摘要
研究了不同浓度的乳酸钙处理对鲜切花椰菜生理生化及保鲜效果的影响。结果表明:0.6%和1.4%(W/V)两种浓度的乳酸钙处理均可有效降低鲜切花椰菜的呼吸强度,抑制腐烂的发生,保持总酚含量,提高切块硬度。其中以1.4%乳酸钙处理的效果较好,能更有效地提高鲜切花椰菜POD和PAL活性,保持VC含量并降低呼吸代谢速率。
In order to explore the effects of different concentration of calcium lactate on physiological and biochemical changes of fresh-cut cauliflower, 0.6 % and 1.4 % （F//V）calcium lactate solution were used in this experiment. The result indicated that two concentrations of calcium lactate treatments could effectively reduce the respiration rate, inhibite the incidence of decay, maintain the total phenol content and improve the cut cube firmness. Moreover, 1.4% calcium lactate treatment was better, more effectively improved POD and PAL activity, maintained vitamin C content and reduced respiration rate. The results suggested that calcium lactate treatment as a natural preservation could be used for the storage and preservation of fresh-cut cauliflower.
出处
《保鲜与加工》
CAS
2011年第3期16-20,共5页
Storage and Process
基金
"挑战杯"全国大学生课外学术科技作品竞赛项目
大连民族学院"太阳鸟"大学生科研基金项目(2009)
大连民族学院2010年度大学生研究性学习项目(2010A0305)
国家自然科学基金项目(30972038)
关键词
鲜切花椰菜
乳酸钙
生理生化
保鲜
fresh-cut cauliflower
calcium lactate
physiology and biochemistry
storage
