近冰温贮藏对鲜切西兰花保鲜效果的影响

Effect of Near Freezing Point on Preservation of Fresh-cut Broccoli

以新鲜的西兰花为试验材料,将鲜切后的西兰花用市售普通保鲜膜包裹,分别贮藏在(4±0.2)℃和(-0.5±0.2)℃的冷库中。通过测定失重率,可溶性固形物含量、叶绿素含量、VC含量,丙二醛、乙烯释放速率,质地的变化,比较近冰点温度与4℃低温对鲜切西兰花贮藏保鲜效果的影响。结果表明,近冰温贮藏保持了鲜切西兰花的质地,延缓了其营养物质的损失、黄化以及乙烯释放量的增加,减少了MDA的积累,有效提高了鲜切西兰花贮藏期间的品质,延长了货架期。

With fresh broccoli as test materials, the fresh-cut broccoli were coated with common preservative films and storaged at （4±0.2）℃ and （-0.5±0.2）℃, then the weight loss, soluble solids content, chlorophyll content, VC con- tent, MDA and ethylene release rate and the texture changes of fresh-cut broccoli were determined in order to compare the fresh-keeping effect of fresh-cut broccoli storaged at low temperature and freezing point. The results showed that storage at near freezing point could maintain the texture of fresh-cut broccoli with varying degrees, it could delay the nutrients loss, etiolation and ethylene release, reduce the accumulation of MDA, effectively improve the fresh-cut broc- coli storage quality and extend the shelf life of fresh-cut broccoli.