硒处理对小白菜采后贮藏品质的影响

Effect of Se- treatment on the postharvest storage quality of Chinese white cabbage

摘要: 为探究亚硒酸钠对采后小白菜贮藏品质的影响,将小白菜浸泡于浓度为2 mg/kg的亚硒酸钠溶液中15 min,然后采用气调包装形式在室温(25±3)℃条件下贮藏。通过测定贮藏期间小白菜的感官品质、失重率、抗坏血酸含量、呼吸强度、类黄酮等来体现硒处理的保鲜效果。结果表明:2 mg/kg亚硒酸钠溶液浸泡处理结合气调包装贮藏能够显著保持小白菜的感官品质,降低其损耗率、失重率及呼吸强度,同时保持较高的抗坏血酸、可溶性固形物及类黄酮含量。

Abstract: The effects of Se- treatment on postharvest quality of Chinese white cabbage were studied.The Chinese white cabbage was soaked in 2 mg / kg sodium selenite for 15 min,and then stored at under room temperature( 25 ± 3 ℃) with modified atmosphere package.The sensory quality,weight loss rate,VC,respiration intensity and flavonoids were measured during the storage to evaluate the preservation effect. The results showed that Se treatment combined with MAP could maintain the sensory quality,reduce the loss rate,weight loss and respiration rate compared to the CK group.Se treatment combined with MAP could also maintain a higher ascorbic acid,SSC and flavonoids in Chinese white cabbage.