The effect of vacuum pre-cooling on postharvest quality of Chinese kale during shelf-life storage of room temperature
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摘要: 以芥蓝(Brassica capitata)为实验材料,研究了采后真空预冷处理对芥蓝冷链物流运输后在常温货架期(25℃)品质的影响。通过测定相关指标,结果表明:采后真空预冷显著地降低了芥蓝在常温货架期间的失重率、黄化指数和相对电导率,延缓了叶片的叶绿素荧光参数(Fv/Fm)、可溶性固形物(TSS)、蛋白及V_C等含量的下降;至常温货架期第3 d,经过预冷的芥蓝,其失重率、黄化指数和相对电导率分别为未预冷的77%、73%和51%,而Fv/Fm、蛋白及V_C含量分别为未预冷的5.5、6.5和1.4倍。说明预冷能够较好地维持芥蓝在常温货架期间的品质。Abstract: In this study,using kale as materials,the effect of pre- cooling on kale postharvest quality during shelf- life storage room temperature was investigated.The results showed that during shelf- life storage of room temperature,the weight loss percent,yellowing index and relative electrical conductivity of kale were obviously reduced by vacuum pre- cooling treatment,while the decrease in Fv / Fm value,contents of TSS,protein and VCwere delayed.At the third day of storage,the weight loss percent,yellowing index and relative electrical conductivity of pre- cooled kale was 77%,73% and 51%,while Fv / Fm value,contents of protein and VCwas 5.5,6.5 and 1.4 fold of that of non- pre- cooling kale,respectively.These results indicated that pre- cooling treatment had an important role in maintaining the quality of kale during shelf- life storage of room temperature.
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Keywords:
- Chinese kale /
- vacuum pre-cooling /
- shelf-life of room temperature /
- quality
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