摘要
[目的]探讨常温下不同处理蕹菜的贮藏保鲜效果。[方法]采用不同浓度的Zn2+结合Na2SO3处理蕹菜,并在0.068 Mpa真空度下渗透20 min,沥干后用PE薄膜小袋包装,于15℃下贮藏。贮藏后1、3、5、7、9 d分别测定样品品质和各项生理指标的变化。[结果]PE薄膜袋包装能起到保持蕹菜水分的作用,经过9 d贮藏其失重在5%以内;Zn2+对蕹菜绿色保护有一定作用,且Zn2+离子浓度愈高,保绿效果愈好,但腐烂增加;Zn2+结合Na2SO3处理对维生素C、酸含量影响不大。[结论]综合考虑护绿与腐烂这2个因素,处理4即200 mg/L的Zn2+离子结合200 mg/L Na2SO3处理的蕹菜贮藏保鲜效果较好。
[Objective] The fresh-keeping and storage effect of different treatment on the Ipomoea aquatica Forsk at normal temperature was studied.[Method] Ipomoea aquatica Forsk was treated by the mixture of different Zn2＋concentrations and Na2SO3,and infiltrated at 0.068 Mpa vacuum degree for 20 min,after draining Ipomoea aquatica Forsk was packed with small PE plastic film bags and stored at 15 ℃.The variation of quality and physiological parameters of samples were determined after storage for 1,3,5,7,9 d.[Result] PE plastic film bags had better effect on holding moisture of Ipomoea aquatica Forsk,whose weightlessness was less than 5% after storage for 9 days;Zn2＋ had a certain effect on green-protection of Ipomoea aquatica Forsk,and the bigger of Zn2＋ concentration,the better of effect,however,the more of decay;the mixture of Zn2＋ and Na2SO3 had little effect on VC and acid content.[Conclusion] Considering the two factors of green-protection and decay comprehensively,Ipomoea aquatica Forsk treated by the mixture of 200 mg/L Zn2＋ and 200 mg/L Na2SO3 got the best fresh-keeping and storage effect,which could be stored for 9 days.
出处
《安徽农业科学》
CAS
北大核心
2011年第3期1508-1509,1522,共3页
Journal of Anhui Agricultural Sciences
关键词
蕹菜
保鲜
醋酸锌
亚硫酸钠
Ipomoea aquatica Forsk
Fresh-keeping
Zinc acetate
Sodium sulfite
