Effects of Preharvest Application of Oxalic Acid on Storage Quality of Broccoli

doi:10.11869/j.issn.100-8551.2020.06.1213

Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (6): 1213-1220.DOI: 10.11869/j.issn.100-8551.2020.06.1213

• Food Irradiation·Food Science • Previous Articles Next Articles

Effects of Preharvest Application of Oxalic Acid on Storage Quality of Broccoli

CHENG Chunmei^{1, *}, GUO Yanyin²

1 Zhejiang Pharmaceutical College, Ningbo, Zhejiang 315100;
2 School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255049

Received:2018-12-03 Revised:2019-03-23 Online:2020-06-10 Published:2020-04-19

采前草酸处理对西兰花贮藏品质的影响

程春梅^{1, *}, 郭衍银²

1 浙江医药高等专科学校,浙江宁波 315100;
2 山东理工大学农业工程与食品科学学院,山东淄博 255049

通讯作者: 同第一作者。
作者简介:程春梅,女,副教授,主要从事果蔬贮运保鲜及食品质量安全检测研究。E-mail:chchm79@163.com
基金资助:
浙江省重中之重学科开放基金资助项目(KF2017009),浙江省重点研发计划(2019C02079)

Abstract

Abstract: In order to explore the feasibility of pre-harvest oxalic acid treatment in postharvest preservation of broccoli, broccoli was sprayed with 20 mmol·L^-1 oxalic acid aqueous solution 5 days before harvest (pure water spraying as control), and the harvest broccoli heads was stored for 15 days at 2℃ followed by 20℃ for 4 days. During storage time, physiological and quality parameters were periodically determined. The results indicated that pre-harvest application of oxalic acid on broccoli significantly inhibited the ethylene production and respiration rate(P<0.05), delayed the increase of weight loss, restrained the L^* value increase and H value decrease and maintained the appearance color, and delayed the decline of vitamin C, chlorophyll content and firmness. Overall, pre-harvest treatment of oxalic acid significantly increased the storage quality of broccoli head, which provided the theoretical foundation of oxalic acid application on broccoli storage.

Key words: broccoli, pre-harvest, oxalic acid, storage quality

摘要： 为探讨采前草酸处理在西兰花采后保鲜上应用的可行性,西兰花于采前5 d喷洒20 mmol·L^-1草酸水溶液,以喷洒等量纯水处理作为对照,采后2℃贮藏15 d,之后20℃货架贮藏4 d,定期测定生理及品质指标。结果表明,采前草酸处理可显著抑制贮藏期间呼吸强度和乙烯释放量的上升(P<0.05);延缓失重率的上升,抑制L^*值的增加和H值的下降,抑制叶绿素含量、Vc含量和硬度的下降,采前草酸处理可提高西兰花的贮藏品质。本研究结果为采前草酸处理在西兰花贮藏上的应用提供了理论依据。

关键词: 西兰花, 采前, 草酸, 贮藏品质

CHENG Chunmei, GUO Yanyin. Effects of Preharvest Application of Oxalic Acid on Storage Quality of Broccoli[J]. Journal of Nuclear Agricultural Sciences, 2020, 34(6): 1213-1220.

程春梅, 郭衍银. 采前草酸处理对西兰花贮藏品质的影响[J]. 核农学报, 2020, 34(6): 1213-1220.

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创刊：1987年
主管部门：农业农村部
主办单位：中国原子能农学会与中国农业科学院农产品加工研究所（前中国农业科学院原子能利用研究所）
ISSN：1000-8551

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Effects of Preharvest Application of Oxalic Acid on Storage Quality of Broccoli

采前草酸处理对西兰花贮藏品质的影响

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