期刊
FOOD CHEMISTRY
卷 131, 期 2, 页码 519-526出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.09.016
关键词
Chinese kale; 1-Methylcyclopropene (1-MCP); Bolting stems; Antioxidants; Glucosinolates
资金
- National High-tech R&D Program of China (863 program) [2008AA10Z111]
- National Natural Science Foundation of China [30320974]
- Fok Ying Tong Education Foundation [104034]
The effect of 1-methylcyclopropene (1-MCP) on postharvest characters, antioxidants and glucosinolate contents in bolting stems of Chinese kale (Brassica alboglabra Bailey) was investigated. Chinese kale was treated with air (control) and 10 mu l l(-1) of 1-MCP for 24 h, followed by storage for up to seven days at 20 degrees C. 1-MCP treatment obviously extended the shelf life, delayed weight loss and decreased the rate of softening, chlorophyll degradation and changes in hue angle. In addition, ethylene production was suppressed and the respiration rate declined. Moreover, 1-MCP treatment postponed the decrease of ascorbic acid, carotenoids and glucosinolates. 1-MCP treatment of bolting stems also delayed the accumulation of total phenolics, and maintained a high level of antioxidant capacity. These results demonstrate that 1-MCP treatment is a good practice for extending shelf life, maintaining the appearance and nutrient value, and reducing the loss of health-promoting compounds, particularly antioxidants and glucosinolates in the Chinese kale. (C) 2011 Elsevier Ltd. All rights reserved.
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