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.
ZHONG Yufu
,
LIU Sheng
,
ZHANG Qi
,
LU Yuyi
. Effects of different treatments on nutrition and quality of Chinese flowering cabbage[J]. Food and Fermentation Industries, 2020
, 46(20)
: 159
-163
.
DOI: 10.13995/j.cnki.11-1802/ts.024528
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