Effects of GA3 Treatment on Preservation of Broccoli in Micro-vacuum Conditions
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Abstract:
In order to explore the effect of different concentrations of GA3 on preservation effect of broccoli in micro-vacuum conditions, the broccoli was soaked with GA3 of 80~120 mg/L for 5 minutes, using the samples soaked with distilled water for 5 minutes. Then the samples were dried in air and stored at temperature of 3?0.5 ℃ and pressure of 400~500 torr. The effects of GA3 concentrations of on preservation of broccoli were studied. The results showed that GA3 treatment can lower PPO and POD activities of broccoli, inhibit the degradation of chlorophyll and decline in Vc and reduce the accumulation of membrane lipid peroxidation product MDA in varying degrees. The best effect of 100 mg/L GA3 on delaying broccoli postharvest senescence was the best.
