不同预冷方式对甜玉米储藏品质的影响

doi:10.7506/spkx1002-6630-20210816-197

食品科学 ›› 2022, Vol. 43 ›› Issue (15): 218-226.doi: 10.7506/spkx1002-6630-20210816-197

• 包装贮运 • 上一篇

不同预冷方式对甜玉米储藏品质的影响

时文林，赵雅琦，闫志成，左进华，袁树枝，史君彦，王清，封碧红

（1.广西大学农学院，广西南宁 530000；2.北京市农林科学院蔬菜研究中心，农业农村部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业农村部华北地区园艺作物生物学与种质创制重点实验室，农业农村部都市农业（北方）重点实验室，北京 100097）

发布日期:2022-08-30
基金资助:
广西自然科学基金项目（2018GXNSFAA281207）；国家自然科学基金地区科学基金项目（31960618）；北京市农林科学院蔬菜研究中心科研创新基金项目（KYCX2020112）；国家大宗蔬菜产业技术体系项目（CARS-23）；北京市科技计划项目（Z19100008619004；Z191100004019010；Z181100009618033）；北京市农林科学院协同创新中心建设项目（KJCX201915）；国家自然科学基金面上项目（31772022）；北京市农林科学院创新能力建设专项（KJCX20210402；KJCX20200427；KJCX20210437）

Effects of Different Precooling Methods on Storage Quality of Sweet Corn

SHI Wenlin, ZHAO Yaqi, YAN Zhicheng, ZUO Jinhua, YUAN Shuzhi, SHI Junyan, WANG Qing, FENG Bihong

(1. College of Agriculture, Guangxi University, Nanning 530000, China; 2. Key Laboratory of the Vegetable Postharvest Treatment, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture and Rural Affairs, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China)

Published:2022-08-30

摘要/Abstract

摘要： 为探究不同预冷方式对甜玉米储藏品质的影响，本研究采用3 种预冷方式（冷库预冷、压差预冷和流态冰预冷）处理甜玉米，测定其预冷过程中的温度变化，预冷后将甜玉米储藏于0 ℃冷库，测定其储藏期间感官品质、色泽、呼吸速率、乙烯产生速率、可溶性固形物（total soluble solid，TSS）质量分数以及可溶性淀粉、可溶性糖、葡萄糖、果糖、蔗糖含量的变化。结果表明，流态冰预冷在储藏期间保鲜效果最佳，其次是压差预冷。流态冰预冷可快速降低甜玉米内部温度，延缓苞叶黄化，保持籽粒色泽，维持其感官品质，抑制甜玉米呼吸和乙烯释放速率；此外，流态冰预冷可以较好地维持甜玉米籽粒TSS质量分数及可溶性淀粉、可溶性糖、葡萄糖、果糖和蔗糖的含量。在储藏第28天时，流态冰预冷组TSS质量分数为13.8%，压差预冷组为13.4%，冷库预冷组为13.1%，流态冰预冷组显著高于其他组（P＜0.05），而压差预冷组和冷库预冷组差异不显著（P＞0.05）；同时，流态冰预冷组的蔗糖含量为120.4 mg/g，压差预冷组为118.0 mg/g，而冷库预冷组仅为92.3 mg/g，流态冰预冷处理甜玉米蔗糖含量高于其他两种处理，压差预冷次之，冷库预冷处理蔗糖含量在储藏末期较低，由此可见，流态冰预冷处理可以明显延缓甜玉米储藏品质劣变。综上，本研究为甜玉米预冷方式的选择提供了理论依据。

关键词: 甜玉米；流态冰预冷；压差预冷；冷库预冷；感官品质；营养品质

Abstract: In order to explore the effects of different precooling methods on the storage quality of sweet corn, we used three precooling methods (cold storage precooling, differential pressure precooling and slurry ice precooling) to treat sweet corn. Subsequently, sweet corn was stored at 0 ℃ and evaluated for internal temperature, sensory quality, color difference, respiration rate, ethylene production rate, and the contents of total soluble solids (TSS), soluble starch, total soluble sugar, glucose, fructose and sucrose. The results showed that slurry ice precooling provided the best quality preservation during storage, followed by differential pressure precooling. Slurry ice precooling could quickly reduce the internal temperature, delay bract yellowing, keep the grain color, maintain the sensory quality, inhibit the respiration and ethylene release rates of sweet corn. In addition, slurry ice precooling could maintain the contents of TSS, soluble starch, soluble sugar, glucose, fructose and sucrose in corn grains. At day 28 of storage, the TSS content of the slurry ice precooled sample was 13.8%, significantly higher than that observed with differential pressure precooling (13.4%) and cold storage precooling (13.1%) (P < 0.05). The difference between the latter two was, however, not significant (P > 0.05). Meanwhile, the sucrose content of the slurry ice precooling group was as high as 120.4 mg/g, the sucrose content of the differential pressure precooling group was 118.0 mg/g, and the sucrose content of the cold storage precooling group was only 92.3 mg/g. The sucrose content of the slurry ice precooling group was the highest, followed by that of the differential pressure precooling group. The sucrose content of the cold storage precooling group was low at the end of storage. In summary, the quality deterioration of sweet corn can be significantly delayed by slurry ice precooling. This study provides a theoretical basis for the selection of a suitable precooling method for sweet corn.

Key words: sweet corn; slurry ice precooling; differential pressure precooling; cold storage precooling; sensory quality; nutritional quality

中图分类号:

TS255.36

时文林，赵雅琦，闫志成，左进华，袁树枝，史君彦，王清，封碧红. 不同预冷方式对甜玉米储藏品质的影响[J]. 食品科学, 2022, 43(15): 218-226.

SHI Wenlin, ZHAO Yaqi, YAN Zhicheng, ZUO Jinhua, YUAN Shuzhi, SHI Junyan, WANG Qing, FENG Bihong. Effects of Different Precooling Methods on Storage Quality of Sweet Corn[J]. FOOD SCIENCE, 2022, 43(15): 218-226.

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不同预冷方式对甜玉米储藏品质的影响

Effects of Different Precooling Methods on Storage Quality of Sweet Corn

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