不同贮藏方式对白菜品质的影响

Effect of different storage methods on qualities of Chinese cabbage

采用20℃无包装、4℃无包装和4℃PE保鲜膜包装3种贮藏方式对白菜进行处理,通过测定贮藏期间菌落总数、失重率、呼吸强度、叶绿素含量、Vc含量、亚硝酸盐含量的变化,研究不同贮藏方式对白菜品质的影响。结果表明:低温PE保鲜膜包装可以抑制白菜微生物生长及呼吸作用,有利于白菜水分的保持,在贮藏过程中叶绿素和Vc的波动最小,有利于白菜的贮藏;而常温无包装贮藏过程中失水严重,呼吸旺盛,对贮藏不利,但有利于叶绿素和Vc的合成;3种贮藏条件的白菜的亚硝酸盐含量均小于4 mg/kg。

The Chinese cabbages were treated by three storage methods（no packaging at 20 ℃, no packaging at 4 ℃ and PE cling film packaging at 4 ℃）. The variation of total number of colonies, weight loss rate, respiratory intensity, chlorophyll content, Vc content and nitrite content was determined to explore the effect of of different storage methods on qualities of Chinese cabbage. The result showed that the method of low temperature with PE cling film could inhibite microbial growth, respiration and the fluctuation of chlorophyll and Vc content during storage and was benefite to the retetion of water. However, in the course of room temperature with no packaging, the water loss was severe and the respiration was strong but it is benefite to the synthesis of chlorophyll and Vc. The content of nitrite was all less than 4 mg/kg in three kinds of storage conditions.