CAJ | 학술논문

为探究不同贮藏方式对于鲜切大白菜食用品质的影响，研究采用不同包装及贮藏温度对鲜切大白菜进行处理，通过测定其感官品质、抗坏血酸、可溶性蛋白质、可溶性固形物及亚硝酸盐含量的变化，探究不同贮藏方式对鲜切大白菜食用品质的影响。结果表明：两种冷藏（4±1℃）条件下（即冷藏与冷藏 PE）鲜切白菜的感官品质均显著优于两种室温（18±2℃）条件（即室温与室温 PE）（P≤0．05），且两种冷藏条件下可明显延缓抗坏血酸、可溶性蛋白质、可溶性固形物含量的下降，抑制亚硝酸盐含量的升高。其中，以冷藏 PE 贮藏方式对保持鲜切白菜的食用品质效果最佳。
위탐구불동저장방식대우선절대백채식용품질적영향，연구채용불동포장급저장온도대선절대백채진행처리，통과측정기감관품질、항배혈산、가용성단백질、가용성고형물급아초산염함량적변화，탐구불동저장방식대선절대백채식용품질적영향。결과표명：량충랭장（4±1℃）조건하（즉랭장여랭장 PE）선절백채적감관품질균현저우우량충실온（18±2℃）조건（즉실온여실온 PE）（P≤0．05），차량충랭장조건하가명현연완항배혈산、가용성단백질、가용성고형물함량적하강，억제아초산염함량적승고。기중，이랭장 PE 저장방식대보지선절백채적식용품질효과최가。
Aims to study the effect of different storage methods on the edible qualities of fresh-cut Chinese cabbage,the fresh-cut Chinese cabbages were treated by different storage temperature and packaging methods, the variation of organoleptic quality,the content of ascorbic acid,soluble protein,soluble solid and nitrite was determined to explore the effect of different storage methods on the edible qualities of Fresh-cut Chinese cab-bage.The results showed that the sensory quality of fresh-cut cabbage in two kinds of refrigerated(4 ±1℃) conditions (refrigeration and refrigeration PE)were significantly better than in the two kinds of ambient(18 ± 2℃)conditions (room temperature and room temperature PE),the reduction of ascorbic acid,soluble protein and soluble solid content can be delayed,the exaltation of nitrite content can be inhibited in two kinds of refrig-erated conditions,among them,the result of PE refrigerated storage methods for maintaining the quality of fresh-cut cabbage edible is the best .