不同真空预冷压力对生菜储藏质量的影响

Effects of different vacuum pre-cooling pressures on lettuce quality during storage

本试验设置不同真空预冷压力冷却生菜,预冷后的生菜在4℃、湿度(85%)的情况下储存两周,然后测量在整个贮藏期中生菜的质量损失、维生素C、色差值变化。结果表明,适度的压力减少率使其物理和化学性质影响最小并有效延长货架期。通过650Pa、950Pa、1250Pa不同压力试验比较,得出适度压力为1250Pa可使生菜在贮藏期品质最好。

With the different vacuum pre-cooling pressure applied to cooling fresh lettuce, the cooled lettuce was stored in freezer for two weeks at 4% with a relative humidity 85%. Then the mass loss of lettuce was measured as well as the change in vitamin C and color difference value throughout the storage period. The results showed that decreasing the pressure moderately enables the impact on the physical and chemical properties of lettuce to be minimized with the shelf-life prolonged efficiently. Comparing the pressure tests with 650Pa, 950Pa and 1250Pa, a conclusion is drawn that the moderate pressure 1250Pa can provide the best quality of lettuce during storage.