不同出库方式对西兰花货架期品质的影响

Effect of different out-store tests on storage quality of broccolis during shelf-life period

通过对西兰花在货架期间理化指标及营养成分变化规律的分析，探讨不同出库方式对冷藏（-1～1℃）后西兰花的保鲜效果。实验结果表明：与缓慢升温出库和直接出库（对照组）相比，低温冷链出库处理对延缓西兰花黄化以及Vc含量、叶绿素含量和硬度的下降均有明显效果，提高了西兰花超氧化物歧化酶（SOD）的活性，降低其多酚氧化酶（PPO）活性，延缓了丙二醛（MDA）含量的升高；该模式下货架期10d的西兰花仍没有生霉，而缓慢升温出库和直接出库的货架期8d时霉斑指数分别为88.89％和100％。这说明不同出库方式对西兰花的货架期有显著影响，低温冷链出库的西兰花保鲜效果更好。

The effect of broccolis by different out-store tests after cold storage which temperature was -1 -1℃ was detected by analyzing physicochemical indexes and nutrition components. The research results showed that broccoli＇s Vc and chlorophyll content and firmness by low-temperature chain storage condition decreased less than that of progressively warming and control. Low-temperature chain storage increased superoxide dismutase （SOD） activity and slowed down polyphenol oxidase （PPO）activity, also decreased MDA content. Mildew spot index of broccolis was zero by low-temperature chain storage after 10d of out-store,whereas the values of progressively warming and control were 88.89% and 100% after 8d of out-store. Therefore,the effect of broccolis＇ shelf-life by different out-store tests was significant,the storage effect of broccolis by low- temperature chain storage was better than that of by progressively warming and control.