鲜切及冷藏对4种蔬菜品质的影响  

Effect of Fresh-cut and Low-temperature Storage on Quality of Four Vegetables

作　　者：李方曼 刘根忠 周国林 张廷艳 张余洋[1] LI Fang-man;LIU Gen-zhong;ZHOU Guo-lin;ZHANG Ting-yan;ZHANG Yu-yang(Key Laboratory of Horticultural Plant Biology,Ministry of Education,Huazhong Agricultural University,Wuhan 430070,Hubei,China;Vegetable Research Institute,Wuhan Academy of Agricultural Sciences,Wuhan 430065,Hubei,China)

机构地区：[1]华中农业大学园艺植物生物学教育部重点实验室,湖北武汉430070 [2]武汉市农业科学院蔬菜科学研究所,湖北武汉430065

出　　处：《中国蔬菜》2020年第7期63-69,共7页China Vegetables

基　　金：国家重点研发计划项目(2018YFD1000800,2016YFD0100204-21);国家自然科学基金项目(31672166,31972426);农业农村部园艺作物生物学与种质创制综合性重点实验室开放课题(IVF201707);武汉市应用基础前沿项目(2019020701011492);中央高校基本科研业务费专项资金资助项目(2662018PY073)。

摘　　要：通过对油麦菜、马铃薯、辣椒、豇豆4种蔬菜总糖、总酸、类胡萝卜素、叶绿素、抗坏血酸含量的测定,研究新鲜蔬菜、鲜切蔬菜及其低温贮存后的品质变化。结果表明,与新鲜蔬菜相比,4种蔬菜的总糖含量在鲜切和鲜切冷藏后大多发生显著变化,辣椒鲜切和鲜切冷藏后总糖含量极显著提高,而豇豆、马铃薯鲜切和鲜切冷藏后总糖含量显著或极显著降低。油麦菜、马铃薯总酸含量在鲜切和鲜切冷藏后有明显下降趋势,鲜切马铃薯的糖酸比极显著上升。鲜切和鲜切冷藏后油麦菜类胡萝卜素含量极显著降低32.7%~54.5%,辣椒类胡萝卜素含量显著或极显著提高63.5%~112.9%。鲜切冷藏后油麦菜和辣椒叶绿素含量极显著降低57.7%和43.6%。油麦菜、马铃薯鲜切及鲜切冷藏后总抗坏血酸含量显著或极显著降低;鲜切辣椒总抗坏血酸和还原态抗坏血酸含量均极显著上升,而鲜切冷藏后辣椒总抗坏血酸和还原态抗坏血酸含量极显著下降。豇豆鲜切和鲜切冷藏后类胡萝卜素、叶绿素和抗坏血酸含量未发生显著变化。By measuring the contents of total sugar,total acid,carotenoids,chlorophyll,and ascorbic acid in 4 kinds of vegetables,including lettuce,potato,pepper,and cowpea,this paper studied the quality changes in fresh vegetables,fresh-cut vegetables and vegetables after low-temperature storage.The results showed that comparing with fresh vegetables the total sugar contents of 4 vegetables were changed significantly after fresh-cut and low-temperature storage.The total sugar content in pepper after fresh-cut and low-temperature storage was extreme significantly increased.While,the total sugar contents in cowpea and potato after fresh-cut and low-temperature storage were significantly or extreme significantly reduced.The total acid contents in lettuce and potato tended to decrease after fresh-cut and low-temperature storage.The sugar-acid ratio of fresh-cut potatoes increased extreme significantly.After fresh-cut and low-temperature storage,the carotenoid contents in lettuce decreased extreme significantly by 32.7%-54.5%.While,that in pepper significantly or extreme significantly increased by 63.5%-112.9%.After low-temperature storage and fresh-cut,the chlorophyll contents in lettuce and pepper decreased extreme significantly by 57.7%and 43.6%,respectively.The contents of total ascorbic acid and reduction ascorbic acid in lettuce and potato after fresh cut and low-temperature storage were significantly or extreme significantly reduced.The contents of total ascorbic acid and reduction ascorbic acid in fresh-cut pepper increased extreme significantly,while those in pepper after fresh-cut and low-temperature storage were decreased extreme significantly.The contents of carotenoids,chlorophyll and ascorbic acid in cowpea after fresh-cut and low-temperature storage did not change significantly.

关 键 词：鲜切蔬菜 冷藏 品质 糖酸含量 叶绿素 抗坏血酸 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]