Distribution & Access For Publication Downloads News About Us Contact Us
Paper Titles
Protein Extraction of the Long-Term Room Temperature Storage Wheat Straw
p.1252
Research on Oxidation of Phenanthrene to Phenanthrenequinone with TBHP
p.1256
Selectivity of the Cycloaddition of Tert-amyl Alcohol and α-methylstyrene
p.1261
Studies on Charcoal Block Production from Three Charcoal Types of Biomass Employing Screw Press Unit
p.1265
Study of Physicochemical Properties of Chinese Small Cabbage(Brassica chinensis L.) Stored at Four Temperatures
p.1275
Study on Hydrophobic Microorganism as Coal Bio-Desulfurizing Agent
p.1282
Study on the Isolation of Polysaccharide from Purple Sweet Potato by DEAE-Cellulose 52
p.1286
Synthesis and the Study of Oil Displacement Performance of Stearate-2-Hydroxy-3-Propane Sulfonic Acid Sodium Salt
p.1292
The Assessment of Sweet Sorghum Straw Bio-Feed Fermentated by the Compound Microbial Agent in Bags and Cellar Pits
p.1297

Study of Physicochemical Properties of Chinese Small Cabbage(Brassica chinensis L.) Stored at Four Temperatures

Article Preview

Abstract:

Chinese small cabbage (Brassica rapa L.Chinensis Group.), is one of Shanghai special vegetables, whose storage qualities were rarely studied by domestic researchers yet. Hence for, physical and chemical indexes of Chinese small cabbage ( harvested in Lingang new city, Shanghai) stored at temperature 2 °C, 6 °C, 10 °C, 15°Cwere determined in this study. It was shown that as temperature lower, the degradation rate of reduced ascorbic acid and chlorophyll were smaller, respiratory rate and weight loss rate rate were lower. Taking into account the quality of Chinese small cabbage in the whole experiment process stored at a single temperature concerned, degradation rate of nutrients , such as, reduced ascorbic acid and chlorophyll were more and more smaller. Due to environmental stress effect, total phenolic content was increased at first days, and then decreased as antioxidant capacity reducing. On the other hand, respiratory rate increased along with blade decay which was caused by injury breathing and moisture loss leading enhancement of hydrolase activity. Changes of chrome parameters like L*, a*, b*,BI, h*and E had positive correlation with physiological quality. Overall, low temperature inhibits the physiological activities of the Chinese small cabbage and prolongs the shelf life, but chilling injury should be paid attention to.

You might also be interested in these eBooks
Materials Design, Processing and Applications View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 690-693)

Pages:

1275-1281

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.690-693.1275

Citation:

Cite this paper

Online since:

May 2013

Authors:

Li Ping Zhang, Jing Xie, Tai Wang, Qing Xiong

Keywords:

Physicochemical Properties, Respiration Rate, Total Phenol Content

Export:

RIS, BibTeX

Price:

Permissions:

Request Permissions

References

[1] K.X. Kai, C.X. Yao, S.B. Zhou and J. M: J. J. Soil and water conservation vol. 24 (2010), p.195 (In Chinese).

Google Scholar

[2] B.J. Zhang, H.L. Yang and D.P. Yang: J. Guizhou Agric. Sci vol. 37(2009), p.189 (In Chinese).

Google Scholar

[3] L. WANG, B.G. LI and Q.L. DONG: J. J. Refri vol. 32(2011), p.35 (In Chinese).

Google Scholar

[4] B. Harbaum, E.M. Hubbermann, Z.J. Zhu and S. Karin: J. Food Chem vol. 110(2008), p.838.

Google Scholar

[5] J.S. An, M. Zhang, Q.R. Lu and Z.G. Zhang: J. J. Food Eng vol. 77 (2006), p.951.

Google Scholar

[6] W.X. Li, M. Zhang and Y. Han-qing: J. J. Food Eng vol. 73(2006), p.225.

Google Scholar

[7] GB 6195-86, Determination of vitamin C In vegetables and fruits (2. 6- dichloro-indophenolt itration method), S. Standards Press of China, Beijing, 1986. (In Chinese).

Google Scholar

[8] G. Mackinney: J. J. Chem. Bio vol. 140 (1941), p.315.

Google Scholar

[9] M. Maskan: J. J. Food Eng vol. 48(2001), p.169.

Google Scholar

[10] J.A. Jacob, H.S. Mahal, T. Mukherjee and S. Kapoor: J. Food Chem vol. 129(2011), p.1132.

Google Scholar

[11] W.X. Li, D. Yu, L. Lin, J. Sun, Z.W. Lan and J.S. Huo: J. Acta Nutri. Sinica vol. 33(2011), p.302 (In Chinese).

Google Scholar

[12] O.R. Fennema: Food Chemistry (China Light Industry Press, Beijing 2003). (In Chinese).

Google Scholar

[13] J.Q. Han: Food Chemistry(China Agricultural University press, Beijing 2008). (In Chinese).

Google Scholar

[14] R.C. Martins, I.C. Lopes and C.L.M. Silva: J. J. Food Eng vol. 67(2005), p.339.

Google Scholar

[15] A. Starzy´nska, M. Leja and A. Mareczek: J. Plant Sci vol. 165(2003), p.1387.

Google Scholar

[16] K. Ren, K. Tu, L.Q. Pan and Y.Y. Chen: J. Trans. Chin. Soc. Agric. Eng vol . 21(2005), p.146.

Google Scholar

[17] F. Xu, Z.F. Yang, J.Y. Pei and Y.H. Zheng: J. Food Sci vol. 32 (2011), p.54 (In Chinese).

Google Scholar

[18] J.Z. Wu, S.Q. Zhang: fruit and vegetable preservation and processing (Chemical Industry Press, Beijing 2001) (In Chinese).

Google Scholar

[19] P.Z. Zhang: Vegetable storage and processing (China Agriculture Press, Beijing 2002) (In Chinese).

Google Scholar

[20] T.P. Labuza: Shelf-life dating of food, food and nutrition press (Food and Nutrition press, Westport 1982).

Google Scholar

[21] M.A. Yin, L. Guo: J. Northern Horticulture vol. 6(2003), p.64 (In Chinese).

Google Scholar

Scientific.Net is a registered brand of Trans Tech Publications Ltd
© 2024 by Trans Tech Publications Ltd. All Rights Reserved