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Position: Home > Articles > Effects of Ca2+ on Storage Quality and Antioxidant Capacity of Postharvest Pak-choi FOOD SCIENCE 2007,28 (12) 511-515

采后钙处理对小油菜贮藏品质与抗氧化能力的影响

作  者:
生吉萍;丁洋;李松泉;申琳
单  位:
中国农业大学食品科学与营养工程学院
关键词:
白菜型油菜;钙离子;贮藏;抗氧化能力
摘  要:
以白菜型油菜(Brassica campestris L.,品种"五月慢",俗称小油菜)为材料,以CaCl2溶液为钙源,研究Ca2+处理对小油菜贮藏品质与抗氧化能力的影响。结果表明,浓度为0.3%的Ca2+能够有效地抑制小油菜的黄变和腐烂,提高其总抗氧化能力并延长了贮藏期。
译  名:
Effects of Ca2+ on Storage Quality and Antioxidant Capacity of Postharvest Pak-choi
作  者:
SHENG Ji-ping,DING Yang,LI Song-quan,SHEN Lin* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
关键词:
Brassica campestris L.;Ca2+;storage;antioxidant capacity
摘  要:
Pak-choi (Brassica campestris L. cv. Wuyueman)which grew 80 days was used as material, CaCl2 solution with different concentrations as Ca2+ source was used to study the effects of Ca2+ on the storage quality and antioxidant capacity. The results showed that 0.3% content of CaCl2 solution could effectively restrain yellowing and decaying, and enhance total antioxidant capacity and delay the storage of Pak-choi.

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