切段对韭菜贮藏品质及抗氧化活性的影响

为了明确家庭存贮条件下鲜切韭菜段的营养性和食用期,本文研究了切段对韭菜贮藏品质和抗氧化活性的影响.将新鲜791韭菜切割成3～4 cm小段后置于温度28 ±1℃,相对湿度50％±5％环境下(模拟家庭贮藏条件)贮藏4 d.结果表明:切段导致了韭菜辛香味即刻增强,随后辛香味逐渐变淡,整个贮藏期韭菜段和完整韭菜风味雷达图的外型...

Effect of Cutting Segment on Quality and Antioxidant Activity of Chinese Chives(Allium tuberosum Rottler.ex Spreng.)

In order to clarify the nutritional and edible period of fresh-cut chives under home storage conditions,the effect of cutting segment on the storage quality and antioxidant activity of chives were studied in this paper.The fresh 791 chives were cut into 3~4 cm segments,and then stored at a temperature of 28±1℃with relative humidity of 50%±5%(simulating household storage conditions)for 4 days.The results showed that the cutting section resulted in an immediate increase in the spicy scent of the chives,then the spicy scent gradually faded.The appearance and outline of the flavor radar chart of the segments and the complete chives were similar,but the areas were different during the whole storage period.The sensory quality scores of segments stored at room temperature was less than 5 points on the 3rd day,the main nutrients vitamin C(V C)were seriously lost,the chlorophyll content dropped significantly.The contents of total phenols and flavonoids were increased within 3 days of storage.Meanwhile,the activities of antioxidant enzymes including peroxidase(POD),catalase(CAT)and ascorbate peroxidase(APX)were enhanced,it was recommended that the optimal period for eating would be 0~1 d.and the shelf life would be 0~2 d under the home storage environment.