采后钙处理对小油菜贮藏品质与抗氧化能力的影响  

Effects of Ca2+ on Storage Quality and Antioxidant Capacity of Postharvest Pak-choi

作　　者：生吉萍[1] 丁洋[1] 李松泉[1] 申琳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2007年第12期511-515,共5页Food Science

基　　金：国家自然科学基金项目(30671471;30571296)

摘　　要：以白菜型油菜(Brassica campestris L.,品种"五月慢",俗称小油菜)为材料,以CaCl2溶液为钙源,研究Ca2+处理对小油菜贮藏品质与抗氧化能力的影响。结果表明,浓度为0.3%的Ca2+能够有效地抑制小油菜的黄变和腐烂,提高其总抗氧化能力并延长了贮藏期。Pak-choi （Brassica campestris L. cv. Wuyueman）which grew 80 days was used as material, CaCh solution with different concentrations as Ca^2＋ source was used to study the effects of Ca^2＋ on the storage quality and antioxidant capacity. The results showed that 0.3% content of CaCl2 solution could effectively restrain yellowing and decaying, and enhance total antioxidant capacity and delay the storage of Pak-choi.

关 键 词：白菜型油菜 钙离子 贮藏 抗氧化能力 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]