摘要
通过对西兰花在贮藏期间理化指标及营养成分变化规律的分析,探讨冰温结合1-MCP处理对西兰花的保鲜效果。实验结果表明:与直接冰温贮藏相比,冰温结合1-MCP处理对延缓西兰花VC含量和叶绿素含量的下降均有明显效果,可抑制西兰花的呼吸强度和乙烯生成速率,并降低其峰值;且冰温结合1-MCP处理提高了西兰花过氧化物酶(POD)和过氧化氢酶(CAT)的活性,降低了多酚氧化酶(PPO)活性,延缓了相对电导率的升高。这说明西兰花经冰温结合1-MCP处理贮藏的效果优于直接冰温贮藏的效果。
The effect of broccolis under the treatment of controlled freezing point storage combined with 1-MCP was detected by analyzing physicochemical, indexes and nutrition components at different treatments during storage. Research results showed that broccoli＇s Vc and chlorophyll content by 1-MCP treatment decreased less than that of only controlled freezing point storage. Controlled freezing point storage combined with 1-MCP treatment inhibited the respiratory intensity and ethylene generation rate,increased peroxidase （POD） and catalase （CAT） activities and slowed down polyphenol oxidase （PPO） activity,also decreased relative electric conductivity. Therefore,the storage effect of broccolis with 1-MCP treatment was superior than that of with only ice-temperature storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第12期304-307,311,共5页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑计划(2012BAD38B01)
天津市重点科技攻关项目(11ZCKFNC01900)
关键词
西兰花
1-MCP
冰温贮藏
品质
broccoli
1-methylcyclopropene
ice-temperature storage
quality
