摘要
探讨不同质量分数的丁香提取液对鲜切西兰花保鲜效果的影响,分别将采后西兰花放入质量分数为10%、15%、20%的丁香提取液中,浸泡处理15min,以蒸馏水浸泡西兰花15min为对照试验,然后在温度为(4±1)℃条件下贮藏,研究3种不同质量分数的丁香提取液处理对西兰花生理生化变化的影响。结果表明:不同浓度的丁香提取液均可在不同程度上提高鲜切西兰花的感官品质,抑制其呼吸强度和水分损失,延缓西兰花VC、可滴定酸及叶绿素含量的下降。其中15%的丁香提取液对西兰花的保鲜效果显著优于对照(P<0.05),而20%的丁香提取液与对照差异不显著(P>0.05)。
Fresh broccoli were dipped in 10%,15% and 20% clove extract respectively for 15 min,dried in air,cut and packaged with LDPE film.The broccoli was dipped in distilled water for 15 min as control.Then these samples were stored at（4±1） ℃.The effects of three treatments on the physiological and biochemical changes of fresh-cut broccoli were investigated.The results showed that clove extracts could improve the sensory quality,inhibit the respiratory intensity and weight loss and delay the decline of vitamin C,titratable acidity and chlorophyll contents.Further,15% clove extract could significantly（P 0.05） improve the preservation effects of fresh-cut broccoli,but 20% clove extract exhibited no significant difference（P 0.05） compared with the control group.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第10期279-282,共4页
Food Science
基金
山东省自然科学基金项目(Y2007D65)
山东省科技发展计划项目(2008GG30008025)
青岛农业大学高层次人才启动基金项目
关键词
丁香
提取液
鲜切西兰花
保鲜
clove
extract
fresh-cut broccoli
preservation
