鲜切及冷藏对4种蔬菜品质的影响

通过对油麦菜、马铃薯、辣椒、豇豆4种蔬菜总糖、总酸、类胡萝卜素、叶绿素、抗坏血酸含量的测定,研究新鲜蔬菜、鲜切蔬菜及其低温贮存后的品质变化。结果表明,与新鲜蔬菜相比,4种蔬菜的总糖含量在鲜切和鲜切冷藏后大多发生显著变化,辣椒鲜切和鲜切冷藏后总糖含量极显著提高,而豇豆、马铃薯鲜切和鲜切冷藏后总糖含量显著或极显著降低。油麦菜、马铃薯总酸含量在鲜切和鲜切冷藏后有明显下降趋势,鲜切马铃薯的糖酸比极显著上升。鲜切和鲜切冷藏后油麦菜类胡萝卜素含量极显著降低32.7%～54.5%,辣椒类胡萝卜素含量显著或极显著提高63.5%～112.9%。鲜切冷藏后油麦菜和辣椒叶绿素含量极显著降低57.7%和43.6%。油麦菜、马铃薯鲜切及鲜切冷藏后总抗坏血酸含量显著或极显著降低;鲜切辣椒总抗坏血酸和还原态抗坏血酸含量均极显著上升,而鲜切冷藏后辣椒总抗坏血酸和还原态抗坏血酸含量极显著下降。豇豆鲜切和鲜切冷藏后类胡萝卜素、叶绿素和抗坏血酸含量未发生显著变化。

Effect of Fresh-cut and Low-temperature Storage on Quality of Four Vegetables

By measuring the contents of total sugar，total acid，carotenoids，chlorophyll，and ascorbic acid in 4 kinds of vegetables，including lettuce，potato，pepper，and cowpea，this paper studied the quality changes in fresh vegetables，fresh-cut vegetables and vegetables after low-temperature storage．The results showed that comparing with fresh vegetables the total sugar contents of 4 vegetables were changed significantly after fresh-cut and low-temperature storage．The total sugar content in pepper after fresh-cut and low-temperature storage was extreme significantly increased．While，the total sugar contents in cowpea and potato after fresh-cut and low-temperature storage were significantly or extreme significantly reduced．The total acid contents in lettuce and potato tended to decrease after fresh-cut and low-temperature storage．The sugar-acid ratio of fresh-cut potatoes increased extreme significantly．After fresh-cut and low-temperature storage，the carotenoid contents in lettuce decreased extreme significantly by 32.7%-54.5%．While，that in pepper significantly or extreme significantly increased by 63.5%-112.9%．After low-temperature storage and fresh-cut，the chlorophyll contents in lettuce and pepper decreased extreme significantly by 57.7% and 43.6%，respectively．The contents of total ascorbic acid and reduction ascorbic acid in lettuce and potato after fresh cut and low-temperature storage were significantly or extreme significantly reduced．The contents of total ascorbic acid and reduction ascorbic acid in fresh-cut pepper increased extreme significantly，while those in pepper after fresh-cut and low-temperature storage were decreased extreme significantly．The contents of carotenoids，chlorophyll and ascorbic acid in cowpea after fresh-cut and low-temperature storage did not change significantly．