Effects of Micro-Vacuum Storage Conditions on the Texture of Broccoli Curd

doi:10.7506/spkx1002-6630-201308066

Abstract

Abstract: To solve the problem of postharvest broccoli quality degradation caused by texture changes, the relationship between texture changes and activities of enzymes, which are response for broccoli cell wall metabolism, cell wall components degradation, were studied under micro-vacuum conditions. Results showed that, at the same temperature,compared with modified atmosphere packaging (MAP), micro-vacuum storage could significantly (P ＜ 0.05) reduce the activity of cellulose (CS), polygalacturonase (PG), phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), also could delay the degradation of pectin and formation of cellulose and lignin in broccoli cell wall, and could inhibit the increase of scape strength and hardness. Correlation analyses showed that there were significantly positive correlations among scape strength, broccoli hardness and the content of cellulose, lignin, the activity of PG, PE, and there was a negatively correlated with the activity of CS，PAL，PPO and POD. It indicated that micro-vacuum storage could reduce the formation of cellulose and lignin possibly by inhibiting the activity of PAL, PPO, POD and CS, while reduction in the activity of PG could delay metabolism of pectin, and further inhibit aging of broccoli.

Key words: broccoli, micro-vacuum, cell wall, fruit texture, aging

CLC Number:

:TS255.3

YUE Ben-fang，LI Wen-xiang. Effects of Micro-Vacuum Storage Conditions on the Texture of Broccoli Curd[J]. FOOD SCIENCE, 2013, 34(8): 308-312.

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