作 者: ;
机构地区: 韩山师范学院生物系
出 处: 《长江蔬菜》 2009年第05X期29-31,共3页
摘 要: 研究了0℃包装贮藏条件下,化学药剂处理对单花球青花菜品质的影响。研究结果表明,赤霉素(GA3)、苯甲酸钠(SBN)、6-苄基腺嘌呤(6-BA)均能延缓青花菜的品质下降,其中以40mg/kg6-BA+0.2%SBN处理的效果最好,在药后30d时,叶绿素含量仅下降9.8%,未表现出黄化,失水率仅为2.25%,花球形态紧密充盈,保持了较好的商品性。 Packaged broccoli (Brassica oleracea L. var. italica Planch) was stroed at 0℃ to study the effects of chemical preservatives on its quality during the storage. GA3, sodium benzoate (SBN) and 6-BA could keep good quality, and broccoli treated with 40 mg/kg 6-BA and 0.2% SBN showed the best quality, chlorophyll content, deceased by 9.8% and water content only losed 2.25% after 30 d storage at 0℃.