摘要
研究了本课题组自制的天然保鲜剂在蒲菜中的应用效果,结果表明:20 mL/L天然保鲜剂处理可显著抑制蒲菜储藏期间的失重率、呼吸强度、腐烂指数和褐变指数的上升,保持较低的纤维素含量和较高的VC含量,抑制多酚含量的上升,且降低多酚氧化酶(PPO)活性,从而延缓蒲菜的衰老与品质下降,延长储藏寿命,达到保鲜目的。
This paper researched the fresh - keeping effect of natural preservative agent prepared by the author on Typha latifolia. The results showed that the treatment with 20 mL/L natural preservative agent could significantly delay weight loss, inhibit respiration rate, decay index and brown index, reduce polyphenol oxidase (PPO) activity, maintain higher ascorbic acid content, and retard cellulose and total phenolic accumulation of Typha latifolia, thereby delay the senescence process and quality loss, and prolong storage life of Typha latifolia.
出处
《江西农业学报》
CAS
2009年第11期92-95,共4页
Acta Agriculturae Jiangxi
基金
江苏省农业科技攻关项目(BE2003351)
江苏省农科院科研基金项目(6210423
6210602)
江苏省高校自然科学基金(07KJB210007)
关键词
蒲菜
天然保鲜剂
保鲜效果
Typha latifolia
Natural preservative agent
Fresh - keeping effect