双温热处理对西兰花采后贮藏品质的影响

食品科学 ›› 2005, Vol. 26 ›› Issue (12): 231-234.

双温热处理对西兰花采后贮藏品质的影响

董华强, 宁正祥, 汪跃华, 黄剑波, 林丽超

佛山科学技术学院食品系，华南理工大学食品与生物工程学院

出版日期:2005-12-15 发布日期:2011-10-01

Effects of Two-stage Heat Treatment on Storage Quality of Harvested Broccoli

DONG Hua-Qiang, NING Zheng-Xiang, WANG Yue-Hua, HUANG Jian-Bo, LIN Li-Chao

1.Department of Food Science, Foshan University;2.College of Food and Biological Engineering, South China University of Technology

Online:2005-12-15 Published:2011-10-01

摘要/Abstract

摘要： 采后热处理是延长西兰花(BrassicaoleraceaL.)保鲜寿命的一种有效方法。本研究在单温热浸处理采后西兰花研究的基础上,以前期实验结果最佳单温热浸处理为对照,采用不同双温热处理组合热浸处理采后西兰花,在商业贮运温度条件(5℃)下贮藏10d,转到货架温度条件(20℃)下贮藏3d后,进行保鲜品质、黄化率、霉斑率、叶绿素含量、细胞膜透性和过氧化物酶活性等测定。结果表明,适当的双温热浸处理可以明显提高采后西兰花的保鲜品质,其它检测指标也表明适当的双温处理表现出有利于贮藏保鲜的变化趋势。

Abstract: Heat treatment is an effective measure for postharvest storage of broccoli. On the basis of the previous experiment, to take the optimum single temperature heat treatment as a comparison the harvested broccoli were instead treated by different combinations of two-stage heat treatment. The heat-treated broccoli were stored at usual commercial conditions as 5℃ for 10 d, then transferred to 20℃for 3 d. The storage qualities such as yellowing rate, mold spreading rate, chlorophyll content, cell membrane permeability, and peroxidase activity of the stored broccoli were assayed. The results demonstrated that the storage qualities of the two-stage heat treated broccoli were improved significantly in comparion with the single temperature heat treated broccoli, and the other detected indexes of the two-stage heat treated broccoli also exhibited intendency benefit to keeping the storage quality.

Key words: two-stage heat treatment, heat immersion, broccoli, postharvest

董华强, 宁正祥, 汪跃华, 黄剑波, 林丽超. 双温热处理对西兰花采后贮藏品质的影响[J]. 食品科学, 2005, 26(12): 231-234.

DONG Hua-Qiang, NING Zheng-Xiang, WANG Yue-Hua, HUANG Jian-Bo, LIN Li-Chao. Effects of Two-stage Heat Treatment on Storage Quality of Harvested Broccoli[J]. FOOD SCIENCE, 2005, 26(12): 231-234.