Effects of Compound Preservatives on Senescence of Postharvest Broccoli under Micro-vacuum Conditions
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Abstract:
In order to explore the effects of compound preservatives of 6-BA and 0.2% SBN on senescence of postharvest broccoli in micro-vacuum conditions, freshly broccoli was stored at temperature of 3±0.5 ℃ with pressure of 400~500 torr. The contents of chlorophyll, Vc and MDA and the activities of PPO and POD were determined to explore better composite preservative concentration. The results showed that three concentrations can inhibit the degradation of chlorophyll and Vc, reduce the accumulation of membrane lipid peroxidation product MDA, lower the activities of PPO and POD in varying degrees. 40 mg/L 6-BA and 0.2% SBN showed the best effect on inhibition of broccoli postharvest senescence.
