关键词: 贮藏温度, 油菜, 亚硝酸盐, 营养品质

Abstract: This study explored the effects of different storage temperatures (0, 10 and 25 ℃) on the nutritional quality, senescence-related physiological indicators (color, mass loss rate, soluble sugar, vitamin C (VC) and chlorophyll) and safety indicators (nitrate, nitrite, ammonium nitrogen, and nitrate reductase) of rape. The results showed that during storage at 0 ℃, the sensory quality of rape was well maintained, water loss was slowed down, the decomposition of chlorophyll was inhibited, and the decline in VC content was delayed. Compared with those stored at 10 and 25 ℃, the nitrite content of rape stored at 0 ℃ remained at a level lower than the limit stipulated by the Chinese national standard (4 mg/kg). Low temperatures maintained the physiological quality of rape and inhibited the proliferation of microorganisms, so that nitrogen metabolism was at a relatively stable stage, ensuring the relative stability of nitrate reductase, nitrate, nitrite and ammonium nitrogen levels.

Key words: storage temperature, Brassica napus L., nitrite, nutritional quality