【摘要】 研究了臭氧水浸泡对鲜切青花菜品质的影响。用10mg /L的臭氧水将鲜切青花菜浸泡5 min和15 min后置入0℃冷库贮藏。在贮藏期间发现臭氧抑制了青花菜的黄化,延缓了青花菜中叶绿素的降解,抑制了类胡萝卜素的合成;同时增加了失重率,降低了叶绿素荧光比值Fm/Fv,但对Vc、蛋白质和总酸并没有影响。更多还原

【Abstract】 Effect of ozone on the quality of fresh-cut broccoli was evaluated. After treated with ozone water (10 mg/L) for 5 minutes and 15 minutes, the broccolis were stored at 0℃. Results indicated that ozone treatment was effective in inhibiting the yellowing of broccolis, decomposing of chlorophyll and synthesizing of carotenoids, but enhancing weight loss of broccolis and decreasing chlorophyll fluorescence ratio Fm/Fv. No significant differences were found in the contents of ascorbic acid, protein and total acid of the treatment.更多还原