摘要
目的:解决西兰花采后黄化变色和品质保鲜问题.方法:采用不同质量浓度(0,0.2,0.5,1.0,1.5,2.0 mg/L)的二氧化氯(ClO2)气体于23 ℃下对西兰花进行熏蒸处理,测定采后西兰花贮藏0,2,4,6,8 d时的感官、颜色、黄化级别以及生理生化指标和相关褐变酶的活性.结果:与对照组相比,不同质量浓度ClO2均可抑制西兰花的质量损失率、黄化褐变和花蕾的腐败变质;0.5,1.0 mg/L的ClO2对西兰花的叶绿素含量和色差值a*、b*的维持以及PPO、POD酶活性的抑制作用更为显著;其中0.5 mg/L的ClO2对西兰花花蕾色差值的保持效果最佳,且贮存第8天时黄化级别仍为Ⅱ级,同时有效维持了维生素C含量,延缓了花蕾的黄化褐变.结论:采用ClO2气体对西兰花进行熏蒸处理需控制其浓度以获得维持采后西兰花花球鲜绿和延长货架寿命的最佳效果.
Abstract
Objective:This study aimed to solve the problems of yellowing,discoloration and quality preservation of broccoli after harvesting.Methods:Broccoli was fumigated with chlorine dioxide gas at different mass concentrations(0,0.2,0.5,1.0,1.5,2.0 mg/L)at 23 ℃,and the sensory,color,yelination grade,physiological and biochemical indexes and related browning enzyme activities of broccoli were determined after 0,2,4,6,8 days of storage.Results:Compared with the control group,different mass concentrations of ClO2 could inhibit the mass loss rate,yellowing browning and spoilage of flower buds of broccoli.ClO2 at 0.5 and 1.0 mg/L had a more significant effect on the maintenance of chlorophyll content,color difference a*and b*,and the inhibition of PPO and POD enzyme activities in broccoli.Among them,0.5 mg/L ClO2 had the best effect on maintaining the color difference value of broccoli flower buds,and the yelination grade was still grade Ⅱ on the 8th day of storage.Simultaneously,it effectively maintained the vitamin C content and delayed the yelination and Browning of flower buds.Conclusion:It is necessary to control the concentration of ClO2 gas in the fumigation treatment of broccoli to obtain the best effect of maintaining the fresh green of broccoli bulbs and extending the shelf life.
维普
万方数据