真空预冷保鲜菠菜及其对储藏品质影响研究

Study on applying pre-cooling technique to keep spinach fresh and the effect on its quality during storage

将真空预冷技术应用于菠菜冷藏保鲜的预处理,设置不同真空预冷压力,预冷后的菠菜在4℃、湿度(85%)的情况下储存两周,然后测量在整个贮藏期中菠菜的质量损失、维生素C、色差值变化。结果表明,压力为1250Pa、预冷15min可使菠菜的物理和化学性质影响最小,并有效延长货架期。

Different vacuum pre-cooling pressures were used to cool spinach picked from the field.After cooling the spinach was laid in 4℃,humidity（85%）refrigerator to store two weeks,and then measured the mass loss of lettuce,vitamin C,color changes in value during storage.The results showed that 1250Pa,15min had the least impact on the physical and chemical properties of spinach and effectively extended the shelf-life.