冰水预冷及贮藏温度对水芹贮藏品质的影响-食品科学.PDF

※包装贮运 食品科学 2013, Vol.34, No.24 279 冰水预冷及贮藏温度对水芹贮藏品质的影响 庄 言，张 婷，韩永斌，顾振新* (南京农业大学食品科技学院，江苏 南京 210095) 摘  要：新鲜水芹经整理、冰水预冷处理后，分别在低温(4 ±1) ℃和常温(22 ±2) ℃条件下套袋贮藏，研究冰水预冷 和贮藏温度对水芹的生理生化及贮藏品质变化的影响。结果表明：低温贮藏降低了水芹质量损失率和呼吸速率，抑 制了木质素、总酚及丙二醛的积累，延缓了叶绿素、抗坏血酸的降解及褐变的速度。在冰水预冷基础上进行低温贮 藏，可以更好地延缓水芹的衰老，保持水芹的品质，延长其贮藏期。 ： 关键词 水芹；冰水预冷；贮藏温度；生理生化 Effects of Ice Water Precooling and Storage Temperature on Physiological and Biochemical Characteristics of Oenanthe javanica * ZHUANG Yan ，ZHANG Ting，HAN Yong-bin ，GU Zhen-xin (College of Food Science and Technology, Nanj ing Agricultural University, Nanj ing 210095, China) Abstract ：The selected fresh Oenanthe javanica was packed or pretreated with ice water, and then stored at (4 ± 1) ℃ and (22 ± 2) ℃, respectively. The effects of storage temperature and precooling on its quality as well as physiological and biochemical characteristics were investigated. Results showed that storage at (4 ± 1) ℃ decreased its water loss and respiratory rate, inhibited the accumulation of lignin, total phenolic and malondialdehyde, slowed down the degradation of chlorophyll and ascorbic acid, and the rate of browning. Storage at (4 ± 1) ℃in combination with the pretreatment with ice water could postpone the senescence of O. javanica, maintain its quality and prolong its shelf life. Key words ：Oenanthe javanica；ice water precooling ；storage temperature ；physio-biochemical characteristics 中图分类号：TS255.3 文献标志码：A 文章编号：1002-6630(2013)24-0279-06 doi:10.7506/spkx1002-6630-201324058 水芹(Oenanthe javanica D.C.)为伞形花科芹菜属二年 冰水预冷及贮藏温度对水芹贮藏期品质变化的影响鲜见 生蔬菜，富含抗坏血酸、维生素、膳食纤维、钙磷铁等 报道。本实验研究南京六合地区生产