| 不同温度对菜心贮藏品质的影响 |
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| 引用本文： | 徐桂燕,殷登科,刘玉军,刘尼尼,杨日灿,王廷芹. 不同温度对菜心贮藏品质的影响[J]. 中国果菜, 2021, 0(2): 1-5,27 |
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| 作者姓名： | 徐桂燕 殷登科 刘玉军 刘尼尼 杨日灿 王廷芹 |
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| 作者单位： | 青岛西海岸新区农业农村局;青岛西海岸省级农业高新技术产业开发区管委会;广东海洋大学 |
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| 基金项目： | 2020年广东省农业科技创新及推广体现体系建设项目(2020KJ122);教育部卓越农林人才培养计划(GDOU2014041204);国家级农科教合作人才培养基地(GDOU2013040301);园艺和园林专业实践技能型农林人才培养模式改革试点(GDOU2014041208);园艺专业综合改革试点(GDOU2013040402)。 |
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| 摘 要： | 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...
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| 关 键 词： | 菜心 保鲜 贮藏温度 营养品质 |
Effect of Different Temperature on the Storage Quality of Flowering Chinese Cabbage |
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| XU Gui-yan,YIN Deng-ke,LIU Yu-jun,LIU Ni-ni,YANG Ri-can,WANG Ting-qin. Effect of Different Temperature on the Storage Quality of Flowering Chinese Cabbage[J]. China Fruit and Vegetable, 2021, 0(2): 1-5,27 |
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| Authors: | XU Gui-yan YIN Deng-ke LIU Yu-jun LIU Ni-ni YANG Ri-can WANG Ting-qin |
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| Affiliation: | (Qingdao West Coast New Area Agricultural and Rural Bureau,Qingdao 266400,China;Administrative Committee of Qingdao West Coast Provincial Agricultural High-tech Industrial Development Zone,Qingdao 266400,China;Guangdong Ocean University,Zhanjiang 524088,China) |
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| Abstract: | 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. |
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| Keywords: | Flowering Chinese cabbage preservation storage temperature nutritional quality |
| 本文献已被 CNKI 维普 等数据库收录！ |
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