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.
ZHAO Weiqi
,
MENG Zan
,
DONG Bin
,
LAN Yanli
,
CHEN Anjing
,
LI Chen
,
ZHAO Botao
,
LI Feng
. Effects of vacuum pre-cooling treatment on preservative quality of broccoli[J]. Food and Fermentation Industries, 2019
, 45(19)
: 213
-218
.
DOI: 10.13995/j.cnki.11-1802/ts.020742
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