野生蕨菜的采后生理变化及保鲜技术研究

蕨菜是一种营养成分比较丰富的绿色保健食品,采后嫩茎品质变劣,营养物质会大量消耗,导致降低经济价值,甚至失去食用价值。文章介绍了野生蕨菜采摘后老化、酶促褐变及黄酮类物质含量等生理变化,以及保持野生蕨菜新鲜品质的一些物理和化学方法。并结合开发野生资源,提高经济效益和社会效益等方面,提出了发展野生蕨菜需进一步研究的重点问题,展望了野生蕨菜未来的发展方向。

A Study of Physiological Changes of Post-Harvest Wild Fern and its Preservation Technique

Fern is a green health food rich in nutrient ingredient,but the quality of post-harvest becomes inferior and a lot of nutrients will be consumed,thus the economic value will be lowered,and even the food value will lose.This paper introduces the physiological changes of the aging of wild fern after harvest,of enzymatic browning,and of flavonoids content.And it also introduces some physical and chemical methods of preserving the freshness of wild fern.In view of developing wildlife resources,and increasing economic and social benefits,the paper proposes some key problems needed further studying in developing wild fern,and forecasts the future developing direction of wild fern.