摘要
为了研究小白菜气调贮藏的工艺参数及其对生理生化品质的影响,本试验研究了不同的氧气浓度和二氧化碳水平(4%O_2+5%CO_2,4%O_2+2%CO_2,7%O_2+5%CO_2,21%O_2+0.03%CO_2)对小白菜低温贮藏过程中营养及生理生化品质的影响。实验结果显示:与普通冷藏组相比,气调处理组的小白菜叶绿素、抗坏血酸含量、含水量、可溶性糖、可溶性蛋白质、可溶性固形物含量、超氧化物歧化酶(SOD)活性显著高于普通冷藏组,多酚氧化酶(PPO)过氧化物酶(POD)、丙二醛(MDA)含量显著低于普通冷藏组。以4%O_2+5%CO_2条件下的贮藏品质最好。
To study the effects of controlled atmosphere （CA） on physiological and biochemical quality of pakchoi, the pakchoi were stored in different conditions （4%O2＋5%CO2, 7%O2＋5%CO2, 4%O2＋2%COE and cold storage （CK））. The results showed that the pakchoi stored in CA revealed better quality with the characteristics of higher nutritional quality and superoxide dismutase（SOD） activity than controlled groups. And their content of malondialde- hyde（MDA）, activity of phenol oxidase（PPO） and peroxidase （POD） were significantly lower than that of the cold storage. Of all groups, Pakchoi stored in controlled atmosphere of 4% O2＋5%CO2 keep the best quality in the CA groups.
出处
《食品与发酵科技》
CAS
2017年第1期1-5,73,共6页
Food and Fermentation Science & Technology
基金
上海市农产品保鲜加工服务平台项目(14DZ2293900)
上海市科技兴农推广项目(沪农科推字(2015)第5-1号)
关键词
小白菜
气调贮藏
贮藏品质
生理生化
paocai
microbiology
lactic acid bacteria
community
microbiological dynamics
environmental fators
