摘要
以尖椒、青圆椒和西兰花为试材,采用振动、不振动和MeJA 3种方式处理以上3种蔬菜,利用电子鼻对蔬菜在不同贮藏时间内挥发性成分进行检测。结果表明:不振动组的尖椒和西兰花的气味和振动组的相比改变较小,青圆椒的不振动组和振动组的气味变化较小。用MeJA处理振动后的尖椒、青圆椒和西兰花可以有效抑制尖椒、青圆椒和西兰花气味的改变,因此,减小运输过程中蔬菜的振动和用MeJA处理振动蔬菜可以有效保持蔬菜的贮藏品质,延长其货架期。
The pepper,green round pepper and broccoli were used as raw materials to vibration,non-vibration and MeJA treatment and electronic nose was used to detect the volatile components in vegetables at different storage time.The results showed that the change of smell of prickly pepper and broccoli in non-vibration group was smaller than that in vibrating group,while that in non-vibrating group and vibrating group in round green pepper group was smaller.MeJA treatment of vibrating pepper,green pepper and broccoli could effectively inhibit the change of the smell of pepper,green pepper and broccoli.Therefore,reducing the vibration of fruits and vegetables during transportation and treating them with MeJA could effectively maintain the storage quality of fruits and vegetables and prolong the shelf life of fruits and vegetables.
作者
刘瑶
徐冬颖
刘婧
左进华
高丽朴
王清
LIU Yao;XU Dongying;LIU Jing;ZUO Jinhua;GAO Lipu;WANG Qing(Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the VegetablePostharvest Treatment of Ministry of Agriculture/Beijing Key Laboratory of Fruits and Vegetable Storage andProcessing/Key Laboratory of Biology and Genetic Improvement of Horticultural CropsNorth China,Ministry ofAgriculture/Key Laboratory of Urban AgricultureNorth,Ministry of Agriculture,Beijing100097;College of PlantProtection,Anhui Agricultural University,Hefei,Anhui230000)
出处
《北方园艺》
CAS
北大核心
2019年第18期100-109,共10页
Northern Horticulture
基金
国家重点研发计划资助项目(2016YFD0400901)
国家大宗蔬菜产业体系建设资助项目(CARS-23)
北京市农林科学院创新能力建设专项资助项目(20180404,20180705)
关键词
尖椒
青圆椒
西兰花
茉莉酸甲酯
电子鼻
pepper
round green pepper
broccoli
methyl jasmonate
electronic nose
作者简介
第一作者简介:刘瑶(1994-),女,硕士,研究方向为农产品贮藏保鲜,E-mail:435996327@qq.com;责任作者:王清(1979-),女,博士,副研究员,研究方向为农产品贮藏与保鲜,E-mail:wangqing@nercv.org.
