摘要
在(15±1)℃,相对湿度90%~95%条件下,以30 mg/L 6-苄氨基嘌呤(6-BA)浸泡的方法研究了6-BA处理对鲜切西兰花品质的影响。结果表明,清水浸泡对照(CK)组鲜切西兰花非常不耐贮藏,在贮藏第2 d即开始黄化,第4 d颜色开始变暗,之后逐渐失去营养价值而且开始出现发霉和腐烂症状。而6-BA处理能显著延缓了鲜切西兰花感官品质下降和色差(明度、色度)变化,同时抑制了叶绿素降解;另外,6-BA处理能够有效减缓贮藏期间西兰花组织内硫代葡萄糖苷、可溶性糖、可溶性蛋白质、可滴定酸的下降,防止鲜切西兰表面木质化的发生,同时也可抑制组织亚硝酸盐的累积。说明6-BA处理能有效维持鲜切西兰花的贮藏品质。
The effect of 6-benzylaminopurine( 6-BA) on quality of fresh-cut broccoli immersed with 30 mg/L 6-BA,stored at( 15±1) ℃ and 90%-95% relative humidity was investigated. The results showed that the fresh-cut broccoli immersed with water( as the control) was highly resistant to storage,yellowing in the second day,darking in the fourth day,then gradually losing nutritional value and being moldy and rotten. 6-BA treatment improved the storage quality,significantly slowed the decline in sensory quality and the change of color,inhibited the chlorophyll degradation and kept the commodity value of fresh cut broccoli. Meanwhile,6-BA treatment effectively slowed the degradation of glucosinolates,soluble sugar,soluble protein,titratable acid,and retarded lignification of fresh-cut broccoli. Additionally,6-BA treatment inhibited the accumulation of nitrite. These results indicated that 6-BA treatment effectively maintained the quality of fresh-cut broccoli during storage.
出处
《江苏农业学报》
CSCD
北大核心
2018年第1期186-193,共8页
Jiangsu Journal of Agricultural Sciences
基金
江苏省农业科技自主创新基金项目[CX(15)1048]
