现代食品科技2013，Vol.29Issue(6)：1243-1246,4.
微真空条件下复合保鲜剂对西兰花采后衰老的影响
Effects of Compound Preservatives on Senescence of Postharvest Broccoli under Micro-vacuum Conditions
摘要
Abstract
In order to explore the effects of compound preservatives of 6-BA and 0.2％ SBN on senescence of postharvest broccoli in micro-vacuum conditions,fleshly broccoli was stored at temperature of 3±0.5 ℃ with pressure of 400～500 torr.The contents of chlorophyll,Vc and MDA and the activities of PPO and POD were determined to explore better composite preservative concentration.The results showed that three concentrations can inhibit the degradation of chlorophyll and Vc,reduce the accumulation of membrane lipid peroxidation product MDA,lower the activities of PPO and POD in varying degrees.40 mg/L 6-BA and 0.2％ SBN showed the best effect on inhibition of broccoli postharvest senescence.关键词
微真空贮藏/西兰花/复合保鲜剂Key words
micro-vacuum storage/ broccoli/ compound preservatives引用本文复制引用
王丽娇,孙兴丽,岳本芳,李文香,王士奎,张圣杰..微真空条件下复合保鲜剂对西兰花采后衰老的影响[J].现代食品科技,2013,29(6):1243-1246,4.基金项目
山东省自然科学基金联合专项(ZR2011CL009) （ZR2011CL009）
