减压冷藏和气调冷藏对鲜切西兰花保鲜效果的比较分析

doi:10.7506/spkx1002-6630-201402054

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 277-281.doi: 10.7506/spkx1002-6630-201402054

减压冷藏和气调冷藏对鲜切西兰花保鲜效果的比较分析

范新光1，肖璐1，张振富1，郭风军2，王美兰1,*，张长峰2，郑先章3

1.烟台大学食品科学与工程研究所，山东烟台 264005；2.国家农产品现代物流工程技术研究中心，
山东济南 250103；3.上海善如水保鲜科技有限公司，上海 200237

收稿日期:2012-12-25 修回日期:2013-12-24 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 王美兰 E-mail:firelighting@126.com
基金资助:
国家高科技研究发展计划（863计划）（2011AA100702）；“十二五”农村领域国家科技计划项目（2011BAD24B02）

Comparative Analysis between Hypobaric Storage and Controlled Atmosphere Storage in the Preservation of Fresh-Cut Broccoli

FAN Xin-guang1, XIAO Lu1, ZHANG Zhen-fu1, GUO Feng-jun2, WANG Mei-lan1,*, ZHANG Chang-feng2, ZHENG Xian-zhang3

1. Research Institute of Food Science and Engineering, Yantai University, Yantai 264005, China;
2. National Engineering Research Center for Agricultural Products Logistics, Jinan 250103, China;
3. Shanghai Kind-water Preservation Fresh Tech Co. Ltd., Shanghai 200237, China

Received:2012-12-25 Revised:2013-12-24 Online:2014-01-25 Published:2014-02-19
Contact: WANG Mei-lan E-mail:firelighting@126.com

摘要/Abstract

摘要：

以鲜切西兰花为试材，分别进行4 ℃条件下的减压冷藏和气调冷藏实验，对两者的保鲜效果和相应的理化差异进行比较分析。结果表明：减压冷藏可较好地减少鲜切西兰花丙二醛的积累，减小VC含量的损失，保持较好的硬度和咀嚼性，但在叶绿素和细胞膜透性方面减压冷藏和气调冷藏没有明显差异。

关键词: 鲜切西兰花, 减压冷藏, 气调冷藏

Abstract:

In this research, hypobaric storage and controlled atmosphere (CA) storage were evaluated comparatively for
their effect on preserving the quality attributes and physiochemical properties of fresh-cut broccoli stored at 4 ℃. Results
indicated that hypobaric storage was more effective than CA in inhibiting the accumulation of malondialdehyde, reducing
the loss of VC and maintaining the hardness and chewiness at relatively higher levels. Chlorophyll content and membrane
permeability were not significantly different between the two packagings.

Key words: fresh-cut broccoli, hypobaric storage, controlled atmosphere storage

中图分类号:

范新光1，肖璐1，张振富1，郭风军2，王美兰1,*，张长峰2，郑先章3. 减压冷藏和气调冷藏对鲜切西兰花保鲜效果的比较分析[J]. 食品科学, 2014, 35(2): 277-281.

FAN Xin-guang1, XIAO Lu1, ZHANG Zhen-fu1, GUO Feng-jun2, WANG Mei-lan1,*, ZHANG Chang-feng2, ZHENG Xian-zhang3. Comparative Analysis between Hypobaric Storage and Controlled Atmosphere Storage in the Preservation of Fresh-Cut Broccoli[J]. FOOD SCIENCE, 2014, 35(2): 277-281.

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减压冷藏和气调冷藏对鲜切西兰花保鲜效果的比较分析

Comparative Analysis between Hypobaric Storage and Controlled Atmosphere Storage in the Preservation of Fresh-Cut Broccoli

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