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真空预冷处理对青花菜贮藏期间生理活性的影响（Effect of Vacuum Pre-cooling on Physiological Activities of Broccoli during Storage）
青花菜 真空预冷 生理活性
2009/11/3
将真空预冷技术应用于冷藏保鲜青花菜的预处理中，研究了真空预冷处理对青花菜在5℃贮藏期间生理活性的影响。结果表明：与不进行预冷处理样品相比，真空预冷抑制了青花菜的呼吸速率、乙烯释放量，其中失重率减少了2.18%；改善了青花菜的感官品质，减少了叶绿素和维生素C的损失，并通过调节抗氧化酶的活性起到了延缓青花菜衰老的作用。
Production of Volatile Sulfur Compounds in Polyethylene Film Packaged Broccoli Held at Different Temperatures
anaerobic condition dimethyl disulfide methanethiol modified atmosphere
2009/9/9
The production of volatile sulfur compounds in modified atmosphere of packaged broccoli was investigated. Broccoli heads were sealed in 0.03-mm-thick low density polyethylene film and held at 10, 20 o...