冰温快速预冷处理对板栗贮藏品质的影响

Effects of freezing-point precooling on the storage quality of chestnuts

实验研究了冰温预冷处理对板栗贮期理化指标、感官品质的影响。实验采用不同不同低温(-2、-3℃和-4℃)和不同处理时间(18、36h和48h)对新鲜板栗进行预冷处理,研究不同处理条件下板栗失重率、相对电导率、鲜度指数、呼吸强度以及淀粉酶活性等指标的变化。结果表明:板栗在-3℃下快速预冷处理36h,在(-1.5±0.5)℃、RH90%～95%冷库中贮存,保鲜效果较好。以此方法贮藏板栗150d,鲜度指数可达到90.42%,贮后板栗产品可达到有机食品级别。

The paper studied the effects of different precooling treatments on physiological and biochemical indexes and quality of Chestnut. The processing temperatures（-2 ℃,-3 ℃,-4 ℃） under different processing time（18 h, 36 h, 48 h） on fresh chestnuts were carried out. The changes of weight-loss rate, relative conductivity, freshness index, respiration rate, and starch indicators activity were studied. The results showed that： chestnuts were storaged at（-1.5±0.5） ℃, RH 90%～95% after precooling 36 h at -3 ℃, storage quality remained better. The freshness index was up to 90.42% after 150 days′ storage, and the products might attain the level of organic food.