食品科学2025，Vol.46Issue(2)：204-213,10.DOI:10.7506/spkx1002-6630-20240620-139
不同栽培模式对韭菜采后贮藏品质及风味影响
Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek
摘要
Abstract
In order to explore the effects of different cultivation modes(hydroponics,soil culture and substrate culture)on the postharvest quality and flavor substances of Chinese leek during storage,'Hangyan 791'Chinese leek grown in hydroponics,soil culture or substrate culture were stored at 20℃and relative humidity of 80%-85%after harvest and evaluated for changes in physiological quality and flavor substances.The results showed that soil culture and substrate culture better maintained the mass loss rate and decay rate of Chinese leek during storage,while hydroponics resulted in higher mass loss rate and decay rate.Compared with hydroponics,soil culture and substrate culture better maintained vitamin C(VC)and soluble protein contents,and resulted in higher dietary fiber content.Soil culture promoted the accumulation of cellulose,hemicellulose,pectin and lignin.Substrate culture resulted in a downward trend in lignin content.The cellulose content of the hydroponic leek showed a downward trend during storage,while the lignin content was basically unchanged.The main flavor substances of Chinese leek were aldehydes,alcohols,esters,ethers and heterocyclic compounds,among which α-terpineol,isoamyl butyrate,methyl salicylate and phenylacetaldehyde were common to the three samples,both before and after storage.The quality and flavor substances of the soil cultured leek were better maintained during storage,which had the strongest storability,and its quality deterioration was dominated by aging,followed by substrate culture.The hydroponic leek had the worst storability,with softening and rotting being the major signs of quality deterioration.关键词
不同栽培方式/韭菜/贮藏品质/挥发性风味物质Key words
different cultivation methods/Chinese leek/storage quality/volatile flavor substances分类
轻工业引用本文复制引用
周新原,陈婕,季延海,陶杰杰,刘明池,左进华,武占会,郑鄢燕,康欣娜,梁浩,牟建楼..不同栽培模式对韭菜采后贮藏品质及风味影响[J].食品科学,2025,46(2):204-213,10.基金项目
北京市农林科学院科技创新能力建设专项(KJCX20240405 （）
KJCX20240407) （）
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-24-B-02 （）
CARS-23-G-06) （）
