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浙江大学学报（农业与生命科学版）
Journal of Zhejiang University (Agriculture and Life Sciences)  2020, Vol. 46 Issue (1): 74-82    DOI: 10.3785/j.issn.1008-9209.2019.08.261
Research articles     
Effect of water/oil/water double-preservation emulsion on storage quality of broccoli
Ling LU1(),Yida FANG1,Li LI1,Yanqun XU1,2,Zisheng LUO1,2,3,4,5()
1.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2.Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
3.Key Laboratory of Ago-Products Postharvest Handing of Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
4.National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, China
5.Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
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Abstract  

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*) value, yellow-blue (b*) 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* 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.

Key words： water/oil/water double-preservation emulsion      broccoli      quality      storage     
Received: 26 August 2019      Published: 25 February 2020
CLC:  TS 255.3  
Corresponding Authors: Zisheng LUO     E-mail: 1522352436@qq.com;luozisheng@zju.edu.cn
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Ling LU
Yida FANG
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Zisheng LUO
Cite this article:

Ling LU,Yida FANG,Li LI,Yanqun XU,Zisheng LUO. Effect of water/oil/water double-preservation emulsion on storage quality of broccoli. Journal of Zhejiang University (Agriculture and Life Sciences), 2020, 46(1): 74-82.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2019.08.261     OR     http://www.zjujournals.com/agr/Y2020/V46/I1/74


水包油包水双重保鲜乳液对西兰花贮藏品质的影响

以鲜切西兰花为研究对象，分析水包油包水（water/oil/water, W/O/W）双重保鲜乳液对西兰花在25 ℃贮藏条件下的主要品质指标[明度（L*）值、黄蓝（b*）值、相对电导率、丙二醛、叶绿素、叶绿素酶、脱镁螯合酶、总酚、总黄酮、1，1-二苯基-2-三硝基苯肼自由基（1, 1-diphenyl-2-picrylhydrazyl， DPPH）清除活性、菌落总数、维生素C、硫代葡萄糖苷]的影响。结果显示：W/O/W双重保鲜乳液可以抑制b*值、相对电导率、丙二醛含量的上升，延缓西兰花中叶绿素、总酚、总黄酮、维生素C含量和叶绿素酶、脱镁螯合酶活性及DPPH自由基清除率的降低，可有效维持西兰花的品质，延长货架期。


关键词： 水包油包水双重保鲜乳液,  西兰花,  品质,  贮藏 
Fig. 1 Changes of L*, b*, relative electronic conductivity and MDA content of broccoli during storage at 25 ℃Single asterisk (*) indicates significant differences at the 0.05 probability level.
Fig. 2 Changes of chlorophyll content, chlorophyllase and MDCase activities of broccoli during storage at 25 ℃Single asterisk (*) indicates significant differences at the 0.05 probability level.
Fig. 3 Changes of total phenol, total flavonoid contents and DPPH radical scavenging rate of broccoli during storage at 25 ℃Single asterisk (*) indicates significant differences at the 0.05 probability level.
Fig. 4 Changes of total colony counts of broccoli during storage at 25 ℃Single asterisk (*) indicates significant differences at the 0.05 probability level.
Fig. 5 Changes of vitamin C content of broccoli during storage at 25 ℃Single asterisk (*) indicates significant differences at the 0.05 probability level.
Fig. 6 Changes of glucosinolate content of broccoli during storage at 25 ℃Single asterisk (*) indicates significant differences at the 0.05 probability level.
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