【作者】 刘升； 武田吉弘； 堀 茂樹；

【Author】 Liu Sheng Yosihiro Takeda and Sigeki Hori (National Engineering Research Center for Vegetables,Beijing Vegetable Research Center)

【机构】 国家蔬菜工程技术研究中心； 日本長野県農業綜合試驗場；

【摘要】 试验研究了小白菜采后真空冷却和空气冷却后,在2℃条件下冷藏7天、10天、14天、19天和29天的品质变化。结果表明:冷藏19天的小白菜新鲜并具有商品性。随着冷藏时间的延长,小白菜的失重率逐渐增多,颜色变浅,维生素C含量和还原型维生素C含量逐渐降低,冷藏前10天小白菜的叶绿素含量变化不大,10天以后明显降低。真空冷却后的小白菜品质明显好于空气冷却后的小白菜品质,前者维生素C、还原型维生素C、叶绿素含量的损失均低于后者,且真空冷却后2℃冷藏29天的小白菜仍具有商品性。更多还原

【Abstract】 The quality changes of pakchoi in cold storage after vacuum cooling and air cooling,at 2℃for 7 days,lOdays,14days,19days and 29days were studied.The results showed that the pakchoi with the marketability could be stored for 19 days at 2℃.During cold storage,the weight loss rate of pakchoi increased gradually,the color became light,vitamin C and reducing vitamin C contents decreased gradually,the change of chlorophyll content during 10 days cold storage increased,10 days later would reduce obviously.The quality of pakchoi that was cooled after vacuum cooling was better than that after air cooling.The losses of vitamin C,reducing vitamin C and chlorophyll contents after vacuum cooling were lower than those after air cooling.The pakchoi with the marketablity after vacuum cooling could be stored for 29 days at 2℃.更多还原