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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (20): 72-75.

• 食品 营养 检测 安全 • 上一篇    下一篇

高氧处理对鲜切雪莲果货架寿命的影响

李伟丽 李喜宏 张培培 霍雨霞 张兴亮 刘丽杰 李仲群   

  • 收稿日期:2009-05-22 修回日期:2009-06-22 出版日期:2009-10-20 发布日期:2009-10-20
  • 基金资助:

    农产品储藏保鲜关键技术研究与示范

Effects of High O2 Treatment on Shelf-life of Fresh-cut Smallanthus Sonchifolius

  • Received:2009-05-22 Revised:2009-06-22 Online:2009-10-20 Published:2009-10-20

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摘要：

摘 要：以鲜切雪莲果为试材，研究80%O2（高氧）和5%O2+5%CO2(低氧)处理对鲜切雪莲果冷藏货架期品质的影响。结果表明：高氧处理能显著延缓雪莲果果肉硬度、TA（可滴定酸）、SSC（可溶性固形物）和Vc的损失，并有效抑制PPO（多酚氧化酶）活性，使总酚含量保持在较高水平；减少膜脂过氧化物MDA(丙二醛)的积累。其中，货架期8天VC含量为1.7 mg?100-1g，高于对照2倍。

关键词: 油麦菜, 油麦菜, 氮肥, 生物量, 品质

Abstract:

Abstracts:To investigate the effects of high O2 and low O2 atmospheres on the quality and texture of fresh-cut Smallanthus Sonchifolius, the fruits pieces were storaged at 4℃ for 8 days. Compared with the control, high O2 treatment maintained the firmness, TA, SSC , and VC contents . At the same time, High O2 treatment restained PPO activity , keep a high level of total phenolic as well as reduced the accumulation of MDA. The results indicated that, after 8 days, Vc contents of Smallanthus Sonchifolius treated with high O2 was 1.7 mg?100-1 g which was two times than that in control.