采前草酸处理对西兰花贮藏品质的影响  

Effects of Preharvest Application of Oxalic Acid on Storage Quality of Broccoli

作　　者：程春梅[1] 郭衍银[2] CHENG Chunmei;GUO Yanyin(Zhejiang Pharmaceutical College,Ningbo,Zhejiang 315100;School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo,Shandong 255049)

机构地区：[1]浙江医药高等专科学校,浙江宁波315100 [2]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《核农学报》2020年第6期1213-1220,共8页Journal of Nuclear Agricultural Sciences

基　　金：浙江省重中之重学科开放基金资助项目(KF2017009);浙江省重点研发计划(2019C02079)。

摘　　要：为探讨采前草酸处理在西兰花采后保鲜上应用的可行性,西兰花于采前5 d喷洒20 mmol·L^-1草酸水溶液,以喷洒等量纯水处理作为对照,采后2℃贮藏15 d,之后20℃货架贮藏4 d,定期测定生理及品质指标。结果表明,采前草酸处理可显著抑制贮藏期间呼吸强度和乙烯释放量的上升(P<0.05);延缓失重率的上升,抑制L*值的增加和H值的下降,抑制叶绿素含量、Vc含量和硬度的下降,采前草酸处理可提高西兰花的贮藏品质。本研究结果为采前草酸处理在西兰花贮藏上的应用提供了理论依据。In order to explore the feasibility of pre-harvest oxalic acid treatment in postharvest preservation of broccoli, broccoli was sprayed with 20 mmol·L^-1 oxalic acid aqueous solution 5 days before harvest(pure water spraying as control), and the harvest broccoli heads was stored for 15 days at 2℃ followed by 20℃ for 4 days. During storage time, physiological and quality parameters were periodically determined. The results indicated that pre-harvest application of oxalic acid on broccoli significantly inhibited the ethylene production and respiration rate(P<0.05), delayed the increase of weight loss, restrained the L* value increase and H value decrease and maintained the appearance color, and delayed the decline of vitamin C, chlorophyll content and firmness. Overall, pre-harvest treatment of oxalic acid significantly increased the storage quality of broccoli head, which provided the theoretical foundation of oxalic acid application on broccoli storage.

关 键 词：西兰花 采前 草酸 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]