将西兰花分别在600、800和1 200 Pa真空预冷压力下,预冷至终温5 ℃,然后于4 ℃贮藏15 d,以常压冷藏样品为对照,研究真空预冷处理对西兰花贮藏过程中感官品质、营养指标和酶活力的影响。结果表明,与CK组相比,真空预冷处理可有效延缓西兰花贮藏过程中感官品质的劣变,保持其可溶性蛋白质、总糖、Vc等营养成分的含量;同时,它也能有效降低呼吸强度,抑制与酶促褐变密切相关的多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)活力的升高。其中,1 200 Pa处理组在保持西兰花可溶性蛋白质、Vc含量和抑制PPO及POD酶活力升高方面最为显著。1 200 Pa真空预冷压力处理可有效提高西兰花的贮藏品质。该研究结果为真空预冷技术在西兰花贮藏过程中的应用提供了实验依据和参考。
关键词：
真空预冷; 西兰花; 贮藏; 品质; 保鲜
In order to investigate the effect of vacuum pre-cooling treatment on broccoli preservation, broccoli was pre-cooled to 5 ℃ under the pressure of 600, 800 and 1 200 Pa, respectively, and then stored at 4 ℃ for 15 days. Sensory quality, nutritional indexes and enzymatic activity of broccoli during storage were determined using un-precooled samples as control. The results showed that compared with control, vacuum pre-cooling treatment effectively delayed the deterioration of sensory quality, and maintained the content of soluble protein, total sugar, Vc and other nutrients. In addition, it could effectively reduce the respiratory intensity, and inhibit polyphenol oxidase (PPO) and peroxidase (POD) activity. Furthermore, the 1 200 Pa treatment showed the most significant effect on maintaining soluble protein, Vc content, and inhibiting enzymatic activity of PPO and POD, which contributed a beneficial improvement on the preservative quality of broccoli. This study provides experimental basis for the utilization of vacuum pre-cooling technology on the preservation of broccoli.
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