Effect of Different Treatment Methods on Quality of Broccoli During Cold Storage
The effects of top-icing package, 2.5μL·L-1 1methylcyclopropene (1-MCP), 2％ ～ 5％ low oxygen and 2.5μL·L-1 1-MCP + 2％～5％ low oxygen on the quality of broccoli during 60 days cold storage at 0℃ were studied. The results showed that the sensory evaluation of broccoli without treatment was 33 and salable for 30 days, with top-icing package was 3.4 for 40 days, with 2.5μL·L-1 1-MCP and 2.5μL·L-1 1-MCP + 2％～5％ low oxygen were 3.1 and 33 for 50days, with 2％～5％ low oxygen was 3.1 for 60 days respectively. During cold storage, the sensory evaluation, soluble protein, chlorophyll and Vitamin c contents decreased gradually, and weight losses increased gradually. The quality of broccoli was kept best and the nutrition losses of broccoli were the least with 2％～5％ low oxygen during 60 days cold storage at 0℃, the weight loss was 2.01％, the loss of soluble solid, soluble protein, chlorophyll and Vitamin c contents of broccoli were 15.80％, 4.17mg/g, 43.05 mg/100g and 39.58 mg/100g, respectively.
broccoli top-icing package 1-MCP low oxygen cold storag
Sheng Liu Zhenliang Zhang Li Li
Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences,National Engineering Research Center for Vegetables Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture Key Laboratory of Urban Agriculture (North), Ministry of Agriculture Beijing 100097, P. R. China
国际会议
哈尔滨
英文
833-836
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）