Effects of Ozone Treatment on the Preservation of Hangzhou Cabbage
-
摘要: 为了研究臭氧处理对杭白菜保鲜效果的影响，采用不同浓度（30、60、90和120 μg/L）臭氧气体对杭白菜进行熏蒸处理，时间为30 min。在2℃、湿度70%~80%条件下贮藏，每隔6 d测定不同处理条件下杭白菜的营养和生理相关指标。结果表明：在温度为2℃，臭氧处理浓度为60 μg/L时，杭白菜的感官品质最好，可溶性固形物、叶绿素含量较高，色泽变化较慢，水分含量较高和过氧化产物丙二醛含量较低，保鲜效果最佳，贮藏期可达18 d。本研究对杭白菜的贮藏保鲜具有一定的指导作用。Abstract: In order to study the effect of ozone treatment on the preservation of Hangzhou cabbage,different concentrations(30,60,90 and 120 μg/L)of ozone were used to fumigate the cabbage,and the fumigation time of ozone was 30 min. These cabbage was then stored at 2 ℃ and 70%~80% relative humidity. The nutritional and physiological indexes of Hangzhou cabbage under different pretreatment conditions were determined every 6 days. The results showed that when the storage temperature was 2 ℃ and the ozone concentration was 60 g/L,Hangzhou cabbage showed better sensory quality,higher soluble solids and chlorophyll contents,low value of color change and contents of water and malondialdehyde. The storage period of Hangzhou cabbage could reach 18 d. This study has certain guiding effect on the storage and preservation of Hangzhou cabbage.
-
Keywords:
- hangzhou cabbage /
- low temperature /
- ozone /
- preservation effect
-
[1] 朱慧郅,陈峰,陆奕,等. 杭白菜新品种比较试验[J]. 上海蔬菜,2017(4):20-21. [2] 李立. ε-聚赖氨酸在鲜切杭白菜贮藏保鲜中的应用研究[J]. 蔬菜贮藏加工,2020(3):50-55. [3] 吴德慧,江洪,杨爽,等. 真空预冷和贮藏温度对有机杭白菜品质的影响[J].贵州农业科学,2013,41(4):120-123. [4] 甄凤元,乔勇进,高春霞,等. 二氧化氯气体处理对杭白菜贮藏品质的影响[J]. 核农学报,2017,31(7):1323-1329. [5] 赵晓丹,傅达奇,李莹. 臭氧结合气调冷藏对草莓保鲜品质的影响[J]. 食品科技,2015(6):24-28. [6] 徐冬颖,史君彦,郑秋丽,等. 臭氧处理对菠菜采后保鲜效果的影响[J]. 北方园艺. 2018(12):125-130. [7] 徐春涛,王瑾. 不同贮藏温度条件下臭氧水对鲜切花椰菜保鲜效果的研究[J]. 河北工业大学学报(自然科学版),2009,30(3):41-44. [8] 雷昊,谢晶,乔永祥,等. 清洗杀菌方式对鲜切杭白菜保鲜效果的影响[J]. 食品与机械,2016,32(12):105-108. [9] 曹建康,姜微波,赵玉梅. 果蔬采后生理生化实验指导[M]. 北京:中国轻工业出版社. 2007. [10] Aguero M V,Ponce A G,Moreira M R. Lettuce quality loss under conditions that favor the wilting phenomenon[J]. Postharvest Biology &Technology,2011,59(2):124-131.
[11] 郑丽静,韦强,叶孟亮,等. 不同贮藏温度与包装方式对油麦菜保鲜效果的影响[J]. 安徽农业科学,2019,47(14):192-196. [12] Yang C B,Zhang X F. Study on dynamic variations of soluble solids of seabuckthorn fruit juice from Qinghai-Tibet Plateau[J]. Food Science & Technology,2004,24(4):698-701.
[13] 钟志友,张敏,杨乐,等. 果蔬冰点与其生理生化指标关系的研究[J]. 食品工业科技,2011,32(2):76-78. [14] 张敏,钟志友,杨乐,等. 果蔬比热容的影响因素[J]. 食品科学,2011,32(11):9-13. [15] Sadras V O,Collins M,Soar C J. Modeling variety-dependent dynamics of soluble solids and water in berries of Vitis vinifera[J]. Australian Journal of Grape and Wine Research,2008,14(3):250-259.
[16] 张义才,李安妮,朱慧英,等. 青花菜在不同处理和保藏温度下的营养变化与耐贮性[J]. 广州食品工业科技,1994(2):16-18. [17] 李长缨,简元才,杜广岑,等. 青花菜耐贮性鉴定方法和标准[J]. 华北农学报,1999,14(4):134-136. [18] 杨冲,谢晶. 贮藏温度对空心菜保鲜效果的影响[J].食品与机械,2018,32(2):138-143. [19] 古荣鑫,胡花丽,曹宏,等. 不同薄膜包装对冷藏空心菜采后品质的影响[J].食品与发酵工业,2014,40(3):237-243. [20] Sakuraba Y,Schelbert S,Park S Y,et al. STAY-GREEN and chlorophyll catabolic enzymes interact at light-harvesting complex Ⅱ for chlorophyll detoxification during leaf senescence in arabidopsis[J]. The Plant Cell,2012,24:507-518.
[21] 林永艳,谢晶,朱军伟,等. 不同清洗方式对鲜切鸡毛菜保鲜效果的影响[J]. 食品工业科技,2012,33(20):306-308. [22] 王晓,乔勇进,甄凤元,等. 聚乙烯袋包装结合乙烯吸收剂对德国小香葱低温保鲜效果[J]. 上海农业学报,2018,34(3):123-127. [23] 朱军伟,谢晶,林永艳,等. 贮藏温度对薄膜包装菠菜品质的影响[J]. 食品与机械,2011,27(6):219-221. [24] Mothibe K J,Zhang M,Mujumdar A S,et al. Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties[J]. Drying Technology,2014,32(15):1848-1856.
[25] 邵婷婷,张敏,刘威,等. 采后热水处理对青椒果实低温贮藏期间活性氧代谢及抗氧化物质的影响[J]. 食品与发酵工业,2019,45(12):133-139. [26] 乔勇进,高春霞.绿叶菜贮藏保鲜关键技术[J]. 农村新技术,2019(1):56-57. [27] 李甜竹,郝永胜,甘德芬,等. 不同包装方式对低温贮藏平菇生理特性和细胞壁变化的影响[J]. 安徽农业大学学报,2019,46(6):1055-1061. [28] 郑丽静,韦强,叶孟亮,等. 不同贮藏温度与包装方式对油麦菜保鲜效果的影响[J]. 安徽农业科学,2019,47(14):192-196. [29] 司徒满泉,赖健,范梅红,等. 臭氧水处理结合冷藏对采后菜心保鲜效果的影响[J]. 食品科技,2017,42(10):60-64. [30] 张慧杰,纪海鹏,张晓军,等. 臭氧处理对采后西兰花贮藏品质的影响[J]. 食品研究与开发,2019,40(23):9-14.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
