菜薹低温保鲜效果研究  

Study on Preservation of Low Temperature on Flowering Chinese Cabbage

作　　者：陈欢欢[1] 黄新红[1] 李瑶瑶[1] 李琪[1] 陈兰[1] 郝梅梅[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国果菜》2014年第6期11-13,共3页China Fruit & Vegetable

摘　　要：本文研究了在-2±0.2℃、0±0.2℃和2±0.2℃的贮藏温度下,菜薹的保鲜效果。通过测定储藏过程中的的呼吸强度、可溶性固形物(TSS)含量、丙二醛(MDA)含量和相对电导率等指标。结果表明,在0±0.2℃贮藏的菜薹品质最佳,呼吸强度、可溶性固形物(TSS)含量、丙二醛(MDA)含量和相对电导率等指标均优于其他处理。The effects of different temperature on flowering chinese cabbage was studied in this paper. Physiological indexes of this experiment including respiration rate ,total soluble solids （TSS）, malondialdehyde （MDA） content and electric conductivity were mesured every 6 days interval. The results shows that the flowering chinese cabbage which was stored at 0±0.2℃can remain the best quanlity with better physiological indexes compared to other treatments.

关 键 词：菜薹 保鲜 低温 

分 类 号：S634.5[农业科学—蔬菜学]