乙醇对鲜切西兰花品质及其生理、生化代谢的影响  

Study on Effects of Ethanol on Qualities and Physio-biochemical Metabolism of Fresh-cut Broccoli

作　　者：冯晓汀 刘洪丽[1] 吴秀[1] 杨宏[1] 王清章[1] 李洁[1] 严守雷[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学技术学报》2015年第6期18-23,共6页Journal of Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2015BAD16B07)

摘　　要：以西兰花为对象,考察不同浓度乙醇处理的鲜切西兰花在贮藏期内菌落总数、失重率、感官品质、相对电导率、总酚、叶绿素以及多酚氧化酶活性和苯丙氨酸转氨酶活性的变化,探讨不同浓度乙醇溶液对鲜切西兰花生理、生化代谢的影响。研究结果表明,乙醇溶液处理鲜切西兰花,不同程度地保持了鲜切西兰花的质地,延缓了营养物质的损失,抑制了PPO和PAL活性,有效地提高了鲜切西兰花贮藏期间的品质,延长了货架期。Effects of ethanol on the aerobic plate count,weight loss,sensory evaluation,relative electrical conductivity,total phenol content,chlorophyll content,polyphenol oxidase（ PPO） activity,and phenylalanine ammonia-lyase（ PAL） activity of fresh-cut broccoli were determined in this study. Effects of different ethanol concentrations on the physio-biochemical metabolism were analyzed. Results showed that the ethanol treatment could maintain the texture of fresh-cut broccoli,delay the nutrients loss,and restrain the activities of PPO and PAL to effectively improve the storage quality and extend the shelf life of fresh-cut broccoli.

关 键 词：鲜切西兰花 乙醇 保鲜 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]