| 曹亚楠,王 伟,刘亚平,狄建兵,王 愈,张立新.外源硒真空渗透处理对鲜切西兰花贮藏品质的影响[J].保鲜与加工,2025,25(5):32~40 |
| 外源硒真空渗透处理对鲜切西兰花贮藏品质的影响 |
| Effect of Exogenous Selenium Combined with Vacuum Infiltration Treatment on Storage Quality of Fresh-Cut Broccoli |
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| DOI： |
| 中文关键词: 鲜切西兰花 外源硒 真空渗透 贮藏品质 |
| 英文关键词:fresh-cut broccoli exogenous selenium vacuum infiltration storage quality |
| 基金项目:山西省重点研发计划（农业领域）资助项目（202102140601017） |
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| 中文摘要: |
| 西兰花采后生理代谢旺盛，常温下易出现开花、失绿和失水现象，1~2 d便失去商品价值。为 降低鲜切西兰花贮藏期间的营养损失，提高其贮藏品质，以鲜切西兰花为试材，采用2 mg/L亚硒酸钠 溶液进行渗透处理（0.06 MPa，10 min）后于25 ℃条件下恒温贮藏，通过对鲜切西兰花花蕾色泽、失重 率、褐变指数、呼吸强度、抗坏血酸含量、可溶性糖含量、质地、超氧化物歧化酶（SOD）活性及过氧化物 酶（POD）活性的分析，探讨外源硒真空渗透处理对鲜切西兰花贮藏品质的影响。结果表明：硒真空渗 透处理可显著降低贮藏过程中鲜切西兰花花蕾b* 值，有效减轻黄化程度，抑制水分损失，使鲜切西兰 花保持较好的弹性和咀嚼性，延缓硬度的下降，维持鲜切西兰花的质地。同时，该处理能够有效调控 鲜切西兰花PPO活性，延缓褐变进程，减缓SOD活性的下降，保持抗坏血酸含量和可溶性糖含量的稳 定。此外，硒真空渗透处理在贮藏初期对鲜切西兰花呼吸强度具有显著的抑制作用。因此，采用硒结 合真空渗透处理可以有效维持鲜切西兰花的贮藏品质，为鲜切西兰花的贮藏提供了新的思路和方法。 |
| 英文摘要: |
| Postharvest broccoli has a strong physiological metabolism, it is prone to flowering, greening, and water loss in
storage at room temperature, resulting in a loss of commodity value within 1 to 2 days. In order to reduce the nutritional
loss and improve the storage quality of fresh-cut broccoli during storage, fresh-cut broccoli was infiltrated with 2 mg/L of
sodium selenite solution via vacuum (0.06 MPa, 10 min) and stored at a constant temperature of 25 ℃. The effects of
exogenous selenium combined with infiltration vacuum treatment on the storage quality of fresh-cut broccoli were
investigated by analyzing the color of the broccoli buds, weight loss rate, browning index, respiratory intensity, ascor?
bate acid content, soluble sugar content, texture, superoxide dismutase (SOD), and peroxidase (POD) activities. The
results indicated that selenium combined with vacuum infiltration treatment significantly reduced the b*
value of freshcut
broccoli buds during storage, effectively mitigating yellowing, suppressing water loss, and maintaining better elas?
ticity and chewiness, thereby delaying the decline in hardness and preserving the texture of fresh-cut broccoli. Additionally, this treatment effectively regulated the activity of POD, delaying the browning process, slowing the decline of
SOD activity, and stabilizing the contents of ascorbic acid and soluble sugars of fresh-cut broccoli. Moreover, selenium
combined with vacuum infiltration treatment also significantly inhibited the respiratory intensity of fresh-cut broccoli
at the initial stage of storage. Therefore, the treatment of selenium infiltration combined vacuum can emerge as an
effective approach for preserving the storage quality of fresh-cut broccoli, and the treatment may be considered a new
idea and method for fresh-cut broccoli storage. |
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