| 6-BA处理对最小加工西兰花生理和品质的影响 |
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| 引用本文： | 郭香凤,于明,刘洪亮,于扬洋,陈羽飞. 6-BA处理对最小加工西兰花生理和品质的影响[J]. 农产品加工．学刊, 2008, 0(8) |
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| 作者姓名： | 郭香凤 于明 刘洪亮 于扬洋 陈羽飞 |
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| 作者单位： | 河南科技大学,食品与生物工程学院,河南,洛阳,471003 |
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| 基金项目： | 洛阳市科技攻关项目(050704); 河南科技大学校科研基金项目(13470024); 河南科技大学研究生训练计划(SRTP)项目(2007147) |
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| 摘 要： | 最小加工西兰花分别用质量浓度5mg/L和10mg/L的6-BA处理后,对其室温条件下贮藏期间的生理和品质研究表明,与未处理的对照(CK)相比,6-BA处理可显著地抑制最小加工西兰花的褪绿黄化和褐变,减缓组织中蛋白质、抗坏血酸等营养物质的损失,较好地保持细胞膜的完整性,有效地抑制西兰花组织的衰老和品质劣变。
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| 关 键 词： | 最小加工 西兰花 保鲜 品质 |
Effects of 6-BA Treatment on Physiology and Quality of Minimally Processed Broccoli |
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| Guo Xiangfeng,Yu Ming,Liu Hongliang,Yu Yangyang,Chen Yufei. Effects of 6-BA Treatment on Physiology and Quality of Minimally Processed Broccoli[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(8) |
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| Authors: | Guo Xiangfeng Yu Ming Liu Hongliang Yu Yangyang Chen Yufei |
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| Abstract: | Physiological and qualities changes of 5 mg/L 6-BA and 10 mg/L 6-BA treatment to minimally processed broccoli in the room temperature storage were investigated. The results showed that 6-BA treatment not only markedly inhibited the decrease in total soluble protein content and the degradations of chlorophyll and carotenoid and reduced loss of ascorbic acid,but significantly promoted accumulation of flavonoid and total phenolics as well as MDA compared with the control at the room temperature storage period.... |
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| Keywords: | minimally processed broccoli broccoli fresh-keeping quality |
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