物流过程加冰处理对西兰花黄化的调控作用  

Regulation Effect of Icing Treatment on Broccoli Yellowing in Logistics Process

作　　者：周倩[1] 张锐[1] 周鑫[1] 魏宝东[1] 程顺昌[1] 纪淑娟[1] ZHOU Qian;ZHANG Rui;ZHOU Xin;WEI Bao-dong;CHENG Shun-chang;JI Shu-juan(Food Science College,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《包装工程》2021年第11期18-25,共8页Packaging Engineering

基　　金：“十三五”国家重点研发专项(2018YFD0401303-4)。

摘　　要：目的研究物流过程中西兰花黄化的调控方式,以期缓解采后西兰花发生黄化对其贮藏品质和商品价值的影响程度。方法以新鲜采摘的西兰花为实验材料,对西兰花进行加冰处理5 h,分别对西兰花的外观品质、黄化指数、色调角、质量损失率、主要色素含量、抗坏血酸含量以及叶绿素降解关键酶活性进行定期测试。结果在贮藏过程中西兰花由深绿变浅绿,逐渐黄化,加冰处理可以有效延缓西兰花的黄化速度和西兰花各叶绿素含量下降的趋势,抑制叶绿素降解关键酶的活性,同时加冰处理有效保持了西兰花中抗坏血酸含量。加冰处理有效缓解了西兰花采后贮藏品质的下降,并延长其贮藏货架期2~4 d,缓解了其集中上市的压力。结论在物流过程中对西兰花进行加冰处理,可以有效延缓采后西兰花的黄化衰老进程,使西兰花保持较高的贮藏品质和商品价值。The regulation method of broccoli yellowing in the logistics process is studied in order to alleviate the se-vere impact of the yellowing of broccoli on its storage quality and commodity value at the early picking stage.Fresh broccoli is used as the test material,and the broccoli is treated with ice for 5 h.The appearance quality,yellowing index,hue angle,weight loos rate,main pigment content,ascorbic acid content and chlorophyll degradation key enzyme activity of broccoli are measured regularly respectively.During storage,broccoli changed from dark green to light green and gradually yellowed.Icing treatment could delay the yellowing rate of broccoli and the decreasing trend of chlorophyll content in broccoli,and inhibit the activity of key enzymes in chlorophyll degradation.At the same time,the ice treatment group effectively maintained the ascorbic acid content in broccoli.Icing treatment can effectively alleviate the decline of postharvest storage quality of broccoli and prolong its storage shelf life 2~4 d,thus relieving the pressure of centralized marketing.

关 键 词：西兰花 采后贮藏 加冰处理 物流过程 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]