以鲜切西兰花为试验材料,常压冷藏(0±1)℃为对照(CK),3种减压预处理:(1000 ±50)Pa减压预处理4 h、12 h和24 h后,再常压冷藏.对常压和减压预处理的保鲜效果和相应的理化指标进行比较分析.结果表明:与对照相比,减压预处理(4 h、12 h和24 h)均能抑制呼吸强度,延缓呼吸高峰的到来;降低失重率、丙二醛(MDA)含量和过氧化物酶(POD)活性的上升;促进超氧化物歧化酶(SOD)活性的增加;使可溶性固形物(TSS)含量平缓下降;改善感观品质,抑制可滴定酸(TA)含量、叶绿素含量的下降,且减压预处理4 h保鲜效果最好,贮藏结束(16 d)时,减压预处理4 h叶绿素的含量是CK的3倍.%Compared with the atmosphere storage under (0土1) ℃, various effects of 4 h, 12 h, 24 h hypobaric pretreatments on fresh cut broccoli were studied under (1000 ± 50) Pa. The results showed that: compared with CK, hypobaric pretreatments were able to decrease respiratory intensity, delay the arrival of respiratory peak, reduce the weight loss rate and the content of MDA of fresh cut broccoli, inhibit the activity of POD, increase the activity of SOD, control the content of TSS decreased gently, maintain a good organoleptic quality and the content of TA and chlorophy11, 4 h hypobaric pretreatment showed the best effect, at the end of storage, the chlorophyll content of 4 h hypobaric pretreatment was 3 times of that of CK.
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