食品工业科技2012，Vol.33Issue(19)：312-316,5.
冰温贮藏对西兰花保鲜的影响
Effect of ice-temperature storage on the freshness retaining of broccolis
摘要
Abstract
In order to investigate the effect of ice-temperature storage on the results of freshness retaining of broccolis,the broccolis were stored under two different storage temperatures.One was-0.7~-0.4℃,and the other was-1~1℃.The physicochemical indexes and nutrition components were measured for 14 days.The research results showed that the soluble solids content,soluble sugar and vitamine C of the broccolis by ice-temperature storage decreased less than that of ordinary storage.Ice-temperature storage could significantly inhibit the ethylene generation rate of the broccolis,but the inhibition effect on respiration of the broccolis was not obvious.The activities of peroxidase(POD),superoxide dismutase(SOD)and catalase(CAT)were promoted and the activity of polyphenol oxidas(PPO)was reduced,in turn,the ripening of broccolis was delayed.Therefore,the storage effect of broccolis by ice-temperature storage is superior to that by ordinary storage.关键词
西兰花/冰温贮藏/保鲜Key words
broccoli/ice-temperature storage/freshness retaining分类
轻工纺织引用本文复制引用
林本芳,鲁晓翔,李江阔,陈绍慧..冰温贮藏对西兰花保鲜的影响[J].食品工业科技,2012,33(19):312-316,5.基金项目
国家“十二五”科技支撑计划 （）
天津市重点科技攻关项目 （）
