光照处理提高鲜切西兰花贮藏品质

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 296-300.

光照处理提高鲜切西兰花贮藏品质

詹丽娟1，魏国强2，乔明武1，王慧荣1

1.河南农业大学食品科学技术学院 2.河南省农业厅土壤肥料站

收稿日期:2012-03-14 修回日期:2012-06-20 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 詹丽娟 E-mail:ljzhan@hotmail.com

Quality Improvement of Fresh-Cut Broccoli (Brassica Oleracea L.) during Storage by Light Illumination

Received:2012-03-14 Revised:2012-06-20 Online:2012-07-25 Published:2012-07-27
Contact: ZHAN Li-juan E-mail:ljzhan@hotmail.com

摘要/Abstract

摘要： 为减缓鲜切西兰花贮藏期间品质下降，延长贮藏期，运用分光光度法研究连续光照处理(2000 lx)对鲜切西兰花低温贮藏期间品质变化的影响。结果表明，和黑暗对照相比，光照处理显著减缓鲜切西兰花贮藏期间叶绿素降解和黄化发生率，维持类胡萝卜素、可溶性固形物和抗坏血酸含量，从而使其保持较高的抗氧化力。然而，光照处理显著促进鲜切西兰花鲜质量损失。

关键词: 光照, 西兰花, 品质, 鲜切

Abstract: In this study, the effect of continuous light illumination at 2000 lx on the quality of fresh-cut broccoli during 7 days of cold storage was investigated by spectrophotometry. The results indicated that light illumination significantly alleviated chlorophyll degradation and yellowing occurrence during storage, and meanwhile could maintain carotenoids, total soluble solid and vitamin C contents as well as antioxidant capacity of fresh-cut broccoli during storage. However, light illumination also induced more weight loss of fresh-cut broccoli during the whole storage compared with dark storage.

Key words: light illumination, broccoli, quality, fresh-cut

中图分类号:

TS255

詹丽娟1，魏国强2，乔明武1，王慧荣1. 光照处理提高鲜切西兰花贮藏品质[J]. 食品科学, 2012, 33(14): 296-300.

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