| 贮藏温度对叶菜类蔬菜采后品质的影响 |
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| 引用本文： | 刘玉军,徐桂燕,王英,单桂萍,杨玉敏,黄镜梨,王廷芹.贮藏温度对叶菜类蔬菜采后品质的影响[J].中国果菜,2021(3). |
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| 作者姓名： | 刘玉军 徐桂燕 王英 单桂萍 杨玉敏 黄镜梨 王廷芹 |
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| 作者单位： | 青岛西海岸新区农业农村局;广东海洋大学 |
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| 基金项目： | 2020年广东省农业科技创新及推广体系建设项目(2020KJ122);教育部卓越农林人才培养计划(园艺GDOU2014041204);国家级农科教合作人才培养基地(GDOU2013040301);园艺和园林专业实践技能型农林人才培养模式改革试点(GDOU2014041208);园艺专业综合改革试点(GDOU2013040402)。 |
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| 摘 要： | 本试验以生菜、油麦菜和茼蒿三种菊科叶菜类蔬菜作为试验材料,探讨不同贮藏温度对叶菜采后外观品质、可溶性蛋白质含量、丙二醛含量和相对含水量等生理指标的影响。结果表明,三种叶菜类蔬菜冷藏处理(4℃)的外观及其生理品质都比常温(25℃)处理好,在4℃条件下贮藏,能有效减缓外观品质的变化,降低硝酸盐的积累,抑制叶绿素的分解和丙二醛含量的增加,从而减少营养成分的损失,延长生菜、油麦菜和茼蒿的货架期。
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| 关 键 词： | 贮藏温度 采后 叶菜 品质 |
Effects of Storage Temperature on Postharvest Quality of Leaf Vegetables |
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| LIU Yu-jun,XU Gui-yan,WANG Ying,SHAN Gui-ping,YANG Yu-min,HUANG Jing-li,WANG Ting-qin.Effects of Storage Temperature on Postharvest Quality of Leaf Vegetables[J].China Fruit and Vegetable,2021(3). |
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| Authors: | LIU Yu-jun XU Gui-yan WANG Ying SHAN Gui-ping YANG Yu-min HUANG Jing-li WANG Ting-qin |
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| Institution: | (Qingdao West Coast New Area Agricultural and Rural Bureau,Qingdao 266400,China;Guangdong Ocean University,Zhangjing 524088,China) |
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| Abstract: | In this experiment,lettuce,sauerkraut and chrysanthemum were used as experimental materials to investigate the effects of different storage temperatures on the appearance quality,soluble protein content,malondialdehyde content and relative water content of leafy vegetables.The results showed that the appearance and physiological quality of three kinds of leafy vegetables treated at 4℃were better than those treated at 25℃.It could effectively slow down the change of appearance quality,reduce the accumulation of nitrate,inhibit the decomposition of chlorophyll and the increase of MDA content,so as to reduce the loss of nutrients and prolong the shelf life of lettuce,lettuce and chrysanthemum. |
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| Keywords: | Storage temperature postharvest leaf vegetables quality |
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