流态冰预冷处理对西兰花品质及生理的影响

Effect of Slurry Ice Precooling Treatment on Quality of Broccoli

摘要:

本实验为了探究流态冰预冷处理对西兰花贮藏品质的影响，以西兰花为实验材料，将其用流态冰预冷处理后，待温度降至0±1 ℃后于货架温度(20±1 ℃)贮藏。测定贮藏期间西兰花的黄化指数、感官评分、叶绿素、硫代葡萄糖苷、抗氧化酶活性等生理指标，探究流态冰预冷处理对西兰花货架期品质的影响。结果表明：流态冰预冷技术可以快速将西兰花降温至0.4 ℃，降温时间缩短至4 h；在贮藏第3 d，经过流态冰处理的西兰花，叶绿素和维生素C(Vc)含量高于CK组2倍，丙二醛(MDA)含量高于CK组1倍，可溶性固形物(TSS)和硫代葡萄糖苷含量均处于较高水平，保持了西兰花的营养品质；贮藏第3 d，过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)的活性，分别提高了32%、23%和64%，增强了其抗氧化酶活性。故流态冰预冷处理可有效维持西兰花的贮藏品质。

Abstract:

To study the effect of slurry ice precooling treatment on broccoli, slurry ice were used to treat broccoli, then stored at 20±1 ℃ after cooled to 0±1 ℃. Sensory index, yellow index, chlorophyll, glucosinolate and antioxidant enzyme activities were periodically measured to evaluate the storage quality. The experimental results showed that slurry ice precooling technology can quickly reduce the temperature of broccoli to 0.4 ℃ and reduce the cooling time to 4 h. On the third day, the contents of chlorophyll and vitamin C (Vc) in broccoli treated with flowing ice were 2 times higher than those in CK group, and the content of MDA was 1 times higher than that in CK group; the contents of soluble solids (TSS) and glucothioside were both in high level, maintaining the nutritional quality of broccoli; and the activity of CAT, POD, APX increased by 32%, 23% and 64%, respectively. Thus, slurry ice precolling treatment could maintain the storage quality and prolonging the shelf life of broccoli.