温度、机械伤和采收期对小白菜的采后生理的影响  

Effects of Storage Temperature,Mechanical Wound and Harvest Period on Postharvest Physiology of Chinese Cabbage(B.chinensis var. communis)

作　　者：侯建设[1] 席玙芳[1] 余挺[2] 沈玉娥[3] 

机构地区：[1]浙江大学食品科学系,杭州310029 [2]娃哈哈集团有限公司,杭州310018 [3]海军医学研究所,上海200433

出　　处：《食品与发酵工业》2002年第10期40-44,共5页Food and Fermentation Industries

摘　　要：研究结果表明 ,1℃低温能抑制小白菜的呼吸速率、乙烯生物合成、抗坏血酸氧化和贮藏中的失水。机械损伤明显提高了呼吸速率 ,乙烯释放 ,加速抗坏血酸含量的下降和提高失重率。采收迟的 (相对菜龄大的 )较采收早 (相对菜龄小的 )的呼吸速率低 ,抗坏血酸含量高且下降缓慢 ,失重率较低。因此为延长保鲜期 ,小白菜应在菜龄较大 (7～ 8片真叶期 )时采收 ,在较低温度 (1℃ )下贮藏 ,并尽量避免或减少采收及贮运过程中的机械伤。Effects of storage temperature,mechanical wound and harvest period on postharvest physiology of Chinese cabbage(B.chinensis var. communis) were studied .The results showed that low temperature(1℃) restrained respiration intensity, the biosynthesis of ethylene and oxidation of ascorbic acid and reduced the water loss. Mechanical wound increased manifestly respiration intensity, production of ethylene, oxidation of ascorbic acid and weight loss. The vegetable harvested later (relatively older) was lower in respiration intensity, the loss of ascorbic acid and weight than that harvested earlier (younger relatively). B.chinensis var. communis stored should be harvested when it has grown enough to have 7～8 true leaves, stored at lower temperature (1℃) and prevent or minimize mechanical wound happening in the duration of storage and transportation of the vegetable.

关 键 词：采后生理 小白菜 温度 机械伤 采收期 保鲜 

分 类 号：S634.3[农业科学—蔬菜学]