食品科学2012，Vol.33Issue(18)：270-274,5.
1-甲基环丙烯和壳聚糖对鲜切西兰花活性氧代谢及保鲜效果的影响
Effects of 1-MCP and Chitosan on Active Oxygen Metabolism and Quality of Fresh-Cut Broccoli (Brassica oleracea L.) during Storage
摘要
Abstract
In order to explore the effects of 1-methylcyclopropene (I-MCP) and chitosan on active oxygen metabolism and storage quality of fresh-cut broccoli during storage at 10 ℃, 3 treatments including 2 μaL/L 1-MCP, 2% chitosan, and their combination for fresh-cut broccoli were set up in this study. Fresh-cut brococoli without receiving any treatment was used as control. The results showed that 1-MCP treatment could decrease the respiration intensity, increase the activities of SOD and POD, and delay the decrease of vitamin C and chlorophyll contents of fresh-cut brococoli, thus revealing an excellent fresh- keeping effect on fresh-cut broccoli. However, contrary results were observed for 1-MCP treated samples with shorted shelf life. The combination of 1-MCP and chitosan presented a certain fresh-keeping effect with no significant difference from that of the control.关键词
鲜切/西兰花/1－甲基环丙烯/壳聚糖/活性氧/保鲜Key words
fresh-cut/broccoli: 1-methylcyclopropene: chitosan: active oxygen: storage分类
农业科技引用本文复制引用
郭衍银,姜颜,彭楠,赵炳坤,于瑞,庞芳..1-甲基环丙烯和壳聚糖对鲜切西兰花活性氧代谢及保鲜效果的影响[J].食品科学,2012,33(18):270-274,5.基金项目
山东理工大学大学生创新研究项目（2011224）：山东经贸职业学院2012黄河三角洲地区第二批引进急需人才项目 （）
