[1]刘红艳,胡花丽,罗淑芬,等.6-苄氨基嘌呤处理对鲜切西兰花品质的影响[J].江苏农业学报,2018,(01):186-193.[doi:doi:10.3969/j.issn.1000-4440.2018.01.027]
　LIU Hong-yan,HU Hua-li,LUO Shu-fen,et al.Effects of 6-benzylaminopurine treatments on the quality of fresh-cut broccoli[J].,2018,(01):186-193.[doi:doi:10.3969/j.issn.1000-4440.2018.01.027]
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6-苄氨基嘌呤处理对鲜切西兰花品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年01期
页码:
186-193
栏目:
加工贮藏·质量安全
出版日期:
2018-02-25

文章信息/Info

Title:
Effects of 6-benzylaminopurine treatments on the quality of fresh-cut broccoli
作者:
刘红艳1; 2; 胡花丽1; 罗淑芬1; 张雷刚1; 周宏胜1; 李鹏霞1; 肖丽霞2
（1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.扬州大学旅游烹饪学院，江苏扬州225127）
Author(s):
LIU Hong-yan1; 2; HU Hua-li1; LUO Shu-fen1; ZHANG Lei-gang1; ZHOU Hong-sheng1; LI Peng-xia1; XIAO Li-xia2
（1.Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China）
关键词:
鲜切西兰花; 6-苄氨基嘌呤; 品质
Keywords:
fresh-cut broccoli; 6-benzylaminopurine; quality
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2018.01.027
文献标志码:
A
摘要:
在（15±1） ℃，相对湿度 90%～95%条件下，以30 mg/L 6-苄氨基嘌呤（6-BA）浸泡的方法研究了6-BA处理对鲜切西兰花品质的影响。结果表明，清水浸泡对照（CK）组鲜切西兰花非常不耐贮藏，在贮藏第2 d即开始黄化，第4 d颜色开始变暗，之后逐渐失去营养价值而且开始出现发霉和腐烂症状。而6-BA处理能显著延缓了鲜切西兰花感官品质下降和色差（明度、色度）变化，同时抑制了叶绿素降解；另外，6-BA处理能够有效减缓贮藏期间西兰花组织内硫代葡萄糖苷、可溶性糖、可溶性蛋白质、可滴定酸的下降，防止鲜切西兰表面木质化的发生，同时也可抑制组织亚硝酸盐的累积。说明6-BA处理能有效维持鲜切西兰花的贮藏品质。
Abstract:
The effect of 6-benzylaminopurine(6-BA) on quality of fresh-cut broccoli immersed with 30 mg/L 6-BA, stored at (15±1) ℃ and 90%-95% relative humidity was investigated. The results showed that the fresh-cut broccoli immersed with water (as the control) was highly resistant to storage, yellowing in the second day, darking in the fourth day, then gradually losing nutritional value and being moldy and rotten. 6-BA treatment improved the storage quality, significantly slowed the decline in sensory quality and the change of color, inhibited the chlorophyll degradation and kept the commodity value of fresh cut broccoli. Meanwhile, 6-BA treatment effectively slowed the degradation of glucosinolates, soluble sugar, soluble protein, titratable acid, and retarded lignification of fresh-cut broccoli. Additionally, 6-BA treatment inhibited the accumulation of nitrite. These results indicated that 6-BA treatment effectively maintained the quality of fresh-cut broccoli during storage.

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备注/Memo

备注/Memo:
收稿日期：2017-06-21 基金项目：江苏省农业科技自主创新基金项目[CX（15）1048] 作者简介：刘红艳(1989-)，女，山西长治人，硕士研究生，主要从事食品贮藏与加工研究。(E-mail)1243204328@qq.com 通讯作者：李鹏霞，(E-mail)pengxiali@126.com；肖丽霞，(E-mail)1508922022@qq.com
更新日期/Last Update: 2018-03-06