摘要
以4个西芹和6个本芹品种为实验材料,研究了不同品种、不同根处理下芹菜的4℃低温保鲜效果。结果表明品种类型对保鲜效果影响显著,西芹优于本芹,西芹中表现最好的品种为皇冠西芹,其次为哥伦比亚西芹,前者货架期达16d;本芹中黄心芹较好,货架期15d。根处理对芹菜保鲜效果影响显著,表现为切根(NR)保鲜效果最佳,其次为根清水(RW)浸泡处理,带根(R)和2%根蔗糖水浸泡处理(RS)最差;皇冠西芹NR的货架期长达22d,黄心芹NR货架期20d,贮藏第25d,两个品种的失重率均只有R处理的80%。综合考虑,采后切根,塑料薄膜包装,4℃下的保鲜效果好,西芹货架期可达25d。
With 4 western and 6 local celery cultivars as test materials,the effect of preservation of different varieties,root treatments were studied at 4℃. The results showed that celery cultivars had significant effect on celery＇s freshness,and the western celery cultivars were generally better than local ones. The best cultivar of the western celery was Crown Celery,the second was Columbia Parsley. The shelf life of the former was 16 days. In local celery cultivars,Yellow Stem Celery was the best,and its shelf life reached 15 days. The root treatments had significant effect on celery＇s preservation. The effect of root cutting treatment（NR） was the best way of celery preservation for both types of celery,the second was the root soaking with water（RW）,and the worst was the root non-cutting （R） and root soaking with 2% sucrose solution. The shelf life of Crown Celery of NR treatment reached 22 days,and the one of Yellow Stem Celery of NR treatment was 20 days,and the rate of fresh weight loss of NR for both cultivars were 80% of R treatment at the 25th days of storage. Therefore,the better way of postharvest treatment for celery was to cut root,then pack with plastic membrane and store at 4℃. The 25 days of shelf life would get for some of the western celery cultivars.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期354-358,共5页
Science and Technology of Food Industry
基金
上海市教委植物种质资源创新平台资助项目(B-6010-11-001)
关键词
芹菜
冷藏保鲜
根处理
货架期
celery
cooling preservation
root treatment
shelf life
