西兰花是深受人们喜爱的蔬菜，衰老黄化是其采后正常的生理代谢过程，也是引起西兰花品质劣变的主要因素。为此寻求开发有效、绿色安全的西兰花保鲜方法迫在眉睫。以甘肃特色高原蔬菜西兰花品种耐寒优秀为试材，研究流态冰预冷近冰温贮藏、0 ℃预冷4 ℃贮藏和对照不预冷4 ℃贮藏等3种处理方式对其贮藏品质的影响。结果表明，在整个贮藏期，流态冰预冷近冰温贮藏处理西兰花的叶绿素含量、萝卜硫素含量、Vc含量、氨基酸含量以及可溶性蛋白含量均显著高于0 ℃预冷4 ℃贮藏处理和不预冷4 ℃贮藏处理。与0 ℃预冷4 ℃贮藏和不预冷 4 ℃贮藏相比，流态冰预冷近冰温贮藏可以增加西兰花贮藏期萝卜硫素、总酚物质和多糖的含量。流态冰预冷近冰温贮藏可保持西兰花贮藏期营养品质，同时能够维持西兰花的功能成分，保持其商品价值。

Broccoli is favored by consumers. Senescence and yellowing are the normal physiological metabolism process of post-harvest broccoli, and they are also the main factors causing the quality deterioration of broccoli. Therefore, it is urgent to develop an effective, green, and safe preservation method. In this paper, taking the excellent cold resistance broccoli, a characteristic plateau vegetable in Gansu Province as the material, the effects of three treatment methods on the storage quality of broccoli were studied. They were storage treatments with fluid- ice precooling at near-freezing point, pre-cooled at 0 ℃ and stored at 4 ℃, and stored at 4 ℃ without precooling(as control). Results showed that the contents of chlorophyll, sulforaphane, vitamin C, amino acids and soluble proteins of storage treatment with fluid-ice precooling at near-freezing point were significantly higher than those of being pre- cooled at 0 ℃ and stored at 4 ℃ and (as control) during the whole storage period. Compared with other two treatments, storage treatment with fluid- ice precooling at near-freezing point could increase the contents of sulforaphane, total phenolic substances and polysaccharides of broccoli during storage. Storage treatment with fluid-ice precooling at near-freezing point could maintain not only the nutritional quality of broccoli during storage, but also the functional components of broccoli, thus ensure its commercial value.

S635.3

甘肃省科技重大专项(21ZD4NA016)；甘肃省现代农业科技支撑体系区域创新中心重点科技项目(2021GAAS55)；甘肃省特色优势农产品评价项目(TYNPZ2021-01)；甘肃省农业科学院青年基金项目(2020GAAS41)。