真空预冷及不同流通方式对上海青货架品质的影响

doi:10.7506/spkx1002-6630-20200609-119

食品科学 ›› 2021, Vol. 42 ›› Issue (13): 241-248.doi: 10.7506/spkx1002-6630-20200609-119

真空预冷及不同流通方式对上海青货架品质的影响

安容慧，周宏胜，罗淑芬，张映曈，张雷刚，胡花丽，李鹏霞

（江苏省农业科学院农业设施与装备研究所，江苏南京 210014）

出版日期:2021-07-15 发布日期:2021-07-27
基金资助:
江苏省重点研发计划（现代农业）项目（BE2018383）；江苏省农业科技自主创新资金项目（CX（20）1008）

Effects of Vacuum Precooling and Different Circulation Modes on the Shelf Quality of Pakchoi (Brassica rapa L. ssp. chinensis)

AN Ronghui, ZHOU Hongsheng, LUO Shufen, ZHANG Yingtong, ZHANG Leigang, HU Huali, LI Pengxia

(Institute of Facilities and Equipment in Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)

Online:2021-07-15 Published:2021-07-27

摘要/Abstract

摘要： 为了探究真空预冷及不同流通方式对上海青（Brassica rapa L. ssp. chinensis）货架品质的影响，本研究以上海青为实验材料，对其进行真空预冷（以不进行预冷为对照）后在常温（（20±1）℃）或低温（（4±1）℃）条件下流通，然后进行常温（（20±1）℃）模拟货架，测定流通和货架期间上海青外观品质和叶绿素、类胡萝卜素、叶黄素、抗坏血酸、可滴定酸、可溶性蛋白、可溶性糖、叶酸和亚硝酸盐含量。结果表明：真空预冷可以维持上海青良好的货架品质，与常温流通相比，低温流通可以明显减缓上海青叶绿素、类胡萝卜素、叶黄素、抗坏血酸、可滴定酸、可溶性蛋白、可溶性糖和叶酸含量的下降，抑制亚硝酸盐的积累。结论：真空预冷及低温流通可以更有效地保持上海青在流通和货架期间的品质，抑制亚硝酸盐的积累，从而延长货架期。

关键词: 上海青；真空预冷；流通方式；品质

Abstract: In order to investigate the effects of vacuum precooling and different circulation modes on the shelf quality of pakchoi, we simulated the circulation of the vegetable at room temperature (20 ± 1) ℃ or low temperature (4 ± 1) ℃ directly (as a control) or after vacuum precooling, and then simulated its storage at room temperature (20 ± 1) ℃ on shelves. The appearance quality and chlorophyll, carotenoids, lutein, ascorbic acid, titratable acid, soluble protein, soluble sugar, folic acid and nitrite contents of pakchoi during circulation and shelf storage were measured. The results showed that vacuum precooling could well maintain the shelf quality of pakchoi. Compared with room temperature circulation, low temperature circulation could significantly slow down the decrease in the contents of chlorophyll, carotenoids, lutein, ascorbic acid, titratable acid, soluble protein, soluble sugar and folic acid, and inhibit the accumulation of nitrite. To sum up, vacuum precooling combined with low temperature circulation can more effectively maintain the quality of pakchoi during circulation and shelf storage and inhibit the accumulation of nitrite, consequently extending the shelf life.

Key words: pakchoi; vacuum precooling; circulation modes; quality

中图分类号:

TS255.36

安容慧，周宏胜，罗淑芬，张映曈，张雷刚，胡花丽，李鹏霞. 真空预冷及不同流通方式对上海青货架品质的影响[J]. 食品科学, 2021, 42(13): 241-248.

AN Ronghui, ZHOU Hongsheng, LUO Shufen, ZHANG Yingtong, ZHANG Leigang, HU Huali, LI Pengxia. Effects of Vacuum Precooling and Different Circulation Modes on the Shelf Quality of Pakchoi (Brassica rapa L. ssp. chinensis)[J]. FOOD SCIENCE, 2021, 42(13): 241-248.

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真空预冷及不同流通方式对上海青货架品质的影响

Effects of Vacuum Precooling and Different Circulation Modes on the Shelf Quality of Pakchoi (Brassica rapa L. ssp. chinensis)

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