摘要
研究了常温、10+1℃和0+1℃三种贮藏温度及相应温度下敞口和挽口两种包装方式对菊花脑贮藏期间生理特性的影响。结果表明,0℃贮藏可有效抑制菊花脑的呼吸强度、超氧阴离子和丙二醛的生成速率及电导率的上升速度,同时降低了多酚氧化酶和过氧化物酶的活性,延长了菊花脑的贮藏寿命;结果同时显示10℃和0℃下挽口包装菊花脑贮藏保鲜效果优于敞口包装,而在常温下效果则相反。
The effects of storage temperature （room temperature, 10＋ 1℃ and 0＋ 1℃） and packaging mode on physiological changes of Chrysanthemum nankingense were investigated. The results showed that the respiratory rate, O2^- · and MDA （malondia-ldehyde） contents, rate of relative electric conduction, and activities of PPO（polyphenol oxidase） and POD（peroxidase） of Chrysanthemum nankingense are all lowered at 0℃. The results also showed that loose-sealing packaging is better than open packaging for the control of physiological changes of Chrysanthemum nankingense at temperature of 10℃ and 0℃, but it is contrary at room temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第7期497-500,共4页
Food Science
基金
江苏省攻关项目(BE2003347)
南京市科技项目(2003ZB0104)
关键词
菊花脑
包装方式
贮藏温度
Chrysanthemum nankingense
packaging mode
storage temperature
