摘要
研究不同强度减压处理对菜花贮期生理效应的影响。菜花在(1.0±0.5)℃条件下贮藏40d,每隔24h采用不同压力处理并维持此压力。结果表明:处理压力为60.7kPa时呼吸强度比对照降低43%,PPO和POD活性分别比对照降低了28.8%和32.7%,而VC含量比对照高55.6%,褐变指数仅为0.21。适宜的压力处理能延缓菜花组织褐变和衰老,较好地保持其贮藏品质,具有良好的保鲜效果。
Cauliflower was stored under different levels of pressure（20.3,40.5,60.7,80.1 kPa and 101.3 kPa）at（1.0± 0.5）℃,and the effect of hypobaric treatment on physiological properties of cauliflower during storage was studied.Compared with the control（101.3 kPa）,hypobaric treatment at 60.7 kPa decreased respiration rate by 43%,polyphenol oxidase（PPO） activity by 28.8%and peroxide dismutase（POD）activity by 32.7%and increased vitamin C content by 55.6%,and the browning index of treated cauliflower was only 0.21 after 40 days of storage.Therefore,appropriate pressure treatment can delay the browning and senescence of cauliflower tissue with good fresh-keeping effect.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第2期302-304,共3页
Food Science
基金
绥化学院杰出青年基金项目(SJ10016)
绥化学院科研创新团队资助项目(CX2008002)
关键词
菜花
减压
贮藏
生理效应
cauliflower
hypobaric treatment
storage
physiological properties
