光线照射下芫荽和蕹菜常温贮藏效果比较

食品科学 ›› 2003, Vol. 24 ›› Issue (11): 145-148.

光线照射下芫荽和蕹菜常温贮藏效果比较

顾振新, 陆兆新, 韩永斌, 郁志芳, 魏秀娟

南京农业大学食品科技学院

出版日期:2003-11-15 发布日期:2011-12-13

Storage Quality Comparisons of Coriander and Water Spinach Between Red Light and Darkness at Room Temperature

GU Zhen-Xin, LU Zhao-Xin, HAN Yong-Bin, YU Zhi-Fang, WEI Xiu-Juan

College of Food Science and Technology, Nanjing Agric Univ

Online:2003-11-15 Published:2011-12-13

摘要/Abstract

摘要： 比较了芫荽(Coriandrum sativum L.)和蕹菜(Ipomoea aquatica Forsk)在20±1℃下光照处理的贮藏效果。在4d贮藏期内,用光合量子通量密度(PPED)为5μmol/m2•s的红光每天连续照射24h。结果表明,与黑暗条件下芫荽和蕹菜贮藏效果相比,光照有利于累积还原糖和减少叶绿素和VC损失,并且光照条件下蕹菜的贮藏效果好于芫荽;贮藏结束时,光照处理的芫荽和蕹菜中叶绿素含量分别比同期黑暗处理的高出76.82%和93.36%,还原糖含量分别高出32.69%和20.57%,VC保存率分别高出2.31和2.38倍;芫荽根部和蕹菜嫩茎切口吸收水分而使其保持鲜嫩状态,两者含水量变化与光照无关。

关键词: 芫荽, 蕹菜, 光线照射, 贮藏, 品质

Abstract: Coriander (Coriandrum sativum L.) and water spinach (Ipomoea aquatica Forsk.) were stored with 5 μmol/m2•sred light for 4d at 20±1℃. Light could conduce the accumulation of reducing sugar and decrease the consumption of chlorophylland ascorbic acid in coriander and water spinach leaves compared with those under dark condition. Under the light, the sensoryquality of water spinach was better than that of coriander. At the end of storage, chlorophyll contents in coriander and waterspinach under the light were 76.82% and 93.36% respectively higher than those under dark condition, reducing sugar 32.69% and20.57% respectively, and the retention of ascorbic acid 2.31 and 2.38 time respectively. Coriander root parts and water spinachcut-ends were soaked into water so as to keep fresh during storage, but water contents in coriander and water spinach were notcorrelated with light.

Key words: coriander, water spinach, light, quality in storage

顾振新, 陆兆新, 韩永斌, 郁志芳, 魏秀娟. 光线照射下芫荽和蕹菜常温贮藏效果比较[J]. 食品科学, 2003, 24(11): 145-148.

GU Zhen-Xin, LU Zhao-Xin, HAN Yong-Bin, YU Zhi-Fang, WEI Xiu-Juan. Storage Quality Comparisons of Coriander and Water Spinach Between Red Light and Darkness at Room Temperature[J]. FOOD SCIENCE, 2003, 24(11): 145-148.

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