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当前位置: 首页 > 文章 > 贮藏温度对鸡毛菜贮藏品质的影响 上海农业学报 2018 (2) 94-98
Position: Home > Articles > Effect of temperature on the storage physiological quality of fresh Brassica rapa L. Chinensis Group. Acta Agriculturae Shanghai 2018 (2) 94-98

贮藏温度对鸡毛菜贮藏品质的影响

作  者：
乔勇进;高春霞;甄凤元;王晓;钟敏增
关键词：
鸡毛菜;低温;理化指标;营养成分;生理品质
摘  要：
温度是鸡毛菜贮藏保鲜的基础条件,为了探讨不同贮藏温度对鸡毛菜品质与生理变化的影响,选用0℃、4℃、9℃、20℃四个贮藏温度,对鸡毛菜的总色差、叶绿素、可溶性糖、维生素C等品质指标和过氧化物酶(POD)、多酚氧化酶(PPO)、超氧化物歧化酶(SOD)等生理生化指标进行测定分析。结果表明:低温贮藏可以有效的延缓鸡毛菜叶绿素、维生素C、可溶性糖含量下降;有效抑制色差值ΔE的变化,延缓过氧化物酶(POD)、多酚氧化酶(PPO)活性下降和超氧化物歧化酶(SOD)活性的升高,对鸡毛菜的采后衰老起到了显著抑制作用。研究表明0℃贮藏条件下贮藏品质最好,有效保持了鸡毛菜的最佳食用品质与商品特性。
译  名：
Effect of temperature on the storage physiological quality of fresh Brassica rapa L. Chinensis Group.
作  者：
QIAO Yong-jin;GAO Chun-xia;ZHEN Feng-yuan;WANG Xiao;ZHONG Min-zeng;Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture Sciences;College of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology;Shanghai Saiwengfu Agricultural Development Co Ltd;
单  位：
QIAO Yong-jin%GAO Chun-xia%ZHEN Feng-yuan%WANG Xiao%ZHONG Min-zeng%Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture Sciences%College of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology%Shanghai Saiwengfu Agricultural Development Co Ltd
关键词：
Brassica rapa L. Chinensis Group;;Low temperature;;Physical and chemical indicators;;Nutritional components;;Physiological quality
摘  要：
The temperature was the foundation of storage ofBrassica rapaL.ChinensisGroup.. In order toresearch the quality and physiological changes in different temperatures,Brassica rapaL.ChinensisGroup. werestored in four tempertature of 0 ℃, 4 ℃, 9 ℃ and 20 ℃, respectively; the quality indicators such aschlorophyll,vitamin C,soluble sugar and color differenceΔE, and physiological and biochemical indicators suchas peroxidase(POD),polyphenol oxidase(PPO)and superoxide dismutase(SOD)activity were measured. Theresults showed that the low temperature storage could effectively slow down the rate of descent inBrassica rapa L.ChinensisGroup. chlorophyll,vitamin C,soluble sugar,effectively restrain the change of the color differenceΔE,delay the changes of peroxidase( POD), polyphenol oxidase( PPO) and superoxide dismutase( SOD)activity. Thus, the senescence of theBrassica rapaL.ChinensisGroup. was significantly inhibited. Researchindicated that 0 ℃ was the best storage temperature for BrassicarapaL.ChinensisGroup. in edible andcommodity quality.

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