| 6-BA和热处理对食荚豌豆贮藏品质的影响 |
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| 引用本文： | 汪峰,郑永华. 6-BA和热处理对食荚豌豆贮藏品质的影响[J]. 食品科学, 2004, 25(11): 314-317 |
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| 作者姓名： | 汪峰 郑永华 |
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| 作者单位： | 南京财经大学食品科学与工程学院，南京农业大学食品科技学院 |
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| 摘 要： | 6-BA和热处理是绿色无污染的果蔬保鲜技术。对食荚豌豆采用15ml/L 6-BA溶液或40℃热水处理后,置于1℃环境中贮存,不仅可降低食荚豌豆呼吸强度、豆荚腐烂的发生,同时还可抑制POD、PPO活性与MDA生成、豆荚粗纤维含量增长,从而起到延缓豆荚衰老和品质下降的作用。6-BA处理能保持较高的VC、叶绿素和水分含量,保鲜效果优于热处理。
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| 关 键 词： | 6-BA 热处理 食荚豌豆 贮藏品质 |
| 文章编号： | 1002-6630(2004)11-0314-04 |
Effects of 6-BA and Heat Treatments on Storage Quality of Edible Podded Pea |
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| WANG Feng,ZHENG Yong-hua. Effects of 6-BA and Heat Treatments on Storage Quality of Edible Podded Pea[J]. Food Science, 2004, 25(11): 314-317 |
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| Authors: | WANG Feng ZHENG Yong-hua |
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| Affiliation: | 1.College of Food Science and Engineering, Nanjing University of Finance and Economics;2.College of Food Science and Technology, Nanjing Agricultural University |
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| Abstract: | BA treatment and heat treatment have been recognized as green techniques for fresh fruits and vegetables. The ediblepodded peas were treated with 6-BA (15ml/L) or water at 40℃ for 20min before storage at 1±1℃ for 6 weeks. Both treatmentsresulted in less decay incidence, inhibited repiratory rate, POD and PPO activities, and lower levels of MDA contents, delaying thedegradation of chlorophyll, VC and water contents and the increase of crud fiber contents, thereby delaying the senescenceprocess and quality degrading. Treatments with 6-BA was found to be effective in maintaining higher levels of chlorophyll, VC andwater contents in pods. The preservation effect of 6-BA treatment was better than heat treatment. |
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| Keywords: | BA heat treatment edible podded pea storage quality |
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