护色处理对薤白茎叶叶绿素含量的影响  

Effect of Chlorophy Clntent of Allium Macrostemon Bunge in Colour Shelter

作　　者：吴玉斌[1] 林启训[1] 郭伟峰[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《保鲜与加工》2003年第5期17-18,共2页Storage and Process

摘　　要：以提高薤白贮藏保鲜过程茎叶叶绿素含量为目的,探讨了Zn(CH3COO)2浓度(A)、冷激时间(B)和贮藏温度(C)等3个自变量对薤白保鲜贮藏过程中茎叶叶绿素含量的影响。结果表明,对薤白贮藏保鲜过程中茎叶叶绿素含量影响最大的是Zn(CH3COO)2,其次是冷激时间,贮藏温度的影响相对较小,茎叶叶绿素含量最高的优因素水平组合为600mg/LZn(CH3COO)2、冷激3h、3℃贮藏,贮藏15天的薤白茎叶叶绿素含量保留率为94.98%。On the purpose of increasing chlorophyll content of Allium macrostemon Bunge in storage. We discussed the effect of three independent variable: concentration of Zn(CH3COO)2(A), clod-dash time(B) and storing temperature(C) on the chlorophyll content of Allium macrostemon Bunge. The result showed that: Concentration of Zn(CH3COO)2(A) was the most important factor, clod-dash time(B) and storing temperature(C) were relatively less. The regress equation which was described the comparatively chlorophyll content of Allium macrostemon Bunge was varied as the variation of three independent variable(A,B,C), and its believed degree was more than 95%.The preserved content of Allium macrostemon Bunge was 94.98% after 15 d when disposed at the excellent group: A 600 ml/L, B 3 h and C 3℃.

关 键 词：薤白 茎叶 叶绿素 贮藏 保鲜 护色液 冷激 温度 参数优化 

分 类 号：S644.109.3[农业科学—蔬菜学]