摘要
研究了不同浓度的抗坏血酸钙处理对蚕豆贮藏期间的生理变化和衰老的影响。结果表明:适当的钙处理可显著降低蚕豆的呼吸强度,推迟乙烯、Asc-POD高峰的出现,延缓超氧阴离子(O2-)含量的上升保持SOD活性,延缓衰老,减少营养成分VC的下降,从而保持了较好的品质。
Calcium ascorbate treatments on postharvest physiology and senescence of fresh broad beans were investigated. Results showed that suitable calcium treatment could significantly reduce respiratory rate, and delay ethylene production and Asc-POD peaks. O2 content was slowly raised, while SOD activity was maintained. Ascorbic acid was slowly decreased and good quality was kept for broad beans.
出处
《食品工业》
北大核心
2012年第12期106-108,共3页
The Food Industry
关键词
蚕豆
抗坏血酸钙
衰老
品质
broad bean
Calcium ascorbate
senescence
quality
