文章摘要
周倩,张锐,周鑫,魏宝东,程顺昌,纪淑娟.物流过程加冰处理对西兰花黄化的调控作用[J].包装工程,2021,42(11):18-25.
ZHOU Qian,ZHANG Rui,ZHOU Xin,WEI Bao-dong,CHENG Shun-chang,JI Shu-juan.Regulation Effect of Icing Treatment on Broccoli Yellowing in Logistics Process[J].Packaging Engineering,2021,42(11):18-25.
物流过程加冰处理对西兰花黄化的调控作用
Regulation Effect of Icing Treatment on Broccoli Yellowing in Logistics Process
投稿时间:2021-01-27  
DOI:10.19554/j.cnki.1001-3563.2021.11.003
中文关键词: 西兰花  采后贮藏  加冰处理  物流过程
英文关键词: broccoli  postharvest storage  icing treatment  logistics process
基金项目:“十三五”国家重点研发专项(2018YFD0401303-4)
作者单位
周倩 沈阳农业大学 食品学院沈阳 110866 
张锐 沈阳农业大学 食品学院沈阳 110866 
周鑫 沈阳农业大学 食品学院沈阳 110866 
魏宝东 沈阳农业大学 食品学院沈阳 110866 
程顺昌 沈阳农业大学 食品学院沈阳 110866 
纪淑娟 沈阳农业大学 食品学院沈阳 110866 
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中文摘要:
      目的 研究物流过程中西兰花黄化的调控方式,以期缓解采后西兰花发生黄化对其贮藏品质和商品价值的影响程度。方法 以新鲜采摘的西兰花为实验材料,对西兰花进行加冰处理5 h,分别对西兰花的外观品质、黄化指数、色调角、质量损失率、主要色素含量、抗坏血酸含量以及叶绿素降解关键酶活性进行定期测试。结果 在贮藏过程中西兰花由深绿变浅绿,逐渐黄化,加冰处理可以有效延缓西兰花的黄化速度和西兰花各叶绿素含量下降的趋势,抑制叶绿素降解关键酶的活性,同时加冰处理有效保持了西兰花中抗坏血酸含量。加冰处理有效缓解了西兰花采后贮藏品质的下降,并延长其贮藏货架期2~4 d,缓解了其集中上市的压力。结论 在物流过程中对西兰花进行加冰处理,可以有效延缓采后西兰花的黄化衰老进程,使西兰花保持较高的贮藏品质和商品价值。
英文摘要:
      The regulation method of broccoli yellowing in the logistics process is studied in order to alleviate the severe impact of the yellowing of broccoli on its storage quality and commodity value at the early picking stage. Fresh broccoli is used as the test material, and the broccoli is treated with ice for 5 h. The appearance quality, yellowing index, hue angle, weight loos rate, main pigment content, ascorbic acid content and chlorophyll degradation key enzyme activity of broccoli are measured regularly respectively. During storage, broccoli changed from dark green to light green and gradually yellowed. Icing treatment could delay the yellowing rate of broccoli and the decreasing trend of chlorophyll content in broccoli, and inhibit the activity of key enzymes in chlorophyll degradation. At the same time, the ice treatment group effectively maintained the ascorbic acid content in broccoli. Icing treatment can effectively alleviate the decline of postharvest storage quality of broccoli and prolong its storage shelf life 2~4 d, thus relieving the pressure of centralized marketing.
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