|Table of Contents|

Detection of Vegetable Smell Quality After Transport Vibration Based on Electronic Nose Technology

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年18
Page:
100-109
Research Field:
Publishing date:

Info

Title:
Detection of Vegetable Smell Quality After Transport Vibration Based on Electronic Nose Technology
Author(s):
LIU Yao1; XU Dongying1; LIU Jing1; 2; ZUO Jinhua1; GAO Lipu1; WANG Qing1
(1.Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China),Ministry of Agriculture/Key Laboratory of Urban Agriculture(North),Ministry of Agriculture,Beijing 100097；......
Keywords:
pepper; round green pepper; broccoli; methyl jasmonate; electronic nose
PACS:
-
DOI:
10.11937/bfyy.20184615
Abstract:
The pepper，green round pepper and broccoli were used as raw materials to vibration，non-vibration and MeJA treatment and electronic nose was used to detect the volatile components in vegetables at different storage time.The results showed that the change of smell of prickly pepper and broccoli in non-vibration group was smaller than that in vibrating group，while that in non-vibrating group and vibrating group in round green pepper group was smaller.MeJA treatment of vibrating pepper，green pepper and broccoli could effectively inhibit the change of the smell of pepper，green pepper and broccoli.Therefore，reducing the vibration of fruits and vegetables during transportation and treating them with MeJA could effectively maintain the storage quality of fruits and vegetables and prolong the shelf life of fruits and vegetables.

References:

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Last Update: 2019-10-08