摘要
蕹菜(Ipomoea aquatica Forsk.)在(20±1)℃下贮藏,每天用光合量子通量密度为5μmol·(m^2·s)^(-1)的红光照射蕹菜24h,连续4d,研究光照对蕹菜贮藏效果的影响。结果表明:贮藏期内,光照处理的蕹菜叶片叶绿素和还原糖含量呈先上升后下降的趋势,而黑暗处理的则持续下降;光照和黑暗处理的维生素C含量随时间的延长而下降,游离氨基酸含量则不断上升;光照处理的感官指标高于同期黑暗处理,但游离氨基酸含量低于黑暗处理。贮藏结束时,光照和黑暗处理的蕹菜叶片叶绿素含量分别为入贮时的95.24％和48.10％,维生素C保存率分别为38.76％和11.47％。
Water spinach (Ipomoea aquatica Forsk. )was stored with 5 μmol · (m2 · s)-1 red light radiation for 4 days at (20±1)℃. Results showed that the contents of chlorophyll and reducing sugar in water spinach foliage under red light increased at the beginning and then decreased at the end of storage period. while continuous decrease of the contents was found in the leaves under dark condition. Ascorbic acid of leaves with or without red light decreased over time, but the free ammonia acid content increased continuously. Sensory quality of water spinach with red light was better than that under dark condition. At the end of storage, chlorophyll contents of leaves under red light and dark condition were 95. 24% and 48.10% as much as that at the beginning, and retention rates of ascorbic acid were 38. 76% and 11.47%, respectively.
出处
《扬州大学学报（农业与生命科学版）》
CAS
CSCD
2003年第3期68-71,共4页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
国家"十五"重大科技攻关项目(2001A501A10)
关键词
蕹菜
光照处理
贮藏
品质
water spinach
light treatment
storage
quality
