不同浓度CO_2对油菜常温下贮藏品质的影响  

Effect of CO_2 on the storage quality of Pak choy at room temperature

作　　者：魏宝东[1] 赵帅[1] 程顺昌[1] 那红莹[1] 赵银玲[1] 纪淑娟[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品与发酵工业》2013年第8期212-215,共4页Food and Fermentation Industries

基　　金：中华人民共和国科技部十二五科技支撑(2012BAD38B07)果蔬产品物流技术与装备集成综合示范及推广应用

摘　　要：为实现叶类蔬菜常温下长途运输销售,以油菜为试材,研究了不同浓度CO2(0、3%、6%、9%、12%、15%、18%)对常温(20±1)℃条件下油菜贮藏品质的影响。结果表明:随着贮藏时间延长,各处理的叶绿素、Vc和还原糖含量均逐渐减少,黄化指数和失重率逐渐增大,可溶性固形物含量先升高后降低。贮藏8 d时,各处理失重率差异不显著;18%浓度CO2处理的叶绿素含量最高,黄化指数最小;9%和12%浓度CO2处理的Vc、可溶性固形物和还原糖含量极显著高于其他处理,这两组处理的油菜在常温下能够贮藏6d仍具有商品性。In order to achieve the long-distance transportation of leafy vegetables at room temperature, the effect of CO2 with different concentrations（0,3% ,6% ,9% , 12% , 15% , 18% ） on the storage quality of Bok choy at room temperature（20 ±1 ℃ ） was investigated. The results showed that with the extension of storage time, chlorophyll con- tent, Vc content and reducing sugar content were decreased, yellowing index and the weight loss were gradually in- creased, and soluble solids content increased first and then decreased. At the eighth day of storage, the weight loss rate of each treatment was not significant; Chlorophyll content and yellowing index with CO2 were smallest; Vc con- tent, soluble solids content and reducing sugar content with the treatment of 9% and 12% CO2 was significantly high- er than other treatments and Bok choy still had market value at room temperature after 6d.

关 键 词：油菜 CO2 气调 贮藏 常温 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]