微波处理对鲜切西兰花贮藏品质的影响及主成分分析

Effects of Microwave Treatments on the Storage Quality of Fresh-Cut Broccoli and Principle Components Analysis

为研究不同微波参数处理对鲜切西兰花贮藏品质的影响,以"冬至绿"西兰花为试材,经清洗、切分后,分别用不同功率(100 W,300 W,500 W,700 W)的微波处理不同时间(20 s,40 s,60s),保鲜膜包装后于(4±0.5)℃贮藏10 d,比较4种微波条件对鲜切西兰花品质的影响。结果表明:适宜的微波处理(A,B,C,D组)可有效钝化过氧化物酶活性,延缓维生素C(vitamin C,Vc)、叶绿素和水分含量的下降,使鲜切西兰花持有较高的总酚和总黄酮。以B组处理(300 W,40 s)对鲜切西兰花的保鲜效果最好,与主成分分析(principle components analysis,PCA)结果一致,经过处理后的西兰花于4℃下贮藏10 d后,Vc和叶绿素分别为62.76 mg/100 g、0.22 mg/g,显著优于CK。

The purpose of this research was to study the effects of microwave treatments on the storage quality of fresh-cut broccoli. The‘dongzhilv＇fresh-cut broccoli was treated by different power of microwave（100 W, 300 W,500 W, and 700 W） with different times of 20 s, 40 s, 60 s. They were packed by preservative film and stored at（4±0.5）℃ for 10 days. 4 kinds of microwave treatments were compared on the quality of fresh-cut broccoli during storage. The results showed that proper microwave treatments（group A to D） could passivate the activity of peroxidase enzyme, and delay the abatement of vitamin C（Vc）, chlorophyll and water content. It also could keep higher content of total phenolic and total flavonoids during storage. Group B（300 W, 40 s） of microwave treatment kept the best freshness retaining in this experiment after that brocoli could store at 4℃ for 10 days the same as results of PCA. The content of Vc and chlorophyll were 62.76 mg/100 g and 0.22 mg/g. Group B（300 W,40 s） was significantly better than blank group.