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中国精品科技期刊2020
谢晓宇,张飞,石洁,等. 预冷处理结合低温贮藏对西兰花贮藏品质的影响[J]. 食品工业科技,2021,42(7):302−310. doi: 10.13386/j.issn1002-0306.2020050006.
引用本文: 谢晓宇,张飞,石洁,等. 预冷处理结合低温贮藏对西兰花贮藏品质的影响[J]. 食品工业科技,2021,42(7):302−310. doi: 10.13386/j.issn1002-0306.2020050006.
XIE Xiaoyu, ZHNAG Fei, SHI Jie, et al. Effect of Pre-cooling Treatment and Low Temperature Storage on Storage Quality of Broccoli[J]. Science and Technology of Food Industry, 2021, 42(7): 302−310. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050006.
Citation: XIE Xiaoyu, ZHNAG Fei, SHI Jie, et al. Effect of Pre-cooling Treatment and Low Temperature Storage on Storage Quality of Broccoli[J]. Science and Technology of Food Industry, 2021, 42(7): 302−310. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050006.

预冷处理结合低温贮藏对西兰花贮藏品质的影响

Effect of Pre-cooling Treatment and Low Temperature Storage on Storage Quality of Broccoli

  • 摘要: 为探讨预冷处理结合低温贮藏(0 ± 1)℃对西兰花贮藏品质的影响,以“苏青”6号西兰花试验材料,定期感官评定及测定呼吸强度、色差、叶绿素含量、叶绿素酶活性、VC含量、总硫代葡萄糖苷含量、异硫氰酸酯含量、过氧化物酶活性、过氧化氢酶活性、抗坏血酸过氧化物活性以及丙二醛含量。结果显示,预冷处理结合低温贮藏西兰花,可有效延缓其黄化,保持较低的呼吸强度和较高的维生素C、叶绿素、游离酚、硫代葡萄糖苷和异硫氰酸酯含量,其中异硫氰酸酯含量在第31 d达241.41 mg/100 g·FW;有效保持较高的APX、CAT活性以及DPPH自由基清除能力,有效抑制POD和叶绿素酶活性,降低丙二醛含量。相关性分析显示:西兰花的叶绿素含量与叶绿素酶活性呈极负显著(P<0.01)相关,与POD活性显著(P<0.05)负相关;硫代葡萄糖苷、异硫氰酸酯含量与MDA含量呈显著(P<0.05)负相关。主成分分析结果显示:叶绿素含量、CAT活性、总硫代葡萄糖苷含量、叶绿素酶活性、呼吸强度和丙二醛含量可作为评价西兰花品质特性的关键指标。本研究可为西兰花的保鲜研究提供理论依据。

     

    Abstract: In order to explore the effect of pre-cooling treatment combined with low-temperature storage (0 ± 1) ℃ on the storage quality of broccoli, the “Su Qing” No. 6 broccoli test material was used to periodically sensory evaluation and determined the respiration, color, chlorophyll content, chlorophyllase activity, VC content, total glucosinolate content, isothiocyanate content, peroxidase activity, catalase activity, ascorbic acid peroxide activity, and malondialdehyde content. The results showed that pre-cooling treatment and low-temperature storage of broccoli could effectively delay its yellowing, maintain lower respiratory and higher vitamin C, chlorophyll, free phenol, glucosinolate and isothiocyanate content. The isothiocyanate content of broccoli by pre-cooling treatment and low-temperature storage reached 241.41 mg/100 g·FW on the 31st day; the treatment group effectively maintained high APX, CAT activity and DPPH free radical scavenging ability, effectively inhibited POD and chlorophyllase activity. Correlation analysis showed that the chlorophyll content of broccoli was extremely negatively correlated with chlorophyllase activity (P<0.01), and significantly negatively correlated with POD activity (P<0.05); The content of glucosinolates, isothiocyanates showed a significant ( P<0.05) negative correlation with MDA content . The results of principal component analysis showed that chlorophyll content, CAT activity, total glucosinolate content, chlorophyllase activity, respiratory intensity and malondialdehyde content can be used as key indicators for evaluating the quality characteristics of broccoli. This study can provide a theoretical basis for the preservation research of broccoli.

     

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