|Table of Contents|

Effects of Cmpound Peservation on Sorage Quality of Chinese Kale at Room Temperature

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年06
Page:
97-103
Research Field:
Publishing date:

Info

Title:
Effects of Cmpound Peservation on Sorage Quality of Chinese Kale at Room Temperature
Author(s):
NIU Jiajia1; SHEN Mingbo2; HU Qingxia2; LI Ying2; LU Yunfeng3; ZHANG Sipu1
(1.Horticulture Research Institute,Henan Academy of Agricultural Sciences,Zhengzhou,Henan 450002;2.College of Horticulture,Henan Agricultural University,Zhengzhou,Henan 450002;3.Nanyang Normal University,Nanyang,Henan 473061)
Keywords:
Chinese kale; 1-Methylcyclopropene(1-MCP); lysozyme; chitosan; storage quality
PACS:
-
DOI:
10.11937/bfyy.20202132
Abstract:
In order to improve the storage quality of Chinese kale at room temperature,taking Chinese kale as material,the experiment of storage freshness of Chinese kale at room temperature was carried out according to the method of lysozyme and chitosan compound fresh-keeping solutions dipped in stem and combined with 1-methylcyclopropyl (1-MCP).The results showed that compound preservation processing could inhibit Chinese kale SPAD value during storage at room temperature,lower vitamin C content,relative conductivity,and reduce the peroxidase (POD) activity and malondialdehyde (MDA) content,so as to better maintain the original quality and prolong the shelf life.Storage for 6 days,SPAD value and vitamin C content were 31.0% and 32.5% higher than control,the relative conductivity,weightloss rate,vitamin C content and MDA content of the treaments were 1.54%,8.1%,7.2% lower than control,POD activity of the leaf and stem were 24.2% and 27.0% lower than the control,respectively.This study can provide a reference for storage of Chinese kale at room temperature.

References:

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Last Update: 2021-06-09