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水培生菜采收中抗坏血酸钙的应用研究

The effect of different harvest processing on the storage quality of the hydroponic lettuce
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摘要 为研究生菜采收过程中抗坏血酸钙溶液处理对其贮藏品质的影响,以水培生菜为研究对象,采收过程中以不同浓度抗坏血酸钙溶液喷施叶面、浸切面及叶面+切面同时处理,按不同天数间隔取样检测其冷藏过程中生理品质指标。结果表明:采收过程中抗坏血酸钙溶液处理对叶绿素含量影响较小,但对降低失重率、增加维生素C含量、降低多酚氧化酶及过氧化物酶活性均有显著作用;其中叶面+切面1.0%抗坏血酸钙溶液处理对生菜贮藏品质保持效果最佳,溶液浓度超过1.0%后效果下降,其次为叶面处理,切面处理效果不佳。水培生菜采收过程中抗坏血酸钙溶液喷施叶面+切面,可有效提高水培生菜贮藏品质。 The effects of different harvest processing treatments of calcium ascorbate on the storage quality of lettuce were studied. The different concentrations of calcium ascorbate solution were sprayed on the leaf surface, dipped of the cut, and sprayed on the leaf surface and dipped of the cut together. The physiological quality indexes were determined by interval sampling. The results showed that the treatment of calcium ascorbate in harvest had little effect on chlorophyll content, and only 1.0% calcium ascorbate solution sprayed on the leaf surface and dipped of the cut together significantly delayed the decrease of chlorophyll after 9 days of lettuce storage. There was no significant difference between other treat- ments and the control of the chlorophyll decrease. Besides of 1.5 % calcium ascorbate solution dipped of the cut and sprayed on the leaf surface and dipped of the cut together, other treatments all slowed down the decrease of weight. Calci um ascorbate sprayed on the leaf surface and sprayed on the leaf surface and dipped of the cut together significantly increased the initial content of vitamin C, vitamin C content was significantly higher than the control group during the whole storage. All harvest processing treatments of calcium ascorbate significantly reduced the polyphenol oxidase and peroxi dase activity during storage. Different concentrations of calcium ascorbate on the leaf surface and cut together had highly significant differences in the weight loss ratio. Different concentrations of calcium ascorbate on the leaf surface and leaf surface and cut together had highly significant differences in the content of vitamin C and activity of polyphenol oxidase, and on the leaf surface in the activity of peroxidase. Concentrations of calcium ascorbate on other treatments had no signif icant differences in the physiological quality indexes. 1.0% calcium ascorbate solution sprayed on the leaf surface and dipped of the cut together had the best effect to keep the storage quality of leafy vegetables, and t
作者 丁莹 李艺 张娟 刘贤金 梁颖 DING Ying;LI Yi;ZHANG Juan;LIU Xianjin;LIANG Ying(Key Laboratory of Food Quality and Safety of J iangsu Province/ Key Laboratory of Agro-Product Safety Risk Evaluation,Ministry of Agriculture/ Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Science,Nanjing 210014,China)
出处 《扬州大学学报(农业与生命科学版)》 CAS 北大核心 2018年第2期104-108,共5页 Journal of Yangzhou University:Agricultural and Life Science Edition
基金 江苏省农业科技自主创新资金项目[CX(15)1016] 中央财政农业技术推广项目[TG(16)031] 国家农产品质量安全风险评估项目(GJFP201801502)
关键词 水培生菜 抗坏血酸钙 采收 贮藏品质 hydroponic lettuce calcium ascorbate harvest storage quality
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