柠檬酸与Vc协同处理对野菜小叶藜低温贮存品质的影响

Effects of Synergistic Treatment with Citric Acid and Vc on Storage Quality of Potherb Chenopodium aLbum L at Low Temperature

研究了4℃低温贮存条件下,柠檬酸处理、柠檬酸与Vc协同处理对野菜小叶藜品质的影响。[目的]为了研究小叶藜经柠檬酸处理和柠檬酸与Vc协同处理后的低温贮存品质变化。[方法]设对照、柠檬酸处理和柠檬酸与Vc协同处理3种处理,4℃低温贮存,测定贮存02、、46、8、d时小叶藜的总酸性物质、Vc、可溶性蛋白质(SP)、可溶性总糖(TSS)、叶绿素、类胡萝卜素、亚硝酸盐的含量变化,比较了3种处理对野菜小叶藜低温贮存品质的影响。[结果]与对照相比,在低温贮存条件下,柠檬酸处理能有效阻止小叶藜SP、TSS的损失,但不能阻止叶绿素、Vc的损失;柠檬酸与Vc协同处理能有效阻止Vc、SP的损失,但不能阻止TSS、叶绿素的损失。这两种处理均能有效阻止类胡萝卜素的降解,具有抑制亚硝酸盐积累的作用。[结论]该研究为小叶藜的合理贮存与保鲜提供了参考依据。

[Objective] The research aimed to study the changes of the storage quality of Chenopodium album L at low temperature after citric acid treatment and synergistic treatment with citric acid and Vc. [Method] Using 3 treatments of control, citric acid treatment and synergistic treatment with citric acid and Vc, the changes of total acid material, Vc, soluble protein （SP）, total soluble sugar （TSS）, chlorophyll, carotenoid, nitrite contents in C, bum were determined on the 0th, 2,4,6,8 d after storage under the low temperature of 4℃ o And the effects of 3 treatments on the storage quality of C, aLbum at low temperature were compared. [ Result ] Compared with control, under low-temperature storage, citric acid treatment efficiently prevented the loss of SP and TSS in C. album, but could not prevent the loss of chlorophyll and Vc. The synergistic treatment with citric acid and Vc prevented the Vc and SP efficiently, but could not prevent the loss of TSS and chlorophyll. The latter two treatments could both prevent the degradation of carotenoid and restrained the accumulation of nitrite. [Conclusion] The study provided the reference for the reasonable storage and fresh-keeping in C. album.