摘要
最小加工西兰花分别用质量浓度5mg/L和10mg/L的6-BA处理后,对其室温条件下贮藏期间的生理和品质研究表明,与未处理的对照(CK)相比,6-BA处理可显著地抑制最小加工西兰花的褪绿黄化和褐变,减缓组织中蛋白质、抗坏血酸等营养物质的损失,较好地保持细胞膜的完整性,有效地抑制西兰花组织的衰老和品质劣变。
Physiological and qualities changes of 5 mg/L 6-BA and 10 mg/L 6-BA treatment to minimally processed broccoli in the room temperature storage were investigated. The results showed that 6-BA treatment not only markedly inhibited the decrease in total soluble protein content and the degradations of chlorophyll and carotenoid and reduced loss of ascorbic acid, but significantly promoted accumulation of flavonoid and total phenolics as well as MDA compared with the control at the room temperature storage period. Also, 6-BA treatment reduced the cell membrane permealibity, maintained cell membrane stability, delayed the senescence process. Efficiency of 6-BA treatment was enough to preserve the quality of minimally processed broccoli in the room temperature storage abserved along.
出处
《农产品加工（下）》
2008年第8期11-16,共6页
Farm Products Processing
基金
洛阳市科技攻关项目(050704)
河南科技大学校科研基金项目(13470024)
河南科技大学研究生训练计划(SRTP)项目(2007147)
关键词
最小加工
西兰花
保鲜
品质
minimally processed broccoli
broccoli
fresh-keeping
quality
