为延长菜心冷藏保鲜时间,采用10 μL/L 1-甲基环丙烯(1-methylcyclopropene,1-MCP)+防雾膜、0.56 mg/L臭氧+防雾膜和防雾膜对菜心进行包装处理后, 测定其在0 ℃贮藏期间的营养品质的变化。结果表明,在0 ℃条件下贮藏28 d后,1-MCP+防雾膜包装菜心的品质最好,其感官评价得分、失重率、黄化指数、可溶性固形物含量分别为6.56分、4.17%、13.22%、3.33%。其中VC、叶绿素、可溶性蛋白保留率分别为43.9%、57.5%、50.0%。因此,1-MCP+防雾膜处理能够抑制菜心冷藏期间失重率的升高和延缓感官评价、VC、叶绿素、可溶性蛋白含量的降低,对菜心黄化指数的影响较为明显,可以延长菜心的商品寿命。
In order to prolong the cold storage time of Chinese flowering cabbage, the Chinese flowering cabbage was packaged and treated with 10 μL/L of 1-MCP+ anti-fog film, 0.56 mg/L of ozone+ anti-fog film, and anti-fog film, respectively. And its nutrition and quality changes during cold storage at 0 ℃ was measured. The results showed that, after 28 days of storage at 0 ℃, 1-MCP flowering cabbage with anti-fog film had the best quality. The sensory evaluation, weight loss rate, yellow index and soluble solid content were 6.56, 4.17%, 13.22% and 3.33% respectively. And the nutrient retention rates of VC, chlorophyll and soluble protein were 43.9%, 57.5% and 50.0%, respectively. In conclusion, 1-MCP+anti-fog film could inhibit the increase of weightlessness and delay the decrease of sensory evaluation, VC, chlorophyll and soluble protein. This treatment has a significant effect on the yellow index of Chinese flowering cabbage.
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