| 减压处理对菜花贮期生理效应的影响 |
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| 引用本文： | 刁小琴,关海宁,张润光,张有林,郭丽,马松艳.减压处理对菜花贮期生理效应的影响[J].食品科学,2011,32(2):302-304. |
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| 作者姓名： | 刁小琴 关海宁 张润光 张有林 郭丽 马松艳 |
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| 作者单位： | 1.绥化学院生物与食品工程系，黑龙江 绥化152061；2.陕西师范大学食品工程与营养科学学院，陕西 西安710062 |
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| 基金项目： | 绥化学院杰出青年基金项目(SJ10016);绥化学院科研创新团队资助项目(CX2008002) |
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| 摘 要： | 研究不同强度减压处理对菜花贮期生理效应的影响。菜花在(1.0 ± 0.5)℃条件下贮藏40d，每隔24h 采用不同压力处理并维持此压力。结果表明：处理压力为60.7kPa 时呼吸强度比对照降低43%，PPO 和POD 活性分别比对照降低了28.8% 和32.7%，而VC 含量比对照高55.6%，褐变指数仅为0.21。适宜的压力处理能延缓菜花组织褐变和衰老，较好地保持其贮藏品质，具有良好的保鲜效果。
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| 关 键 词： | 菜花 减压 贮藏 生理效应 |
| 收稿时间： | 2010-05-17 |
Effect of Hypobaric Treatment on Physiological Properties of Cauliflower during Storage |
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| DIAO Xiao-qin,GUAN Hai-ning,ZHANG Run-guang,ZHANG You-lin,GUO Li,MA Song-yan.Effect of Hypobaric Treatment on Physiological Properties of Cauliflower during Storage[J].Food Science,2011,32(2):302-304. |
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| Authors: | DIAO Xiao-qin GUAN Hai-ning ZHANG Run-guang ZHANG You-lin GUO Li MA Song-yan |
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| Affiliation: | 1. Department of Biology and Food Engineering, Suihua University, Suihua152061, China；
2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an710062, China |
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| Abstract: | Cauliflower was stored under different levels of pressure (20.3, 40.5, 60.7, 80.1 kPa and 101.3 kPa) at (1.0 ± 0.5) ℃, and the effect of hypobaric treatment on physiological properties of cauliflower during storage was studied. Compared with the control (101.3 kPa), hypobaric treatment at 60.7 kPa decreased respiration rate by 43%, polyphenol oxidase (PPO) activity by 28.8% and peroxide dismutase (POD) activity by 32.7% and increased vitamin C content by 55.6%, and the browning index of treated cauliflower was only 0.21 after 40 days of storage. Therefore, appropriate pressure treatment can delay the browning and senescence of cauliflower tissue with good fresh-keeping effect. |
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| Keywords: | cauliflower hypobaric treatment storage physiological properties |
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