| 真空预冷对芥蓝采后常温货架期品质的影响 |
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| 引用本文： | 吴亚, 李露露, 龙桂英, 邝健飞, 陆旺金, 刘锐波, 欧阳建忠, 陈建业. 真空预冷对芥蓝采后常温货架期品质的影响[J]. 食品工业科技, 2016, (16): 335-339. DOI: 10.13386/j.issn1002-0306.2016.16.059 |
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| 作者姓名： | 吴亚 李露露 龙桂英 邝健飞 陆旺金 刘锐波 欧阳建忠 陈建业 |
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| 作者单位： | 1.广东省果蔬保鲜重点实验室,华南农业大学园艺学院;2.广州市从化华隆果菜保鲜公司 |
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| 摘 要： | 以芥蓝(Brassica capitata)为实验材料,研究了采后真空预冷处理对芥蓝冷链物流运输后在常温货架期(25℃)品质的影响。通过测定相关指标,结果表明:采后真空预冷显著地降低了芥蓝在常温货架期间的失重率、黄化指数和相对电导率,延缓了叶片的叶绿素荧光参数(Fv/Fm)、可溶性固形物(TSS)、蛋白及V_C等含量的下降;至常温货架期第3 d,经过预冷的芥蓝,其失重率、黄化指数和相对电导率分别为未预冷的77%、73%和51%,而Fv/Fm、蛋白及V_C含量分别为未预冷的5.5、6.5和1.4倍。说明预冷能够较好地维持芥蓝在常温货架期间的品质。
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| 关 键 词： | 芥蓝 真空预冷 常温货架期 品质 |
| 收稿时间： | 2015-12-29 |
The effect of vacuum pre-cooling on postharvest quality of Chinese kale during shelf-life storage of room temperature |
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| WU Ya, LI Lu-lu, LONG Gui-ying, KUANG Jian-fei, LU Wang-jin, LIU Rui-bo, OUYANG Jian-zhong, CHEN Jian-ye. The effect of vacuum pre-cooling on postharvest quality of Chinese kale during shelf-life storage of room temperature[J]. Science and Technology of Food Industry, 2016, (16): 335-339. DOI: 10.13386/j.issn1002-0306.2016.16.059 |
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| Authors: | WU Ya LI Lu-lu LONG Gui-ying KUANG Jian-fei LU Wang-jin LIU Rui-bo OUYANG Jian-zhong CHEN Jian-ye |
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| Affiliation: | 1.Guangdong Key Laboratory for Postharvest Science,College of Horticulture,South China Agricultural University;2.Guangzhou Conghua Hualong Fruit & Vegetable Freshness Co.,Ltd. |
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| Abstract: | In this study,using kale as materials,the effect of pre- cooling on kale postharvest quality during shelf- life storage room temperature was investigated.The results showed that during shelf- life storage of room temperature,the weight loss percent,yellowing index and relative electrical conductivity of kale were obviously reduced by vacuum pre- cooling treatment,while the decrease in Fv / Fm value,contents of TSS,protein and VCwere delayed.At the third day of storage,the weight loss percent,yellowing index and relative electrical conductivity of pre- cooled kale was 77%,73% and 51%,while Fv / Fm value,contents of protein and VCwas 5.5,6.5 and 1.4 fold of that of non- pre- cooling kale,respectively.These results indicated that pre- cooling treatment had an important role in maintaining the quality of kale during shelf- life storage of room temperature. |
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| Keywords: | Chinese kale vacuum pre-cooling shelf-life of room temperature quality |
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