Causes of Decay of Fresh-cut Celery

A decay of fresh-cut celery (Apium graveolens) segments stored at < 5°C in sealed film bags began with a water soaking of the cut surfaces. Slimy moisture accumulated inside the bags. The segments water soaked completely, softened, discolored and sometimes disintegrated. Total aerobic bacterial populations isolated from decayed segments ranged from log₁₀ 7.0–7.7 CFU/g tissue weight. The predominant bacteria, identified by fatty acid analysis as Pseudomonas fluorescens and P. marginalis, caused water soaking, soft rot, and discoloration in freshly inoculated celery tissues stored at 5 or 25°C. Leuconostoc mesenteroides was also isolated and may have been responsible for slime production.     

30%苄氨基嘌呤悬浮剂对芹菜生长和品质的影响

田间条件下研究了不同浓度苄氨基嘌呤悬浮剂对芹菜生长和品质的影响。结果表明,剂量浓度在60~120 mg/kg范围内均可提高芹菜的株高和产量,120 mg/kg剂量浓度处理对亩产量和株高的提高幅度达到了显著水平(P<0.05);药剂对芹菜安全性和品质分析结果表明,试验药剂30%苄氨基嘌呤悬浮剂各剂量浓度对芹菜均没有明显药害,对芹菜的干物质重量、维生素(Vc)和可溶性固形物含量均无显著影响。     

超临界CO_2萃取芹菜籽油研究

用超临界ＣＯ２萃取技术对广东白芹菜籽进行了萃取研究。结果表明，萃取压力低于１５ＭＰａ时，较重的油树脂等成分难以被萃取出来；萃取温度为３０８Ｋ时对萃取最有利；解析温度对萃取效率影响较小；ＣＯ２流量对萃取效率的影响比床层高度引起的扩散阻力的影响大得多。超临界ＣＯ２萃取所得芹菜籽油品质优越，且其中的药用有效成分（３－正丁基－４，５－二氢苯并呋喃酮）含量比水汽法所得芹菜籽油的高五倍多。     

Effects of light exposure on chlorophyll,sugars and vitamin C content of fresh‐cut celery (Apium graveolens var. dulce) petioles

Effects of light exposure (24 μmol m^?2 s^?1) on fresh‐cut celery nutritional quality were evaluated during 8‐day storage at 7 °C using darkness as control. Light exposure preserved 47% chlorophyll a and 48% chlorophyll b contents more than darkness at the end of storage. Sucrose, reducing sugar and glucose contents in light‐stored petioles were 17%, 25% and 67% higher than those in dark‐stored petioles after 8‐day storage, respectively, thus resulting in higher total soluble solids content in light condition. Moreover, l ‐ascorbic acid content increased at 2‐day storage in light condition and was 46% more than in darkness at the end of storage. The fresh weight loss significantly increased in all petioles, and this increase was markedly accelerated by light exposure with a maximum of 1.43% at the end of storage. Dry matter content was induced more by light exposure than by darkness at 2‐day storage.     

马家沟芹菜加工下脚料蛋白营养价值的化学评价

在对马家沟芹菜加工下脚料的蛋白含量及其氨基酸组成进行分析的基础上,应用氨基酸评分法,对其营养价值进行全面评价和比较.结果表明:马家沟芹菜加工下脚料蛋白的必需氨基酸含量很丰富,第一限制性氨基酸为色氨酸;各种人体必需氨基酸与FAO/WHO提出的理想蛋白质模式进行比较,马家沟芹菜加工下脚料蛋白的IEAA为95.88,从氨基酸...     

芹菜叶中叶绿素超声提取工艺的优化

为提高芹菜汁加工副产物中叶绿素的利用价值,以冻干芹菜叶为原料,在通过单因素试验优化冻干芹菜叶中叶绿素提取溶剂、料液比及超声辅助提取时间、温度对叶绿素提取效果影响的基础上,采用响应面设计进一步对超声辅助提取冻干芹菜叶中叶绿素的工艺参数进行优化,并与常规溶剂提取进行了比较。     

氯化钙处理对鲜切芹菜生理与品质的影响

目的研究不同浓度的氯化钙处理对室温下贮藏的鲜切芹菜生理品质的影响。方法分别采用化学滴定法、紫外分光光度法、称重法分析测定了鲜切芹菜可滴定酸、可溶性蛋白、还原糖、总糖、Vc、失重率等多项生理生化指标。结果芹菜经切割后在室温贮藏期间,可滴定酸、可溶性蛋白、还原糖、总糖、Vc含量呈现前期上升后期下降的趋势,失重率随贮藏期的延长逐渐上升;较低浓度氯化钙处理的可滴定酸、还原糖、总糖、Vc含量明显地高于对照和其他处理组,可溶性蛋白含量、失重率却低于对照组。结论氯化钙处理有效地保持了鲜切芹菜良好的生理品质,是一种简单、安全、有效的果蔬保鲜方法。     

大蒜、胡萝卜、芹菜复合保健饮料的研制

对大蒜、胡萝卜、芹菜复合保健饮料的生产工艺作了研究。结果表明,将45%复合蔬菜汁加入食盐、柠檬酸进行调配,制成的保健饮料口感、色泽、营养俱佳。     

芹菜大豆酸奶的研制

以芹菜和大豆为原料，在豆乳中加入芹菜汁．再以保加利亚乳杆菌和嗜热链球菌为发酵剂进行乳酸发酵．用正交试验得出最佳配料组合。结果表明芹菜汁添加量为8％，保加利亚乳杆菌和嗜热链球菌(1：1)添加量为4％，白砂糖添加量为7％．稳定剂用量为0．30％，在43℃条件下发酵4～5h，可制得风味、口感俱佳的芹菜酸豆奶。