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。

Effects of calcium chloride treatment on the physiologic quality of fresh-cut celery

Objective To investigate the effects of different concentrations of calcium chloride treatment on the physiological quality of fresh-cut celery during room temperature storage. Methods The method of chemical titration, ultraviolet spectrophotometry, and weighing were respectively used to determine some indexes of physiological and biochemical characteristics such as titratable acid, soluble protein, reducing sugar, total sugar, Vc and weight-loss ratio in fresh-cut celery. Results The content of titratable acid, soluble protein, reducing sugar, total sugar and Vc of celery after cutting were increased during earlier storage and decreased during the later storage, the ratio of weight-loss increased gradually with the storage, and the content of titratable acid, reducing sugar, total sugar and Vc of celery by the lower concentration of calcium chloride treated were significantly higher than those of the control and other treatments, the content of soluble protein and the rate of weight loss were lower than of the control. Conclusion Calcium chloride treatment was a simple, safe and effective method for fruits and vegetables fresh-keeping, and could maintain effectively physiological quality of fresh-cut celery.