微真空贮藏延缓西兰花采后衰老与黄化的机制

Mechanism of Micro-vacuum on Delaying Broccoli Fresh Postharvest Aging and Yellowing

为探讨微真空贮藏条件延缓西兰花采后衰老黄化的机制,以新鲜西兰花为试验材料,在（3±0.5）℃,55~65 k Pa微真空条件下贮藏,以相同温度下的常压贮藏为对照,探讨采后西兰花的营养与质地指标及色泽指标与叶绿体超微结构的变化。结果表明：与对照相比,微真空贮藏条件能有效抑制采后西兰花Vc、可滴定酸、可溶性固形物含量的下降,延缓脆度的下降及咀嚼性的升高;抑制叶绿素含量的下降及黄化指数的升高,延缓叶绿体超微结构的解体。本研究表明,微真空贮藏条件一方面通过抑制西兰花营养品质的下降及质地品质的变化延缓西兰花的采后衰老;另一方面,通过抑制西兰花色泽品质的变化及叶绿体超微结构的解体延缓西兰花的采后黄化进程。

In order to explore the effect of micro- vacuum storage pressure on broccoli fresh quality andchloroplast ultra structure, fresh broccoli was stored in micro-vacuum condition, in which the temperature was（3±0.5）℃ and the pressure was 55-65 k Pa. Then, taking the storage under normal pressure as the control, theauthor analyzed nutritional quality of titratable acid and soluble solids content, color quality of chlorophyllcontent and yellowing index, texture quality of brittleness and chewiness, and changes of chloroplast ultrastructure. The results showed that micro-vacuum storage condition could slow down the decline of nutritionalquality of titratable acid and soluble solids content, slow down the decline of color quality of chlorophyllcontent and the rise of yellow color index, effectively restrain the decline of texture quality brittleness and therise of chewiness, and delay the changes of chloroplast ultra structure. In conclusion, on the one hand,micro- vacuum storage condition could delay broccoli postharvest senescence by inhibiting the decline ofbroccoli nutritional quality and texture quality change, on the other hand, it could also delay the process ofpostharvest yellowing of the broccoli by inhibiting the decline of its exterior quality and the disintegration ofthe chloroplast ultra structure.