假植后低温处理对水芹贮藏效果的影响  

Effects of Temporary Planting Combined with Low Temperature on the Quality of Fresh-Cut Oenanthe javanica

作　　者：靳晓琳[1] 闫晓坤[1] 杨润强[1] 顾振新[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2015年第22期187-191,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD27B03)

摘　　要：研究水芹在常温、低温和假植后低温鲜切条件下的呼吸强度、水分、叶绿素、抗坏血酸、还原糖和氨基酸含量等指标在贮藏过程中的变化。结果表明：假植后低温鲜切处理的水芹失水少,叶绿素、还原糖、抗坏血酸和游离氨基酸保存率高,耐藏性好,其呼吸强度高于低温鲜切的水芹,同时假植后低温鲜切处理能够显著延缓褐变的速度,而常温贮藏的保鲜效果最差;鲜切水芹在3~5℃条件下贮藏18 d,感官质量基本不变。The effects of room temperature,low temperature and low temperature combined with temporary planting on the quality of fresh-cut Oenanthe javanica were investigated.Changes in respiration rate,weight loss,the contents of chlorophyll,ascorbic acid,reducing sugars and amino acids were analyzed.Results showed that low temperature storage combined with temporary planting decreased water loss and maintained the high levels of chlorophyll,reducing sugars,ascorbic acid and amino acids in fresh-cut O.javanica.In addition the respiration rate was higher than that of O.javanica stored at low temperature,and low temperature combined with temporary planting could significantly postpone the senescence of O.javanica.The quality of O.javanica stored at room temperature was the worst,but remained unchanged after 18 days at 3-5 ℃.

关 键 词：水芹 假植 低温 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]