| 贮藏温度对青花菜品质的影响 |
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| 引用本文： | 李正国,高雪.贮藏温度对青花菜品质的影响[J].中国蔬菜,2000,1(4):4-0. |
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| 作者姓名： | 李正国 高雪 |
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| 作者单位： | 西南农业大学食品科学院; 400716; |
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| 摘 要： | 以青花菜为材料 ,研究了 0 .0 3mmPE膜包装条件下 ,不同贮藏温度对青花菜品质的影响。结果表明 ,16℃下青花菜极不耐贮 ,迅速衰老失绿转黄 ,失水萎蔫 ,品质劣变。采后第 3天 ,黄化率达 5.0 % ,失重 12 .2 % ,切口软腐 ,异味严重 ,基本丧失商品价值。冷藏 (0℃ ,5℃ )均能延缓衰老 ,提高耐贮性。 5℃下青花菜的商品贮藏期为 2 4d(天 ) ,0℃下青花菜贮期可达 30d(天 )。且 0℃对叶绿素、VC等品质指标的保持效果均优于 5℃ ,可较好地保持青花菜的商品品质
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| 关 键 词： | 青花菜 温度 贮藏 品质 |
| 收稿时间： | 1900-01-01; |
| 修稿时间： | 2000-01-17 |
The Effects of Storage Temperatures on the Qualities of Broccoli |
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| Li Zhengguo,Gao Xue.The Effects of Storage Temperatures on the Qualities of Broccoli[J].China Vegetables,2000,1(4):4-0. |
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| Authors: | Li Zhengguo Gao Xue |
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| Affiliation: | Food Science College; Southwest Agricultural University; Chongqing 400716 |
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| Abstract: | The effects of storage temperatures on the qualities of broccoli ( Brassica oleracea. var. italica P.) packaged with 0.03mm PE were studied. The results showed that the senescence of broccoli stored at 16℃ was very fast;the content of total soluble protein,total acids,vitamin C and chlorophyll decreased rapidly;on the 3rd day of storage,the yellowing rate was 5.0%,weight loss was 12.2% and the broccoli almost lost eating quality. However,the senescence of broccoli stored at 0℃ and 5℃ was delayed ... |
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| Keywords: | Broccoli Temperature Storage Quality |
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