用西红花精油处理延迟收获后减少损失中国开花的白菜白菜
Daoye Chen1,2, Minhui Li1, Wenya Wu1
1School of Food Science and Engineering, Foshan University, Foshan 528225, China.
Foods (Basel, Switzerland)
|November 13, 2025
概括
红枣精油通过延迟叶子黄色化和保持质量,有效地保护中国开花的白菜. 这种天然防腐剂显著延长了这种易腐的蔬菜的保质期.
科学领域:
- 园艺科学 园艺科学
- 食品科学 食品科学 食品科学
- 植物生理学 植物生理学
背景情况:
- 叶子变黄是中国开花白菜质量损失的关键指标.
- 对于这种易腐烂的蔬菜,需要有效的保存方法.
研究的目的:
- 为了研究香精油对中国开花白菜的保护作用.
主要方法:
- 中国的开花白菜用0.5ppm的提精油进行了处理.
- 储存条件:15°C和90%的相对湿度 (RH).
- 评估的参数包括叶子变黄,染色,叶绿素降解,相对导电性,维生素C,可溶固体,可溶糖,可溶蛋白,过氧化酶 (POD) 和酶 (CAT) 活性.
主要成果:
- 茶叶油处理延迟了叶子的黄色变化24%,色彩下降了60%.
- 抑制了叶绿素降解,相对导电率增加了62%.
- 在7天后维护了维生素C,可溶固体,可溶糖和可溶蛋白质的较高水平. 减缓POD活动升高和增强CAT活动,减少氧化损伤.
结论:
- 红枣精油显著延迟了中国开花的白菜的衰老.
- 显示出作为天然防腐剂的潜力,可以延长保质期并保持质量.
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