摘要
以嫩茎花椰菜为原料,研究了冷藏和限制性气调条件对贮藏中维生素C、叶绿素a、叶绿素b、好果率和硬度的影响。结果表明,在2℃,气体成分为O2 3%,CO2 2%,N2 95%,贮藏28d后好果率在84%左右。温度对贮藏的影响大于气调的作用,延长贮藏期的关键是抑制花蕾开放和黄化。
Cold and controlled atmosphere (CA) storage for vitamin C, chlorophyll a, chlorophyll b and firmness were studiedfor broccoli. The optimum storage conditions were: 2℃ and CA with O2 3%, CO2 2% and N2 95%. The broccoli could be keptfresh over 28d and the ratio of sound ones about 84%. The storage temperature effect was tested outweigh the CA conditions.The key to extend the storage of broccoli was to inhibit the bud efflorescing and yellowing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第5期177-179,共3页
Food Science
基金
上海市科技攻关项目(013112122)
