青花菜采后保鲜技术研究  

Study on Technology of Preserve Freshness for Broccoli

作　　者：孔秋莲[1] 张明融[1] 章丽丽[1] 金颖[2] 

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201106 [2]上海大学生物工程系,上海200436

出　　处：《保鲜与加工》2001年第6期11-13,共3页Storage and Process

摘　　要：青花菜采后衰老中呼吸强度呈现跃变型,呼吸高峰出现在采后第2天内,随后黄化率急剧上升;蛋白质含量和Vc含量则随贮期延长而下降。0℃低温与调节气体包装均可抑制青花菜的采后衰老,0℃低温辅以0.04mm厚的聚乙烯袋包装贮藏41天后,青花菜的黄化率为0.0%,失重率低于4.0%,花球青绿无异味,切口鲜度正常。During senescence of broccoli, there were changes of increase in respiration and decrease in protein and Vc content. The respiratory peak appeared at the second day after being harvested, and at it's heels etiolation increased sharply. 0℃ with modified-atmosphere-packaging (0.04 mm in thickness PE bag) postponed senescence of broc-coli, using this method, broccoli was stored for 41 days, with etiolation rate was 0.0%, weightloss rate was under 4.0%, broccoli retain its intrinsic green colour and freshness of rachis without any ill odour.

关 键 词：青花菜 保鲜 低温 调节气体包装 

分 类 号：S635.3[农业科学—蔬菜学]