外源硝普钠处理对青花菜贮藏过程中品质的影响  

The Effect of Exogenous Sodium Nitroprusside Treatment on Broccoli Quality during the Storage

作　　者：史君彦[1,2] 王清[2] 高丽朴[2] 杨娜[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《安徽农业科学》2012年第33期16383-16385,共3页Journal of Anhui Agricultural Sciences

基　　金：国家大宗蔬菜产业体系建设项目(CARS-25-E-01)

摘　　要：[目的]为常温下青花菜的科学保鲜提供理论依据。[方法]试验采用外源硝普钠(SNP)作为NO供体处理青花菜,并在常温(20℃)、RH95%条件下贮藏观察,确定最优SNP浓度下的青花菜相应品质指标。[结果]200μmol/L外源SNP处理可有效地延缓青花菜的黄化,抑制细胞膜透性的增加,维持了其可溶性固形物含量,降低了叶绿素的降解速率,延缓了VC的流失,有效保持了青花菜的品质。[结论]适宜浓度的外源硝普钠处理能够有效保持青花菜的品质,有较好的保鲜效果。[Objective] The aim was to provide certain theoretical basis for the protection of broccoli.[Method] Exogenous sodium nitroprusside was used to in the experiment.Under the condition of 20 ℃ and RH 95%,the optimal SNP concentration of broccoli was determined.[Result] The exogenous SNP could effectively maintain the quality of broccoli,inhabited the yellowing of broccoli and the increasing of cell membrane permeability,and maintain the soluble solids content,decreased the degradation rate of chlorophyll and delayed the loss of VC.[Conclusion] Exogenous sodium nitroprusside can effectively maintain the quality of broccoli to keep it fresh.

关 键 词：青花菜 硝普钠(SNP) 贮藏 品质 

分 类 号：S635.3[农业科学—蔬菜学]