Effect of Se treatment on the volatile compounds in broccoli
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- 作者：Jiayu Lva ; Jie Wua ; b ; Jinhua Zuoa ; Linlin Fana ; Junyan Shia ; Lipu Gaoa ; Miao Lib ; miaoli@ustc.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Qing Wanga ; wangqing@nercv.org" class="auth_mail" title="E-mail the corresponding author
- 关键词：Se ; Volatile compounds ; Broccoli ; Electronic nose ; HS-SPME-GC&ndash ; MS
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：225-233
- 全文大小：522 K
文摘
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Treatment increased the sensory and flavour quality of broccoli.
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Se treatment decreased the content of alcohols and sulfide compounds in broccoli.
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The content of Se was improved, while the content of S was reduced after Se treatment.
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Se treatment inhibited the respiration rate and ethylene production of broccoli during the storage.