摘要
在货架温度下采用发光二极管(LED)绿色光源照射西兰花、芦笋、青椒3种蔬菜,定期观察3种蔬菜在贮藏过程中的感观品质,并测定每种蔬菜叶绿素、维生素C、可溶性固形物和DPPH自由基清除能力的变化。结果表明:LED绿光照射能够抑制货架期西兰花、芦笋叶绿素和维生素C含量的下降(P<0.05),保持西兰花和芦笋的商品性;LED绿光照射青椒的叶绿素含量低于对照,维生素C和可溶性固形物含量变化幅度较大,但感官上差异不大(P>0.05),说明LED绿光照射对青椒贮运的影响不明显。
Green light diode emitter was used as radiation source to illuminate broccoli, asparagus, green pepper in the shelf temperature. Sensory quality, chlorophyll content, VC content, soluble solids content and DPPH free radical scavengingactivity of three vegetables were tested regularly in the storage period. The results showed that LED green light irradiation could restrain the decline of broccoli and asparagus chlorophyll and VC content content（P〈0. 05）, which madethe two vegetables achieve a good commercial pefformance;the chlorophyll content of green pepper with LED green light irradiation were lower than the comparison, VC content and soluble solids content had a large range ability, sensoryquality had little difference （P〉0. 05）which were against the storage of green pepper.
出处
《北方园艺》
CAS
北大核心
2013年第8期5-9,共5页
Northern Horticulture
