贮藏温度对鸡毛菜贮藏品质的影响

摘要

温度是鸡毛菜贮藏保鲜的基础条件,为了探讨不同贮藏温度对鸡毛菜品质与生理变化的影响,选用0 ℃、4 ℃、9 ℃、20 ℃四个贮藏温度,对鸡毛菜的总色差、叶绿素、可溶性糖、维生素C等品质指标和过氧化物酶(POD)、多酚氧化酶(PPO)、超氧化物歧化酶(SOD)等生理生化指标进行测定分析.结果表明:低温贮藏可以有效的延缓鸡毛菜叶绿素、维生素C、可溶性糖含量下降;有效抑制色差值ΔE的变化,延缓过氧化物酶(POD)、多酚氧化酶(PPO)活性下降和超氧化物歧化酶(SOD)活性的升高,对鸡毛菜的采后衰老起到了显著抑制作用.研究表明0 ℃贮藏条件下贮藏品质最好,有效保持了鸡毛菜的最佳食用品质与商品特性.%The temperature was the foundation of storage of Brassica rapa L.Chinensis Group..In order to research the quality and physiological changes in different temperatures,Brassica rapa L.Chinensis Group. were stored in four tempertature of 0 ℃,4 ℃,9 ℃ and 20 ℃,respectively; the quality indicators such as chlorophyll,vitamin C,soluble sugar and color difference ΔE,and physiological and biochemical indicators such as peroxidase (POD),polyphenol oxidase (PPO)and superoxide dismutase (SOD)activity were measured.The results showed that the low temperature storage could effectively slow down the rate of descent in Brassica rapa L.Chinensis Group. chlorophyll,vitamin C,soluble sugar,effectively restrain the change of the color difference ΔE,delay the changes of peroxidase (POD),polyphenol oxidase (PPO)and superoxide dismutase (SOD) activity.Thus,the senescence of the Brassica rapa L. Chinensis Group. was significantly inhibited. Research indicated that 0 ℃ was the best storage temperature for Brassica rapa L. Chinensis Group. in edible and commodity quality.