不同采后处理对青花菜功能成分和品质的影响
青花菜富含维生素C 和芥子油苷等抗癌功能成分, 是一种世界范围的重要蔬菜。青花菜的食用部分为花球, 呼吸非常旺盛, 易衰老黄化, 是一种非常难贮藏的蔬菜, 采后过程中容易造成营养和品质的下降, 研究不同采后处理对青花菜功能成分和品质的影响, 不仅在采后生理研究领域有较大的意义, 而且对青花菜产业有重要指导作用。本文结合国内外研究报道, 分析了冷藏、气调、薄膜包装、乙烯抑制剂1-甲基环丙烯处理和光处理等采后处理方式对采后青花菜产品功能成分和品质的影响, 从芥子油苷等功能成分生物合成和代谢的角度解析了可能的机制, 在此基础上全面总结和评价青花菜各种采后处理方法, 并对该领域未来研究方向及其应用前景进行了展望。
Broccoli has been described as one of the most important vegetables worldwide, and it is a rich source of vitamin C and anti-carcinogenic phytochemicals, such as glucosinolates. The edible part of broccoli is floret head,which is high in respiration rate, and easy to be senescent and yellowing. As a kind of highly perishable products,broccoli heads usually undergo losses in nutrients and quality during postharvest period. The researches on the influence of different postharvest handlings in functional components and quality of broccoli are significant to postharvest physiology, but also have an important guiding role for the broccoli industry. Based on recent investigations, the effects of different postharvest handlings, including cooling storage, atmosphere control, modified atmosphere packaging, 1-methylcyclopropene (1-MCP) and light treatment on functional components and quality of broccoli were reviewed, and the related mechanisms were verified by elucidating the biosynthesis and metabolism pathway of glucosinolates. The common postharvest handling methods of broccoli products were summarized and evaluated, and future researches as well as their potential in broccoli industry were prospected.
标题：不同采后处理对青花菜功能成分和品质的影响
英文标题：Effects of different postharvest treatments on functional components of broccoli
作者：
王梦雨 浙江大学农业与生物技术学院园艺系
袁雯馨 浙江大学农业与生物技术学院
汪炳良 浙江大学农业与生物技术学院园艺系
汪俏梅 浙江大学农业与生物技术学院
中文关键词:功能成分,青花菜,采后处理,1-甲基环丙烯,
英文关键词:functional components,broccoli,postharvest treatments,1-methylcyclopropene,
发表日期：2017-12-12
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