减压处理对菜花贮期生理效应的影响.pdfVIP

302 2011, Vol. 32, No. 02 食品科学 ※包装贮运 1 1 2 2 1 1 刁小琴 ，关海宁 ，张润光 ，张有林 ，郭 丽 ，马松艳 (1.绥化学院生物与食品工程系，黑龙江 绥化 152061 ；2. 陕西师范大学食品工程与营养科学学院，陕西 西安 710062) 研究不同强度减压处理对菜花贮期生理效应的影响。菜花在(1.0 ±0.5) ℃条件下贮藏40d ，每隔24h 采用 不同压力处理并维持此压力。结果表明：处理压力为 60.7kPa 时呼吸强度比对照降低43% ，PPO 和 POD 活性分别 比对照降低了28.8% 和 32.7% ，而VC 含量比对照高 55.6%，褐变指数仅为0.21 。适宜的压力处理能延缓菜花组织 褐变和衰老，较好地保持其贮藏品质，具有良好的保鲜效果。 菜花；减压；贮藏；生理效应 Effect of Hypobaric Treatment on Physiological Properties of Cauliflower during Storage 1 1 2 2 1 1 DIAO Xiao-qin ，GUAN Hai-ning ，ZHANG Run-guang ，ZHANG You-lin ，GUO Li ，MA Song-yan (1. Department of Biology and Food Engineering, Suihua University, Suihua 152061, China； 2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi ’an 710062, China) Abstract ：Cauliflower was stored under different levels of pressure (20.3, 40.5, 60.7, 80.1 kPa and 101.3 kPa) at (1.0 ± 0.5) ℃, and the effect of hypobaric treatment on physiological properties of cauliflower during storage was studied. Compared with the control (101.3 kPa), hypobaric treatment at 60.7 kPa decreased respiration rate by 43%, polyphenol oxidase (PPO) activity by 28.8% and peroxide dismutase (POD) activity by 32.7% and increased vitamin C content by 55.6%, and the browning index of treated cauliflower was only 0.21 after 40 days of storage. Therefore, appropriate pressure treatment can delay the browning and senescence of cauliflower tissue with good fresh-keeping effect. Key words ：cauliflower ；hypobaric treatment ；storage ；physiological properties 中图分类号：TS255.3 ；S635.3 文献标识码：A 文章编号：1002-6630(2011)02-0302-03 菜花又名花椰菜、花菜，属十字花科芸苔