以新鲜西兰花为原料,用自发释放浓度为2.5μg/L 1-甲基环丙烯(1-MCP)和5%CO2作为保鲜剂,对西兰花在常温货架进行贮藏处理,以加冰和不做处理为对照,在(20±3)℃下对西兰花的相关指标进行定期测定。结果表明:自发释放CO2处理能够显著延缓西兰花V C含量的减少,并且能够有效抑制西兰花叶绿素含量的下降;自发释放1-MCP处理能够有效降低西兰花呼吸作用,推迟呼吸高峰并使呼吸高峰降低,同时可以延缓可溶性固形物的减少。自发释放1-MCP和CO2处理与2个对照相比均能延长西兰花的货架时间,起到保鲜效果。

Fresh broccolis were treated with spontaneous release of 2. 5 μL /L 1-methylcyclopropene( 1-MCP) and 5% carbon dioxide. The storage quality of broccoli during shelf life at 20 ± 3℃. Brocoli was tested. Broccoli with ice without( 1-MCP) or 5% carbon dioxide treatment was used as control. The results showed that spontaneous release carbon dioxide could delay the decrease of vitamin C and chlorophyll contents; Spontaneous release 1-MCP treatment could decrease the respiration intensity,and delay the decrease of soluble solids contents of broccoli. Spontaneous release of 1-MCP and CO 2 exhibited a better effect than ice treatment on improving the broccoli quality during shelf life period.