真空预冷对芥蓝采后常温货架期品质的影响  

The effect of vacuum pre-cooling on postharvest quality of Chinese kale during shelf-life storage of room temperature

作　　者：吴亚[1] 李露露[1] 龙桂英[1] 邝健飞[1] 陆旺金[1] 刘锐波 欧阳建忠 陈建业[1] 

机构地区：[1]广东省果蔬保鲜重点实验室,华南农业大学园艺学院,广东广州510642 [2]广州市从化华隆果菜保鲜公司,广东广州510980

出　　处：《食品工业科技》2016年第16期335-339,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2013BAD19B07)

摘　　要：以芥蓝(Brassica capitata)为实验材料,研究了采后真空预冷处理对芥蓝冷链物流运输后在常温货架期(25℃)品质的影响。通过测定相关指标,结果表明:采后真空预冷显著地降低了芥蓝在常温货架期间的失重率、黄化指数和相对电导率,延缓了叶片的叶绿素荧光参数(Fv/Fm)、可溶性固形物(TSS)、蛋白及V_C等含量的下降;至常温货架期第3 d,经过预冷的芥蓝,其失重率、黄化指数和相对电导率分别为未预冷的77%、73%和51%,而Fv/Fm、蛋白及V_C含量分别为未预冷的5.5、6.5和1.4倍。说明预冷能够较好地维持芥蓝在常温货架期间的品质。In this study,using kale as materials,the effect of pre- cooling on kale postharvest quality during shelf- life storage room temperature was investigated.The results showed that during shelf- life storage of room temperature,the weight loss percent,yellowing index and relative electrical conductivity of kale were obviously reduced by vacuum pre- cooling treatment,while the decrease in Fv / Fm value,contents of TSS,protein and VCwere delayed.At the third day of storage,the weight loss percent,yellowing index and relative electrical conductivity of pre- cooled kale was 77%,73% and 51%,while Fv / Fm value,contents of protein and VCwas 5.5,6.5 and 1.4 fold of that of non- pre- cooling kale,respectively.These results indicated that pre- cooling treatment had an important role in maintaining the quality of kale during shelf- life storage of room temperature.

关 键 词：芥蓝 真空预冷 常温货架期 品质 

分 类 号：TS225.36[轻工技术与工程—粮食、油脂及植物蛋白工程]