L-精氨酸处理对青花菜贮藏过程中品质的影响  

Effects of L-arginine Treatment on Brassica oleracea L. var. italica Plenck Quality during the Storage

作　　者：史君彦[1] 王清[1] 高丽朴[1] 杨娜[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《湖北农业科学》2013年第22期5550-5553,共4页Hubei Agricultural Sciences

基　　金：国家大宗蔬菜产业体系建设项目(CARS-25-E-01)

摘　　要：试验用0.2 mmol/L的L-精氨酸(L-Arg)溶液处理青花菜(Brassica oleracea var.italica)20 min,探讨在贮藏过程中对青花菜品质的影响。结果表明,L-Arg处理可有效抑制青花菜的黄化和细胞膜透性的增加,保持可溶性固形物含量,延缓叶绿素的降解和维生素C的流失。L-Arg处理能够有效延缓青花菜的衰老,抑制营养物质的流失。Broccoli（Brassica oleracea L. var. italica Plenck） was treated with 0.2 mmol / L L-arginine（L-Arg） for 20 min to study effects of L-arginine on the quality of broccoli during the storage. The results showed that the L-arginine could effec- tively maintain the quality changes of broccoli such as inhibiting the yellowing of broccoli, increasing the cell membrane per- meability, effectively maintaining the soluble solids content, delaying the degradation rate of chlorophyll and the loss of VC. It is indicated that L-Arg could effectively delay the senescence and inhibit the loss of nutrition.

关 键 词：L-精氨酸 青花菜(Brassica OLERACEA var italica) 品质 

分 类 号：S635[农业科学—蔬菜学]