微真空条件下复合保鲜剂对西兰花采后衰老的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.6 微真空条件下复合保鲜剂对西兰花采后衰老的影响 王丽娇，孙兴丽，岳本芳，李文香，王士奎，张圣杰 (青岛农业大学食品科学与工程学院，青岛市现代农业质量与安全工程重点实验室，山东青岛 266109) 摘要：为探讨微真空贮藏条件下不同浓度6-苄基腺嘌呤（6-BA ）和0.2%苯甲酸钠（SBN）复合保鲜剂对西兰花采后衰老的影响, 以西兰花为试材,贮藏于温度为3±0.5 ℃、真空压力为400~500 torr 的微真空贮藏条件下，通过对西兰花贮藏期间叶绿素、Vc 及丙二 醛含量（MDA ）与PPO、POD 活性的测定，探讨较佳的复合保鲜剂浓度。结果表明：3 种浓度的复合保鲜剂均可不同程度地抑制西 兰花叶绿素、Vc 的降解，减少膜脂过氧化产物MDA 的积累，降低PPO 、POD 活性，其中40 mg/L 6-BA+0.2% SBN 处理对调控西兰 花采后衰老的效果最佳。 关键词：微真空贮藏；西兰花；复合保鲜剂 文章篇号：1673-9078(2013)6-1243-1246 Effects of Compound Preservatives on Senescence of Postharvest Broccoli under Micro-vacuum Conditions WANG Li-jiao, SUN Xing-li, YUE Ben-fang, LI Wen-xiang, WANG Shi-kui, ZHANG Sheng-jie (College of Food Science and Engineering, Qingdao Agriculture University, Key Laboratory of Modern Agriculture Quality and Safety Engineering in Qingdao, Qingdao, 266109, China) Abstract: In order to explore the effects of compound preservatives of 6-BA and 0.2% SBN on senescence of postharvest broccoli in micro-vacuum conditions, freshly broccoli was stored at temp erature of 3±0.5 ℃ with pressure of 400~500 torr. The contents of chlorophyll, Vc and MDA and the activities of PPO and POD were determined to explore better composite preservative concentration. The results showed that three concentrations can inhibit the degradation of chlorophyll and Vc, reduce the accumulation of membrane lipid peroxidation product MDA, lower the activities of PPO and POD in varying degrees. 40 mg/L 6-BA and 0.2% SBN showed the best effect on inhibition of broccoli postharvest senescence. Key words: micro-vacuum storage; broccoli; compound preservatives - 西兰花又名青花菜、茎椰菜，属十字花科芸薹属 分解，减少OH 生