青花椒保鲜技术的研究

Study on Preservation Technology of Zanthoxylum Schinifolium Sieb.et Zucc

对青花椒采摘后的实用保鲜技术进行了研究,且通过正交试验确定了最佳护绿处理方案和真空包装条件。试验结果表明:常温下,用0.2%柠檬酸、0.3%Vc溶液浸泡45 min,90℃烫漂1 min,抽真空时间25 s,热封时间3 s,热封温度200℃的条件下真空包装效果最好,常温下可保持8-10 d不变色,在4℃低温下可贮藏1个月不变色。

The practical preservation technology of Zanthoxylum schinifolium Sieb.et Zucc were researched after harvest,and the best method of colour-protection & condition of vacuum package were determined by experiment through orthogonal experimental design.The test results showed that the best result was attained under the conditions of 0.2% citric acid,0.5% L-ascorbic acid solution,soaking the fruit for 45 minutes at normal atmosphere temperature,blanched for 1min at 90℃,the condition of vacuum package,3s of heat-seal time,200℃ of heatseal warm temperature and 4 seconds of the cooling time.It can be preserved freshly for 8-10 days at normal atmosphere temperature,and for one month at low temperature 4℃.