关键词: 植酸, 鲜切蔬菜, 紫甘蓝, 贮藏品质

Abstract: Three different concentrations （0.2%，0.4%，0.6%） of phytic acid were used on fresh\|cut red cabbage under shelf temperature storage （8±1） ℃ for exploring the effect of the natural antistaling agent phytic acid on the quality of fresh\|cut red cabbage. The results showed that phytic acid could significantly delay quality deterioration of fresh\|cut red cabbage in the storage process（P<0.05）. Meanwhile， phytic acid was bacteriostatic obviously（P<0.05）， especially for coliform bacteria and yeast. However， there was no significantly different effect among the three concentrations of phytic acid on browning degree， content of the soluble protein and total organic acid （P>0.05）. Notably， the treatment of 0.6% phytic acid had more significantly effect on rate of weightlessness， content of chlorophyll and the total number of colonies than the others （P<0.05）. Therefore， the feasibility of 0.6% phytic acid could be worth further studying in the production and processing of fresh\|cut vegetable.

Key words: phytic acid, fresh\, cut, red cabbage, storage quality