不同的冷却方法和冷藏对小白菜(油菜)品质的影响

Effect of Different Cooling Method and Cold Storing on Quality of Pakchoi

试验研究了小白菜采后真空冷却和空气冷却后,在2℃条件下冷藏7天、10天、14天、19天和29天的品质变化。结果表明:冷藏19天的小白菜新鲜并具有商品性。随着冷藏时间的延长,小白菜的失重率逐渐增多,颜色变浅,维生素C含量和还原型维生素C含量逐渐降低,冷藏前10天小白菜的叶绿素含量变化不大,10天以后明显降低。真空冷却后的小白菜品质明显好于空气冷却后的小白菜品质,前者维生素C、还原型维生素C、叶绿素含量的损失均低于后者,且真空冷却后2℃冷藏29天的小白菜仍具有商品性。

The quality changes of pakchoi in cold storage with vacuum cooling and air cooling, at 2℃ for 7 days, 10 days, 14 days, 19 days and 29 days were studied. The results show that the pakchoi with the marketability could be stored for 19 days at 2℃. During cold storage, the weight loss rate of pakchoi increased gradually; the color became light; Vitamin C and reducing Vitamin C contents decreased gradually; the change of chlorophyll content in first 10 days cold storage was not great but later the reduction of chlorophyll content was significant. In addition, the losses of Vitamin C, reducing Vitamin C and chlorophyll contents by vacuum cooling were lower than those by air cooling. The pakchoi with the marketablity by vacuum cooling could be stored for 29 days at 2℃.