不同贮藏方式对鲜切大白菜食用品质的影响

Effect of Different Storage Methods on the Edible Qualities of Fresh-cut Chinese Cabbage

为探究不同贮藏方式对于鲜切大白菜食用品质的影响,研究采用不同包装及贮藏温度对鲜切大白菜进行处理,通过测定其感官品质、抗坏血酸、可溶性蛋白质、可溶性固形物及亚硝酸盐含量的变化,探究不同贮藏方式对鲜切大白菜食用品质的影响。结果表明:两种冷藏(4±1℃)条件下(即冷藏与冷藏PE)鲜切白菜的感官品质均显著优于两种室温(18±2℃)条件(即室温与室温PE)(P≤0.05),且两种冷藏条件下可明显延缓抗坏血酸、可溶性蛋白质、可溶性固形物含量的下降,抑制亚硝酸盐含量的升高。其中,以冷藏PE贮藏方式对保持鲜切白菜的食用品质效果最佳。

Aims to study the effect of different storage methods on the edible qualities of fresh-cut Chinese cabbage , the fresh-cut Chinese cabbages were treated by different storage temperature and packaging methods, the variation of organoleptic quality, the content of ascorbic acid, soluble protein, soluble solid and nitrite was determined to explore the effect of different storage methods on the edible qualities of Fresh-cut Chinese cab- bage. The results showed that the sensory quality of fresh-cut cabbage in two kinds of refrigerated （4 ±1℃ ） conditions （refrigeration and refrigeration PE） were significantly better than in the two kinds of ambient（ 18 ±2℃ ） conditions （room temperature and room temperature PE） ,the reduction of ascorbic acid ,soluble protein and soluble solid content can be delayed, the exaltation of nitrite content can be inhibited in two kinds of refrig- erated conditions, among them, the result of PE refrigerated storage methods for maintaining the quality of fresh-cut cabbage edible is the best .