冰水预冷及贮藏温度对水芹贮藏品质的影响  

Effects of Ice Water Precooling and Storage Temperature on Physiological and Biochemical Characteristics of Oenanthe javanica

作　　者：庄言[1] 张婷[1] 韩永斌[1] 顾振新[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2013年第24期279-284,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD27B03)

摘　　要：新鲜水芹经整理、冰水预冷处理后,分别在低温(4±1)℃和常温(22±2)℃条件下套袋贮藏,研究冰水预冷和贮藏温度对水芹的生理生化及贮藏品质变化的影响。结果表明:低温贮藏降低了水芹质量损失率和呼吸速率,抑制了木质素、总酚及丙二醛的积累,延缓了叶绿素、抗坏血酸的降解及褐变的速度。在冰水预冷基础上进行低温贮藏,可以更好地延缓水芹的衰老,保持水芹的品质,延长其贮藏期。The selected fresh Oenanthejavanica was packed or pretreated with ice water, and then stored at （4± 1） ℃ and （22± 2） ℃, respectively. The effects of storage temperature and precooling on its quality as well as physiological and biochemical characteristics were investigated. Results showed that storage at （4 ±1）℃ decreased its water loss and respiratory rate, inhibited the accumulation of lignin, total phenolic and malondialdehyde, slowed down the degradation of chlorophyll and ascorbic acid, and the rate of browning. Storage at （4 ± 1） ℃ in combination with the pretreatment with ice water could postpone the senescence of O. javanica, maintain its quality and prolong its shelf life.

关 键 词：水芹 冰水预冷 贮藏温度 生理生化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]