| 冷水预冷复合纳他霉素处理对黄秋葵低温贮藏品质的影响 |
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| 引用本文： | 韩聪,黄翊鹏,张晓慧,杨怡,杨晓颖,孙菁笛,傅茂润,岳凤丽.冷水预冷复合纳他霉素处理对黄秋葵低温贮藏品质的影响[J].安徽农业科学,2018,46(6):154-156,163. |
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| 作者姓名： | 韩聪 黄翊鹏 张晓慧 杨怡 杨晓颖 孙菁笛 傅茂润 岳凤丽 |
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| 作者单位： | 齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南,250353;济南市农业科学研究院,山东济南,250316;山东农业工程学院食品科学与工程学院,山东济南,250100 |
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| 基金项目： | 国家自然科学基金项目(31701973)，山东省济南市农业科学研究院院级科研项目计划(JNK201501)，山东省现代农业产业技术体系项目(SDAIT-05-14) |
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| 摘 要： | 目的]探索一种有效的黄秋葵保鲜方法。方法]以黄秋葵为试材,分别经冷水预冷处理和冷水预冷复合纳他霉素处理后,放置在4℃条件下贮藏16 d,研究其贮藏期间品质的变化。结果]与单独冷水预冷处理相比,冷水预冷复合纳他霉素处理可以更有效地抑制黄秋葵在低温贮藏期间叶绿素的降解,延缓果实可溶性糖、可溶性蛋白和维生素C含量的下降,维持果实较高的总酚含量和抗氧化能力,提高了果实的商品率,延长了果实的货架期。结论]冷水预冷复合纳他霉素处理可以作为一种有效的保鲜方法在采后黄秋葵果实的实际贮运中应用。
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| 关 键 词： | 黄秋葵 冷水预冷 纳他霉素 低温贮藏 品质 |
Effect of Cold Water Pre-cooling in Combination with Natamycin Treatment on Okra Quality during Low Temperature Storage |
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| Abstract: | Objective] To explore a useful tool in preservation of okra.Method] Okra was used as test materials,and then treated by cold water pre-cooling alone or in combination with natamycin,it was stored at 4 ℃ for 16 days,the quality changes of okra were studied.Result] Compared with the treatment of cold water pre-cooling alone,water pre-cooling in combination with natamycin treatment showed a more significant effect on inhibiting the degradation of chlorophyll,reducing the decrease of soluble sugar,soluble protein and vitamin C contents,maintaining the relatively high content of total phenolics content and antioxidant capacity,enhancing the commodity rate and prolonging the shelf-life of okra.Conclusion] Cold water pre-cooling in combination with natamycin treatment can be used as an effective preservation method in postharvest storage and transportation of okra. |
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