贮藏期间不同温度和氯化钙处理对鲜切“雪白”菜花品质的影响
Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut "Xuebai" Cauliflowers.
作者信息
Mu Bingyu, Xue Jianxin, Zhang Shujuan, Li Zezhen
机构信息
College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
出版信息
Foods. 2022 Feb 2;11(3):442. doi: 10.3390/foods11030442.
This study revealed the effect of the use of different temperature and calcium chloride (CaCl) treatments on the storage quality of fresh-cut "Xuebai" cauliflowers. Fresh-cut "Xuebai" cauliflowers were soaked with 2% CaCl solution at different temperatures. The change in the firmness, color, and ascorbic acid (ASA), total glucosinolates (TGLS), polygalacturonase (PG), and lipoxygenase (LOX) content of fresh-cut "Xuebai" cauliflowers during the cold storage period was assessed. In addition, the sensory quality was also evaluated. The results show that the combined treatments with CaCl at different temperatures could effectively maintain the storage quality of fresh-cut "Xuebai" cauliflowers. Then, a method based on factor analysis with comprehensive quality evaluation was proposed. A factor analysis with a principal component analysis (PCA) was conducted on nine indicators of cauliflowers. Two principal components were extracted with a cumulative contribution rate of 97.513%. The results demonstrated that the treatment with the best fresh-keeping effect of cauliflowers in storage was the combination treatment at 40 °C with 2% CaCl solution, while the optimal storage period was 15 days.
本研究揭示了不同温度和氯化钙（CaCl）处理对鲜切“雪白”花椰菜贮藏品质的影响。将鲜切“雪白”花椰菜在不同温度下用2%氯化钙溶液浸泡。评估了鲜切“雪白”花椰菜在冷藏期间硬度、颜色、抗坏血酸（ASA）、总芥子油苷（TGLS）、多聚半乳糖醛酸酶（PG）和脂氧合酶（LOX）含量的变化。此外，还对感官品质进行了评价。结果表明，不同温度下氯化钙的组合处理能有效保持鲜切“雪白”花椰菜的贮藏品质。然后，提出了一种基于因子分析的综合品质评价方法。对花椰菜的9个指标进行了主成分分析（PCA）的因子分析。提取了两个主成分，累积贡献率为97.513%。结果表明，贮藏时花椰菜保鲜效果最佳的处理是40℃下2%氯化钙溶液的组合处理，最佳贮藏期为15天。
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