山豆根、肉豆蔻提取液对西兰花保鲜效果的影响

分别配制料液比为1∶10(m∶V)的山豆根、肉豆蔻及其复合提取液,对西兰花浸泡处理15min,以蒸馏水为对照,自然风晾干,在温度为3±1℃条件下贮藏,研究3种不同提取液处理对西兰花生理生化变化的影响。结果表明:与对照组相比,3种保鲜处理均可在不同程度上延缓西兰花感官品质的下降,抑制西兰花呼吸强度和质量损失率,减缓可溶性蛋白质、可滴定酸、Vc及叶绿素含量的降解,改善细胞膜渗透率,减少丙二醛的积累。其中料液比为1∶10的山豆根提取液保鲜效果最佳,各项指标均显著优于对照(P<0.05)。

Effects of Radix Sophorae Subprostratae,Myristica Fragrans and Its Complex Extract on the Fresh-keeping of Broccoli

The extract of radix sophorae subprostratae,myristica fragrans and its complex extract were prepared.The material liquid ratio is 1∶ 10(m∶ V).Broccoli were dipped in these extracts for 15 min,and with the distilled water as a control.Dry in the air.Then these samples were stored at(3±1)℃.The effects of different treatments on the physiological and biochemical changes of broccoli were investigated.The results showed that any chinese medicinal herb extracts could improve the sensory quality,inhibit the respiratory intensity and weight loss,delay the decline of soluble protein,titratable acidity,vitamin C and chlorophyll contents,improve the cell membrane permeability,decrease the content of the MDA.The effect of the material liquid ratio of 1∶ 10 radix sophorae subprostratae extract was the best and it could significantly(P<0.05)improve the fresh-keeping effects of broccoli compared with the control experiment.