菜花贮期防褐变技术研究

Study on the technology of preventing brown of cauliflower at the duration of storage

菜花是我国的重要蔬菜之一,但其在贮期易发生褐变,降低食用价值,本文通过正交实验研究了菜花防褐变技术。实验结果表明:抗坏血酸、柠檬酸、亚硫酸钠、焦亚硫酸钠具有抑制PPO酶活性和保持CAT活性的作用,防止菜花褐变效果显著,SO2熏蒸和硫酸钠处理对菜花防褐变效果不佳,且贮期菜花质地易变软;采用0.15%抗坏血酸、0.35%柠檬酸、0.5%亚硫酸钠、0.35%焦亚硫酸钠复合水溶液处理菜花,具有良好的防褐变效果。在此条件下,环境温度为1±0.5℃和相对湿度为90%～95%时,贮藏50d,褐变指数仅为0.155。

Cauliflower was one of the important vegetables in China, but prone to occur browning during storage and reducing its food value, Preventing browning of cauliflower was studied by orthogonal experiment.The results showed that： ascorbic acid, citric acid, sodium sulfite and gioia sodium could restrain activity of polyphenol oxidase,maintain activity of catalase and significantly prevent cauliflower from browning, but the sulfur fumigation and sodium prevent cauliflower from browning ineffectively and cauliflower texture softened during storage. The optimum prevent browning conditions were that ：acid of 0.15%, citric of 0.35%, sodium sulfite of 0.5% and gioia sodium of 0.35% ;under this conditions,the browning index was only 0.155 when they were in 1 ±0.5 ℃, relative humidity of 90% -95% and after storing 50d.