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As a delicate bouquet of edible parts of vegetables, broccoli postharvest strong respiratory metabolism, storage and transportation prone to aging, wilting, yellowing, mildew and flowering, cutting fresh difficult. West of this article orchids as experimental materials, ethanol processing and application of pullulan (Add Bacillus subtilis R21-4 antimicrobial peptides as a bacteriostatic agent) as cling film processing technology for minimally processed fresh broccoli effect, aimed at resolving the minimally processed broccoli yellowing, evaluation of the pullulan antibacterial film on the antibacterial activity of minimally processed broccoli provide theoretical and technical support, in order to extend the shelf life of minimally processed broccoli vegetables. Ethanol weightlessness of minimally processed broccoli, protein and chlorophyll content of the impact of changes, a concentration of 6 mL / kg of ethanol fumigation minimally processed broccoli for 5 h, respectively, at 4 ° C and 10 ° C during storage the physiological and quality data, show that ethanol treatment can significantly reduce the minimum processing Zealand spend the weight loss rate, delay the degradation of chlorophyll and protein content of the can to a certain extent regulate minimum processing Zealand spend the POD, CAT and SOD enzyme activity nature, and thus can significantly inhibit the The minimum processing broccoli respiration rate and ethylene production, delaying aging of minimally processed broccoli, the effect of Gogreen, extended shelf life. Pullulan ethanol minimally processed broccoli film processing, while adding Bacillus subtilis antimicrobial peptides R21-4, broccoli isolated microorganisms as control targets. The results showed that when stored at 10 ° C, using 1% pullulan and Bacillus subtilis R21-4 of antimicrobial peptides (titer as 1280 AU / mL) significantly inhibitory effect of the antimicrobial film can be reduced to the minimum processing broccoli vegetable protein and chlorophyll degradation, reducing the decline in VC content, slowing the rate of weight loss, anti-corruption process of minimally processed broccoli vegetables. The current study results show that ethanol fumigation minimally processed broccoli fresh vegetables and the United pullulan antibacterial membrane treatment technology system, from a physiological level can play a the minimum delay processing broccoli aging and yellowing role, from the microbiological school level can play a role in inhibiting spoilage bacteria, the effect of corruption control of minimally processed broccoli vegetables, minimally processed broccoli to ultimately improve the preservation effect, improving the quality of minimally processed broccoli and extend product shelf life purpose.
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