Effect of water/oil/water double-preservation emulsion on storage quality of broccoli
Using fresh-cut broccoli as the experimental material, we analyzed the effects of water/oil/water （W/O/W） double-preservation emulsion on the main quality indexes [lightness (L<sup>*</sup>) value, yellow-blue (b<sup>*</sup>) value, relative electronic conductivity, malondiald...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2020-02-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2019.08.261 |
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| Summary: | Using fresh-cut broccoli as the experimental material, we analyzed the effects of water/oil/water （W/O/W） double-preservation emulsion on the main quality indexes [lightness (L<sup>*</sup>) value, yellow-blue (b<sup>*</sup>) value, relative electronic conductivity, malondialdehyde, chlorophyll, chlorophyllase, Mg-dechelatase (MDCase), total phenols, total flavonoids, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, total number of colonies, vitamin C, glucosinolate] of broccoli under 25 ℃ storage conditions. The experimental results showed that W/O/W double-preservation emulsion could inhibit the increase of b<sup>*</sup> value, relative electronic conductivity and malondialdehyde content, and delay the reduce of the contents of the chlorophyll, total phenols, total flavonoids and vitamin C, and the activities of chlorophyllase, MDCase, and the DPPH free radical scavenging rate in the broccoli. These results suggest that W/O/W double-preservation emulsion could effectively maintain the quality of broccoli and extend the shelf life. |
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| ISSN: | 1008-9209 2097-5155 |