食品科学 ›› 2013, Vol. 34 ›› Issue (4): 272-276.

• 包装贮运 • 上一篇    下一篇

薄膜包装芹菜品质分析及货架寿命研究

谢晶,朱军伟   

  1. 上海海洋大学
  • 收稿日期:2012-03-30 修回日期:2013-01-10 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 谢晶 E-mail:jxie@shou.edu.cn
  • 基金资助:
    2011年上海市科委上海研发公共服务平台建设专项(11DZ2292800),上海市科委2010年农业重点项目(10391900404)

Analysis of Quality and Prediction of shelf life of Film Packaged Celery

  • Received:2012-03-30 Revised:2013-01-10 Online:2013-02-25 Published:2013-01-29

摘要: 研究了薄膜包装的芹菜在(-1±0.5)℃、(4±0.5)℃、(9±1)℃和(19±1)℃下贮藏过程中的感官和理化品质变化,同时通过Q10模型预测了不同温度下芹菜的货架寿命,并运用3T理论模拟流通温度和时间对芹菜品质的影响。研究结果表明,(-1±0.5)℃下结合薄膜包装的芹菜具有良好的贮藏保鲜效果,可以有效抑制脱水萎缩、叶绿素的降解、感官品质的下降和亚硝酸盐含量的增加,延缓营养成分的损失,延长芹菜的货架寿命;获得了-1~9℃和9~19℃温度区域内芹菜的货架寿命预测方程,还模拟芹菜品质变化的累计效应,得到了其经历不同温度、时间流通后的品质损失量和货架寿命余量。

Abstract: The quality changes of film packaged celery stored at (-1±0.5)℃、(4±0.5)℃、(9±1)℃ and (19±1)℃were evaluated during storage. The shelf life was predicted by Q10 model, and 3T theory was applied to simulate postharvest circulation. Results showed that celery stored at (-1±0.5)℃ had good preservation quality, which combined with film packaging could inhibit the increase in weight loss rate, the decomposition of chlorophyll, the decline of sensory quality effectively, and keep the nitrite content at a lower level, therefore, it would prolong the shelf life of celery. Meanwhile, the prediction equation of shelf life in -1~9℃、9~19℃ and the quality loss and remained shelf life during different time and temperature were also attained.

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