UV-C复合热处理或1-MCP处理对西兰花保鲜效果的研究  

Study of UV-C Combined with Heat Treatment or 1-MCP Treatment on the Preservation Effects of Broccoli

作　　者：张娜[1,2] 农绍庄[1] 李春媛[2] 关文强[3] 李昆仑[2] 

机构地区：[1]大连工业大学食品学院,辽宁省食品生物技术重点实验室,辽宁大连116034 [2]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《保鲜与加工》2013年第2期9-12,共4页Storage and Process

基　　金：国家十一五科技支撑计划(2006BAD30B01);天津市应用基础及前沿技术研究计划(10JCYBJC26900)

摘　　要：以采后西兰花为试材,研究UV-C与热处理、1-MCP单独或复合处理对西兰花采后冷藏及货架期间品质的影响。结果表明,在冷藏(0℃)前,采用UV-C照射与热处理、1-MCP单独或复合处理,对西兰花在冷藏65 d和货架5 d期间的感官品质和营养成分均具有较好的保鲜效果。其中以0.25μL/L的1-MCP熏蒸20 h及复合UV-C照射600 s对西兰花的护绿、抑制花蕾开放以及保持VC和叶绿素含量的效果显著好于其他处理,感官品质评价总分较高;45℃热水处理5 min及复合UV-C照射处理对控制西兰花腐烂率的效果较好。Using broccoli as the material, the effects of UV-C and heat treatment, 1-MCP alone or combined treatment on postharvest quality of broccoli were studied during cold storage and shelf life. The results showed that, before in cold storage （0 ℃）, the broccoli treated with UV-C irradiation and heat treatment, 1-MCP alone or combined treatments all had good preservation effect of the sensory quality and nutritional components, during 65 days refrigerated and 5 days shelf life. The treatments with 0.25 μL/L 1-MCP fumed for 20 h and 1-MCP combined with UV-C irradiation for 600 s on broccoli were significantly better than other treatments, in maintaining green color, inhibition of bud opening and keeping VC and chlorophyll contents, and their scores of sensory evaluation were higher. The treatment with 45 ℃ hot water for 5 min and combined with UV-C irradiation had better effect to control decay rate of broccoli.

关 键 词：西兰花 UV—C 热处理 1-MCP 复合 保鲜 

分 类 号：S635.3[农业科学—蔬菜学]