曲酸处理对鲜切西兰花品质及生理变化的影响  

Effects of Kojic Acid Treatment on the Quality and Physiological Changes of Fresh-cut Broccolis

作　　者：李庆鹏[1] 崔文慧[1] 郭芹[1] 靳婧[1] 李伟明[1] 哈益明[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工与质量控制重点开放实验室农产品贮藏保鲜与物流研究室,北京100193

出　　处：《核农学报》2014年第9期1664-1668,共5页Journal of Nuclear Agricultural Sciences

基　　金：中国农业科学院基本科研业务费预算(2013ZL15);食用农产品加工适宜性评价及风险监控技术研究示范(2012BAD29B03)

摘　　要：为了探讨曲酸对鲜切西兰花的保鲜作用,为曲酸在鲜切西兰花保鲜研究中提供理论基础,本研究以西兰花为试材,采用2.5%曲酸浸泡鲜切西兰花15 min,并贮藏于4℃条件下12 d。研究曲酸处理对鲜切西兰花失重率、可滴定酸(TA)、维生素C(VC)、叶绿素、丙二醛(MDA)含量和多酚氧化酶(PPO)活性的影响。结果表明:曲酸处理可有效减少鲜切西兰花贮藏期间水分的散失,延缓TA、VC和叶绿素含量的下降,减缓MDA的积累,抑制PPO的活性。曲酸浸泡处理可显著提高鲜切西兰花的贮藏品质。In order to explore effects of preservation of kojic acid on fresh-cut broccolis, this artick provides theoretical bssis for the study of preservation of kojic broeedis. Fresh-cut broccolis were treated with 2.5% kojie acid for 15 rain, and then stored at 4 ℃ for 12 days. The effects of kojic acid treatment on weight loss rate, titratable acid （TA） , vitamin C （VC） , chlorophyll, malondialdehyde （MDA） content and polyphenol oxidase （PPO） activity were measured. The results showed that kojic acid treatment effectively reduced weight loss, delayed the decreases in TA, VC and chlorophyll and the increases in MDA content, inhibited the activity of PPO. Kojic acid treatment significantly improved the quality of fresh-cut broccolis during cold storage.

关 键 词：鲜切西兰花 曲酸 贮藏 品质 

分 类 号：S635.3[农业科学—蔬菜学]