减压贮藏保鲜技术对果蔬保鲜效果的研究

Research on the effect of hypobaric storage on fresh-keeping of fruits and vegetables

减压贮藏是果蔬贮藏中常用的保存方法。为评估减压贮藏保鲜技术对水果和蔬菜的保鲜效果,选取菠菜、西芹、彩椒3种蔬菜和草莓、蜜桃、青提、牛油果、樱桃5种水果,评估其减压贮藏条件(压力设置:80 kPa)和常压贮藏条件下的失重率和表面亮度值变化,选取菠菜对其叶绿素含量进行评估,并通过感官评定评价贮藏过程中水果和蔬菜的感官品质。结果显示,冷藏过程中叶类蔬菜相比茎类和果实类蔬菜更容易脱水失重,减压贮藏条件下3种蔬菜和5种水果的水分流失均较低,其中对青提水分流失的抑制效果最显著,减压贮藏7天比普通冰箱贮藏低8.1倍;且对水果和蔬菜的表面光泽、蔬菜的叶绿素均有较好的保持效果,感官评定结果也显示减压贮藏可提升贮藏过程中水果和蔬菜的感官品质。因此得出,减压贮藏保鲜技术对蔬菜和水果可起到较好的保鲜效果。

Hypobaric storage is a common storage method for fruits and vegetables.To evaluate the fresh-keeping effect of hypobaric storage on fruits and vegetables,three kinds of vegetables(spinach,celery and color pepper)and five kinds of fruits(strawberry,peach,green grapes,avocado and cherry)were used to evaluate the changes in weight loss and color difference under reduced pressure storage conditions(set pressure at 80 kPa)and normal pressure storage conditions.The chlorophyll content of spinach was evaluated,and the sensory quality of fruits and vegetables was evaluated by sensory evaluation.The results showed that leaf vegetables were easier to lose weight than stem and fruit vegetables during refrigeration.The weight loss of vegetables and fruits were lower in hypobaric storage,among which the weight loss of green grapes was the most significant.The weight loss of green grapes in hypobaric storage for 7 days was 8.1 times lower than that of ordinary refrigerator storage.In hypobaric storage,the surface gloss and chlorophyll were better maintained.The higher sensory scores also showed that hypobaric storage could improve the sensory quality of fruits and vegetables.In conclusion,hypobaric storage can have a better preservation effect on fruits and vegetables.