食品科学 ›› 2013, Vol. 34 ›› Issue (6): 276-279.doi: 10.7506/spkx1002-6630-201306061

• 包装贮运 • 上一篇    下一篇

荷兰豆真空预冷及其对贮藏品质的影响

陈颖,刘宝林*,宋晓燕   

  1. 上海理工大学低温生物与食品冷冻研究所,上海 200093
  • 收稿日期:2011-12-22 修回日期:2013-01-23 出版日期:2013-03-25 发布日期:2013-03-01
  • 通讯作者: 陈颖 E-mail:chenying-mail@163.com

Effect of Vacuum Pre-cooling Treatment on Storage Quality of Sweet Broad Pea

CHEN Ying,LIU Bao-lin*,SONG Xiao-yan   

  1. Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, Shanghai 200093, China
  • Received:2011-12-22 Revised:2013-01-23 Online:2013-03-25 Published:2013-03-01

摘要: 真空预冷可在果蔬采后迅速移除果蔬田间热,有效延长产品保质期,是近年来发展迅速的果蔬保鲜技术之一。为考察真空预冷对荷兰豆贮藏品质的影响,本实验采用1、3、5、7℃四个终温和3%、5%的补水率,8组交叉实验分别对样品进行真空预冷处理。结果表明:补过水的荷兰豆经真空预冷处理后,不仅货架期得到延长,而且贮藏品质较好,差异突出体现在失水率及感官品质方面。其中,经5%补水预冷终温为5℃的荷兰豆在16d的贮藏过程中各项指标均较好。

关键词: 真空预冷, 荷兰豆, 贮藏品质

Abstract: Vacuum pre-cooling treatment that can immediately remove the respiration heat from postharvest vegetables, extending the shelf life and improving the storage quality of sweet broad pea. In order to explore the optimal conditions of vacuum pre-cooling treatment, orthogonal tests were adopted. The effects of different processing technology on product quality were evaluated along with the effects of two major factors (end-temperature and pre-wetting) on the storage quality of sweet broad pea. Using non-vacuum pre-cooling as the control, the change in physiological and biochemical parameters of samples in both groups was compared. Similarly, the change of surface and internal temperatures as well as vacuum pressure was recorded. Weight loss rate, chlorophyll content, ascorbic acid content and sensory index were used as the major parameters. Results showed that vacuum pre-cooling treatment could slow down the decrease of vitamin C and chlorophyll contents effectively. Therefore, when end-temperature was set at 5 ℃, the storage quality of the pre-wetted samples was the best. Vacuum precooling can significantly extend the shelf life of sweet broad pea.

Key words: vacuum pre-cooling, sweet broad pea, storage quality

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