不同温度对有孔保鲜袋包装芥蓝品质的影响

Effect of different temperatures on the quality of perforated bags packaged Brassica alboglabra Bailey during storage

摘要: 以新鲜芥蓝为材料,用有孔保鲜袋包装,研究了冷链温度(4℃)和常温(24℃)两种温度对有孔保鲜袋包装芥蓝的外观品质、营养品质以及褐变相关酶活性的影响规律。结果表明,4℃低温贮藏可显著地减少芥蓝中叶绿素、维生素C、可溶性蛋白质和可溶性总糖的损失,有效地保持其色泽和质地,并能抑制polyphenol oxidase(PPO)和peroxidase(POD)的活性;24℃常温储藏时,芥蓝叶片黄化严重,营养成分大量损失,其硬度则先升后降。故芥蓝低温贮藏的保鲜效果更好。

Abstract: The visual, nutritional quality and browning-related enzymes of perforated bags packaged Brassica alboglabra Bailey stored at cold chain temperature (4℃) and room temperature (24℃) were investigated.The results showed that low temperature (4℃) effectively maintained the quality of color and texture of Brassica alboglabra Baileys and markedly reduced the loss of chlorophyll, Vitamin C, soluble sugar and soluble protein of Brassica alboglabra Baileys.It also inhibited the polyphenol oxidase (PPO) and peroxidase (POD) activities of Brassica alboglabra Baileys.On the contrary, room temperature (24℃) rapidly caused the yellowing, loss of firmness and nutrition of Brassica alboglabra Baileys.Therefore, Brassica alboglabra Baileys packaged in perforated bags kept better quality in low temperature.