植酸对菊花脑保鲜效果的影响

Fresh-keeping effect of phytic acid on Chrysanthemum nankingense

研究了0.50%、0.10%、0.05%三种不同浓度的植酸处理对采后菊花脑的影响。结果显示,0.10%植酸处理的菊花脑在10℃下贮藏12d,黄花率和失重率分别为19.55%和8.99%,低于0.05%植酸处理的29.15%和11.35%,更低于对照;0.50%植酸处理的菊花脑出现轻微的灼烧症状;0.10%植酸处理的菊花脑的各项指标均优于0.05%和0.50%。植酸对于菊花脑的保鲜作用尤以在贮藏后期更为突出(迟效性)。

The effect of 0.1%, 0.5%, 0.05% phytic acid on post-harvest Chrysanthemum nankingense were studied. The result showed that Chrysanthemum nankingense treated with 0.10% phytic acid and stored at tO for 12d had 19.55% yellowing ratio,8.99% weight loss,compared to 29.15% yellowing ratio, 11.35% weight loss of Chrysanthemum nankingense treated with 0.05% phytic acid and stored under the same condition,much less than that of control. 0.50% phytic acid could cause burning symptom in Chrysanthemum nankingense slightly. The 0.10% phytic acid was the best concentration to keep Chrysanthemum nankingense fresh. The result also showed that the effect of phytic acid on Chrysanthemum nankingense appeared late. This effect was more obverious at later stage of storage.