatment could inhibit chlorophyll breakdown,peroxidase activity(POD),reduce membrane damage, but accelerate water loss.The significant correlation was not found between chlorophyll-protein binding capacity and the rate of chlorophyll breakdown.
出处
《浙江农业学报》
CSCD
2005年第1期1-6,共6页
Acta Agriculturae Zhejiangensis
关键词
热处理
生理生化
青菜
hot water treatment
physiological and biochemical
pak choi
