自发释放CO_2处理对不同品种西兰花常温货架品质的影响  

Effects of Modified Atmosphere Packaging with Spontaneously Released CO_2 on the Quality of Different Broccoli Varieties during Shelf Life at Room Temperature

作　　者：纪淑娟[1] 车铄言 周倩[1] 魏宝东[1] 程顺昌[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2015年第22期181-186,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD38B07)

摘　　要：以"14QB4"、"2010-56"、"苏青-1"、"苏青-2"4个不同品种的西兰花花球为试材,利用自发释放CO2(体积分数设置为6%)进行气调贮藏,通过对其采后常温(20±1)℃货架期间的感官品质、生理指标和营养品质的分析,研究自发释放CO2处理对不同品种西兰花的处理效果。结果表明:经CO2自发释放处理的西兰花各项感官品质在货架期间下降较为平缓,而对照组的前期黄化和后期异味现象严重;并且,该处理能够有效抑制西兰花呼吸强度和乙烯生成速率的上升,维持总酚和类黄酮含量在较高水平,显著延缓可溶性固形物、叶绿素和VC含量的下降。在供试的4个品种中,自发释放CO2处理对品种"14QB4"的作用更为明显。In order to develop an alternative method for reducing post-harvest losses and maintaining the quality of broccoli（Brassica oleracea var.italica）,broccoli heads of four different varieties were stored in a modified atmosphere containing6%spontaneously released carbon dioxide at（20 ± 1） ℃ and sensory quality,physiological indices and nutritional quality were then determined during the shelf life.The broccoli treated with spontaneously released carbon dioxide showed steady changes in sensory quality during the shelf life,whereas the control without treatment showed evident yellowing in the early period and had an off-flavor in the late period.The treatment effectively inhibited the rise in respiratory intensity and ethylene formation rate,maintained the contents of total phenol and flavonoids at a higher level,and significantly delayed the decline in the contents of soluble solids,chlorophyll and VC.Among the varieties tested,the effectiveness of spontaneously released carbon dioxide on ＂14QB4＂ was most obvious.

关 键 词：西兰花 自发释放 CO2 常温货架 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]