Forced air pre-cooling effect on broccoli storage quality and reactive oxygen species metabolism
To investigate the suitable forced air pre-cooling conditions for broccoli and the effect of forced air pre-cooling on the stor-age quality of broccoli,this study used alpine broccoli as the research material and chose to precool the broccoli with different air speeds and different wind temperatures.Results showed that the use of a high air speed of 7.4 m/s and a low air temperature of 0 ℃ precooling could reduce the precooling time and save electricity.It also reduced cell membrane damage,increased the activity of superoxide dis-mutase,ascorbate peroxidase,and peroxidase,improved the ability of broccoli to decompose reactive oxygen species,and maintained the quality of broccoli during storage.This study provides a feasible precooling treatment for the preservation of alpine broccoli,which can provide a theoretical basis for the logistical preservation of alpine vegetables in the industry and a research basis for exploring the biological mechanism of the effect of forced air pre-cooling on the storage quality of broccoli.
broccoliforced air pre-coolingpostharveststorage qualityantioxidant capacity
国家科技期刊平台
NSTL
万方数据
维普
