食品科学2016，Vol.37Issue(18)：313-317,5.DOI:10.7506/spkx1002-6630-201618049
O2/CO2气调中CO2对西兰花叶绿素降解及保鲜作用
Effect of CO2 Concentration in O2/CO2 Controlled Atmosphere on Chlorophyll Degradation and Quality Preservation in Chilled Broccoli
摘要
Abstract
In order to study the effect of CO2concentration in O2/CO2controlled atmosphere on chlorophyll degradation and quality preservation in chilled broccoli, fresh broccoli were in atmospheres consisting of 50% O2and CO2 at four different concentration levels of 20%, 30%, 40% and 50% or air and then stored at 5℃. During storage, the contents of total chlorophyll, chlorophyll a, chlorophyll b, ethanol, acetaldehyde and ascorbic acid, and the activities of chlorophyllase and Mg-dechelatase were regularly determined. The results showed that too low or too high CO2proportion in controlled atmospheres had a disadvantageous effect on the storage quality of broccoli. Too high CO2 could accumulate the contents of ethanol and acetaldehyde through anaerobic respiration. However, toolow CO2 could promote the activities of chlorophyllase and Mg-dechelatase, leading to rapid degradation of chlorophyll, yellowing and ascorbic acid loss in broccoli. Under the experimental condition in this study, 50% O2+ 40% CO2treatment could effectively retard chlorophyll degradation and avoid the accumulation of ethanol and acetaldehyde and therefore have an ideal effect on quality maintenance of stored broccoli.关键词
西兰花/二氧化碳/氧气/品质/气调/保鲜Key words
broccoli/carbon dioxide/oxygen/quality/controlled atmosphere/storage分类
农业科技引用本文复制引用
孙志文,吕凤艳,郭衍银,王兆全..O2/CO2气调中CO2对西兰花叶绿素降解及保鲜作用[J].食品科学,2016,37(18):313-317,5.基金项目
山东理工大学青年教师发展支持计划项目（4072-115008）；国家自然科学基金面上项目 （）
