摘要
试验模拟植物组织培养或鲜花插枝保鲜的原理,对芥菜(Brassica juncea Czem.)和苦荬菜[Ixeris dentate(Thunb.)Nakai]的贮藏保鲜进行了试验研究。通过补充必要的水分养分,可以显著地改善与延长芥菜和苦荬菜贮藏保鲜的时间,贮藏期间的叶绿素、维生素C、pH值、亚硝酸盐等理化指标在贮藏6d的时期内未发生显著变化,而对照的相关指标在2～3d内即发生显著变化。说明此方法可以有效延长叶菜的贮藏保鲜时间,且营养价值和食用安全性不受影响。
The surviving and preservation of Brassica juncea Czem. and Ixeris dentate （Thunb.）Nakai in vitro was studied by simulating the principle of plant tissue culture or flower cutting. Supplying water and other necessary nutrients could keep the Brassica juncea Czem. and Ixeris dentate （Thunb.）Nakai fresh longer. The contents of chlorophyll, vitamin C, pH value and nitrite content of the vegetables during storage were detected, and there was not significant change during the first 6 days of the storage. However, the content of those changed a lot even during the first 2～3 days of the storage. The results showed that the vegetables could be well persevered by this way without losing a lot of ingredients.
出处
《湖北农业科学》
北大核心
2010年第10期2452-2455,共4页
Hubei Agricultural Sciences
基金
广西自治区自然科学基金项目(桂科自0481031)
关键词
芥菜
苦荬菜
活体保鲜
Brassica juncea Czem.
Ixeris dentate （Thunb.）Nakai
preservation in vitro
