摘要
最小加工西兰花用6mL/kg的乙醇处理5h后,对其10℃贮藏期间的生理和品质研究表明,乙醇处理能显著降低贮藏期间最小加工西兰花的失重,延缓叶绿素和蛋白质含量的下降,在一定程度上调节POD、CAT和SOD酶活性,抑制乙烯释放量和呼吸速率,有利于延缓切割西兰花的衰老和延长其货架期。
Exposure of 6mL/kg ethanol vapor to minimally processed broccoli for 5h reduced the loss of this vegetable in weight during whole storage period at 10℃. The degradation of protein and chlorophyll in the ethanol-treated broccoli florets was significantly retarded. Moreover, ethanol treatment adjusted POD, CAT and SOD activities. It is seen that the yellowing of the ethanol-treated broccoli is slow and an extended shelf life observed due to the inhibition of ethylene release and respiratory rate.
出处
《食品科技》
CAS
北大核心
2006年第4期43-46,共4页
Food Science and Technology
基金
北京市科委资助项目(H030730060330)。
关键词
最小加工西兰花
乙醇熏蒸
生理
品质
minimally processed broccoli
ethanol vapor
physiology
quality
