不同温度对菜心贮藏品质的影响

菜心外表嫩绿,水分含量大,茎、叶等组织脆弱,在贮藏期间极易出现叶片黄化掉落、萎焉等现象,目前菜心多因采后保护措施不到位,导致营养、口感等变差。菜心的贮藏品质与环境因素有关,其中温度是最主要的影响因素。为了解不同温度对菜心贮藏品质的影响,提高贮藏性,延长货架期,本试验研究了菜心在5个不同贮藏温度下营养品质的变化情况。结果表明,常温25℃不利于菜心的贮藏,菜心叶片的含水量、可溶性蛋白含量、可溶性糖含量和维生素C含量迅速下降,与其他温度差异显著;而5℃对菜心有较好的保鲜效果,可减少水分散失,有效延缓叶绿素降解速率,抑制硝酸盐积累,使菜心保持较好的外观品质及较高的营养价值。

Effect of Different Temperature on the Storage Quality of Flowering Chinese Cabbage

The appearance of flowering Chinese cabbage is green,rich in water,and the tissues of stem and leaf are fragile.During storage,the leaves are prone to yellowing,falling and wilting.Recently,most Chinese cabbage are not protected enough after harvest,which makes the nutrition and taste of flowering Chinese cabbage worse.The storage quality of flowering Chinese cabbage is related to environmental factors,and temperature is the most important factor.In order to understand the effect of different temperature on the storage quality of flowering Chinese cabbage,improve storage quality,this test was carried out to study the changes of nutritional quality in five different storage temperatures.The results showed that the preservation effect of 25℃was bad for flowering Chinese cabbage,the water content,soluble protein content,soluble sugar content and vitamin C content of vegetables leaf dropped rapidly,and was significant difference with other temperatures.Then 5℃had better preservation effect on flowering Chinese cabbage,which could reduce water loss,effectively delay the degradation rate of chlorophyll,inhibit nitrate accumulation,and maintain better appearance quality and higher nutritional quality of flowering Chinese cabbage.