摘要
研究了不同流通温度和包装方式对青花菜外观品质与营养成分的影响。实验结果表明:青花菜在流通过程中随着组织的衰老,其叶绿素、VC、可溶性糖及可溶性蛋白质含量均呈下降趋势。青花菜在5℃中流通比在20℃中能更好地保持其营养成分。利用0.03mm厚的聚乙烯薄膜包装既可避免青花菜失水萎蔫,又可抑制黄化率。20℃无包装处理的青花菜最佳流通时间为1d,20℃PE处理的为2d,5℃无包装处理的为6d,5℃PE处理的为12d。
The effect of different temperature and packaging on the quality and nutrients of broccoli was studied.The results showed that the contents of chlorophyll,ascorbic acid,soluble sugars were decreased with senescence of broccoli in the circulation process.In addition,The broccoli were circulated at 5℃ that could better maintain the quality and nutrients than circulation at 20℃.Packaged with 0.03mm PE could not only prevent the loss of water,but also inhibit the rate of yellowing.Therefore,the broccoli PE packaging could keep a better appearance for 2 days,1 day longer than those directly exposed to the air at 20℃,while cold chain could show great advantage during transportation,the brocoli packed by PE film could store 12d at 5℃,and the unpackaged might keep better quality for 6 days as well.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期369-371,438,共4页
Science and Technology of Food Industry
基金
国家大宗蔬菜产业技术体系(gwzj)
关键词
青花菜
流通温度
薄膜包装
营养品质
broccoli
circulation temperature
PE packaging
nutritional quality
作者简介
郭李维（1982-），女，硕士研究生，科研助理，研究方向：农产品贮藏与加工。
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