不同保鲜剂喷雾处理对冰箱贮藏期间西兰花保鲜效果的影响  

Effects of Spray Treatment of Different Preservatives on Preservation of Broccoli during Refrigerator Storage

作　　者：李玉珍 朱艳华[2] 张鹏[3] 张鹤 李春媛[3] 李江阔[3] LI Yu-zhen ZHU Yan-hua ZHANG Peng ZHANG He LI Chun-yuan LI Jiang-kuo(Hengshui Science and Engineering School, Hengshui 053000, China College of Food Science, Shenyang Agricultural University, Shenyang 110866, China National Engineering and Technology Research Center for Preservation of Agricultural Products （Fianjin）, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China Tianjin Facility Agriculture Research Institute, Tianjin 301700, China)

机构地区：[1]衡水科技工程学校,河北衡水053000 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [4]天津市设施农业研究所,天津301700

出　　处：《保鲜与加工》2017年第3期5-10,共6页Storage and Process

基　　金："十二五"国家科技支撑计划项目(2015BAD16B0903)

摘　　要：以西兰花为试材,在冰箱贮藏条件下(温度(5±1)℃、相对湿度76%±10%),通过测定失重率、VC含量、多酚氧化酶(PPO)、过氧化氢酶(CAT)、脂氧合酶(LOX)活性等指标,研究丙酸钙和纳他霉素喷雾处理对西兰花品质和相关酶活性的影响。结果表明,与对照相比,3.0 g/L丙酸钙和1.2 g/L纳他霉素喷雾处理均能有效保持冰箱贮藏期间西兰花的感官品质、硬度、VC含量和CAT活性,并且减少失重,抑制PPO活性和LOX活性的升高,其中丙酸钙喷雾处理的保鲜效果优于纳他霉素。The effects of calcium propionate and natamycin spray treatments on the quality and relative enzyme activities of broccoli were studied by measuring weight loss rate, VC content, PPO, CAT and LOX activities under the storage condition in refrigerator （temperature（5±1）℃, humidity 76%±10%）. The results showed that, compared with the control, both 3.0 g/L calcium propionate and 1.2 g/L natamycin preservatives could effectively maintain the sen- sory quality, hardness, VC content and CAT activity of broccoli during storage, and inhibited the increase of weight loss rate, PPO and LOX activities, and it was found that the calcium propionate was better than natamycin in preservation effect.

关 键 词：丙酸钙 纳他霉素 西兰花 保鲜 冰箱 

分 类 号：S635.3[农业科学—蔬菜学]