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真空預(yù)冷處理對青花菜貯藏期間生理活性的影響?yīng)?/div>
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Vacuum Pre-cooling on Physiological Activities of Broccoli during Storage
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    摘要:

    將真空預(yù)冷技術(shù)應(yīng)用于冷藏保鮮青花菜的預(yù)處理中,，研究了真空預(yù)冷處理對青花菜在5℃貯藏期間生理活性的影響,。結(jié)果表明：與不進(jìn)行預(yù)冷處理樣品相比,，真空預(yù)冷抑制了青花菜的呼吸速率、乙烯釋放量,，其中失重率減少了2.18%,；改善了青花菜的感官品質(zhì)，減少了葉綠素和維生素C的損失,，并通過調(diào)節(jié)抗氧化酶的活性起到了延緩青花菜衰老的作用,。

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    The technology of vacuum pre-cooling was applied to the broccoli's keeping fresh at 5℃, whose effect on the physiological activities of broccoli was studied. The results showed that the respiration rate and ethylene production florets were inhibited, and sensory quality was improved. Weight loss was decreased by 2.18% at the end of storage. At the same time, the degradations of chlorophyll and vitamin C were delayed by vacuum pre-cooling followed. Chlorophyll content fall by about 50% of the original in a vacuum pre-cooling group had been postponed for 12 days. Vacuum pre-cooling also delayed senescence of broccoli by regulating the activity of antioxidant enzymes.

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劉芬,張愛萍,劉東紅.真空預(yù)冷處理對青花菜貯藏期間生理活性的影響?yīng)琜J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(10):106-110. Vacuum Pre-cooling on Physiological Activities of Broccoli during Storage[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(10):106-110.

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