为探讨微真空贮藏条件对鲜切西兰花保鲜效果的影响，本研究以西兰花为试材，将西兰花用有效氯质量浓度为100 mg/L次氯酸钠溶液消毒处理后，用清水漂洗干净，切分成直径约3~4 cm的小花球，随机装入规格为30 cm×20 cm×8 cm的塑料小筐，放入真空压力为66.65~79.98 KPa、贮藏温度为4±1 ℃的微真空贮藏设施进行贮藏实验，以相同温度下的常压冷藏库贮藏为对照实验，探讨不同贮藏条件对鲜切西兰花感官品质、呼吸强度、失重率、可滴定酸、Vc及叶绿素含量的影响。结果表明：与相同温度下的常压贮藏相比，微真空贮藏可明显提高鲜切西兰花的感官品质，显著降低鲜切西兰花贮藏期间的呼吸强度和失重率，减缓可滴定酸、Vc及叶绿素含量的下降（P<0.05）。表明微真空贮藏条件能明显提高鲜切西兰花的采后保鲜效果。

In order to study the preservation effect of micro-vacuum storage conditions on the fresh-cut broccoli, the broccoli was disinfected with 100 mg/L sodium hypochlorite, rinsed clean with water, cut into flower ball about 3~4 cm in diameter, loaded into the 30 cm×20 cm×8 cm plastic baskets, placed in vacuum pressure of 66.65~79.98 KPa, storage temperature of 4 ± 1 ℃ micro vacuum storage facilities, atmospheric freezer storage was as the control experiment under the same temperature and the effect of different storage conditions on the sensory quality, respiratory intensity, weight loss, titratable acid, Vc and chlorophyll contents was investigated .The results showed that compared with the same temperature atmosphere storage, micro-vacuum storage could obviously improve the sensory quality, significantly inhibit the respiratory intensity, reduce weight loss, delay the decrease of titratable acid, Vc and chlorophyll contents (P<0.05) of fresh-cut broccoli. It indicated that the micro-vacuum storage conditions could visibly heighten the preservation effects of fresh-cut broccoli.

山东省自然科学基金项目（ZR2011CL009）