摘要
以菠菜为试材,通过对其贮藏期间感官品质及各项生理指标的测定,探究不同保鲜袋对采后菠菜的保鲜效果。结果表明:在(20±1)℃下,与保鲜袋1包装组相比,保鲜袋2包装组的菠菜在贮藏期内可以较好的维持感官品质;减缓水分散失;控制丙二醛(malondialdehyde,MDA)含量的上升速度,减少细胞膜的受损程度;同时,还可抑制叶绿素的分解及维生素C含量的下降,使过氧化物酶(peroxidase,POD)、过氧化氢酶(catalase,CAT)及抗坏血酸过氧化物酶(ascorbate peroxidase,APX)的活性维持在较高水平,对菠菜起到较好的贮藏保鲜效果。
The effect of different preservative bags on sensory quality and physiological indexes changes duringthe storage of spinach at （20 ±1）℃ was studied. The results showed that compared with the treatment ofpreservation bag1, fresh bag 2 effectively maintained the sensory quality of spinach, decreased the weight loss,delayed increase of malondialdehyde （MDA）content;meanwhile,inhibited the decomposition of chlorophylland the decline of vitamin C content,retained the activities of peroxidase （POD）,catalase （CAT）andascorbate peroxidase （APX） . Physical active preservative film resulted an effective method to prolonged thestorage period of spinach.
作者
史君彦
徐冬颖
郑秋丽
左进华
高丽朴
王清
SHI Jun-yan;XU Dong-ying;ZHENG Qiu-li;ZUO Jin-hua;GAO Li-pu;WANG Qing(Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of theVegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and VegetableStorage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（NorthChina）, Ministry of Agricultur;Key Laboratory of Urban Agriculture（North）, Ministry of Agriculture Beijing 100097 Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第11期175-179,共5页
Food Research and Development
基金
国家重点研发计划项目(2016YFD0400901)
国家大宗蔬菜产业技术体系项目(CARS-23-E-02)
国家科技支撑计划课题2015BAD16B01)
关键词
菠菜
聚乙烯保鲜袋
感官评价
抗氧化酶
贮藏保鲜
spinach
polyethylene storage bag
sensory evaluation
antioxidant enzymes
storage and preser-vation
