| 李玉珍,朱艳华,张 鹏,张 鹤,李春媛,李江阔.不同保鲜剂喷雾处理对冰箱贮藏期间西兰花保鲜效果的影响[J].保鲜与加工,2017,17(3):5~10 |
| 不同保鲜剂喷雾处理对冰箱贮藏期间西兰花保鲜效果的影响 |
| Effects of Spray Treatment of Different Preservatives on Preservation of Broccoli during Refrigerator Storage |
| |
| DOI： |
| 中文关键词: 丙酸钙 纳他霉素 西兰花 保鲜 冰箱 |
| 英文关键词:calcium propionate natamycin broccoli preservation refrigerator |
| 基金项目:“十二五”国家科技支撑计划项目（2015BAD16B0903） |
|
| 摘要点击次数: 901 |
| 全文下载次数: 312 |
| 中文摘要: |
| 以西兰花为试材，在冰箱贮藏条件下（温度（5±1）℃、相对湿度76%±10%），通过测定失重率、VC含量、多酚氧化酶（PPO）、过氧化氢酶（CAT）、脂氧合酶（LOX）活性等指标，研究丙酸钙和纳他霉素喷雾处理对西兰花品质和相关酶活性的影响。结果表明，与对照相比，3.0 g/L丙酸钙和1.2 g/L纳他霉素喷雾处理均能有效保持冰箱贮藏期间西兰花的感官品质、硬度、VC含量和CAT活性，并且减少失重，抑制PPO活性和LOX活性的升高，其中丙酸钙喷雾处理的保鲜效果优于纳他霉素。 |
| 英文摘要: |
| The effects of calcium propionate and natamycin spray treatments on the quality and relative enzyme activities of broccoli were studied by measuring weight loss rate, VC content, PPO, CAT and LOX activities under the storage condition in refrigerator (temperature（5±1）℃, humidity 76%±10%). The results showed that, compared with the control, both 3.0 g/L calcium propionate and 1.2 g/L natamycin preservatives could effectively maintain the sensory quality, hardness, VC content and CAT activity of broccoli during storage, and inhibited the increase of weight loss rate, PPO and LOX activities, and it was found that the calcium propionate was better than natamycin in preservation effect. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
