摘要
以新鲜铁皮石斛为试验材料,研究冰温贮藏对铁皮石斛采后品质的影响,寻找延长铁皮石斛贮藏期及保持贮藏品质的有效方法。为探讨冰温贮藏对铁皮石斛采后品质的影响,测定了铁皮石斛的冻结曲线,可溶性糖、总糖、粗纤维、叶绿素、含水量、苯丙氨酸解氨酶(PAL)活性的变化。结果表明,铁皮石斛的冰点为(-2.3±0.8)℃,冰温贮藏(-2℃)铁皮石斛能有效抑制石斛的蒸腾作用,减少石斛多糖的损失,有利于石斛叶绿素的保持以及抑制石斛中粗纤维的合成,延长铁皮石斛的贮藏期并保持其贮藏品质。
This study was about the influence on Dendrobium candidum＇s postharvest quality during ice-temperature storage, in order to exploring an effective method that can extend the storage life and maintain the storage quality of Dendrobium candidum. To study the influence on Dendrobium candidum＇s postharvest quality during ice-temperature storage, the freezing curve, the total polysaccharides and water-soluble polysaccharides, cellulose content, chlorophyll content, water content and the activity of phenylalanine ammonialyase were measured. The result is that the freezing point of Dendrobium candidum was（-2.3 ± 0.3） ℃, and ice-temperature storage（-2 ℃） can effectively inhibits the transpiration and the synthesis of cellulose, maintain the content of polysaccharides and chlorophyll of Dendrobium candidum, ultimately extend the storage life and maintain the storage quality.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第11期166-172,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重大科技专项重点农业项目(2014C02014)
关键词
铁皮石斛
冰温贮藏
多糖
品质
Dendrobium candidum
ice-temperature storage
polysaccharides
quality
