根用芥菜贮藏中品质和超微结构的变化  

Changes of Quality and Ultrastructure of Root Mustard During Storage

作　　者：林文艳 刘亚平[1] 狄建兵[1] 任纲 LIN Wenyan;LIU Yaping;DI Jianbing;REN Gang(College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《北方园艺》2022年第3期92-98,共7页Northern Horticulture

基　　金：山西农谷建设科研专项资助项目(SXNGJSKYZX201906)。

摘　　要：以根用芥菜为试材,采用PE包装的方法,在低温(2±1)℃下贮藏,研究0.01 mm PE保鲜膜包装对根用芥菜贮藏中品质和超微结构的影响,以期为根用芥菜的贮藏提供参考依据。结果表明:0.01 mm PE保鲜膜可以抑制根用芥菜失重率上升,减缓呼吸速率,延缓硬度下降,抑制纤维素含量上升,增加过氧化氢酶和超氧化物歧化酶活性,同时延缓细胞间隙的增加、改善其风味物质,有效延长其贮藏期。Taking root mustard as the test material, using PE packaging method and storing at low temperature(2±1)℃,the effects of 0.01 mm PE cling film packaging on the quality and ultrastructure of root mustard during storage was studied, in order to provide a reference for the storage of root mustard.The results showed that 0.01 mm PE cling film could inhibit the increase in weight loss rate of root mustard,slow down the respiration rate,delay the decrease in hardness,inhibit the increase in cellulose content,increase the activity of catalase and superoxide dismutase,and delay the increase in intercellular space,improve its flavor substances and effectively extend its storage period.

关 键 词：根用芥菜 聚乙烯 品质 超微结构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]