加湿处理对不同种类蔬菜货架质量的影响

Effects of Humidification Treatment and Vegetable Species on Vegetable Shelf Quality

以超市主要销售的8种蔬菜为试材,研究不同湿度对不同种类蔬菜货架质量的影响。结果表明:在模拟超市的室温条件下,12h货架期内,加湿处理极显著地降低了蔬菜的失重率,有效保证了蔬菜的新鲜度,其中,相对湿度90%处理的保鲜效果最好;蔬菜种类不同失重率表现出极显著的差异,聚类分析表明,8种蔬菜中,普通白菜、青花菜为易失重类蔬菜,其次为胡萝卜,结球莴苣、黄瓜、菜豆为轻微失重类蔬菜,甘蓝、大白菜为不易失重类蔬菜;超市室温不包装状况下,普通白菜、青花菜的适宜加湿条件为相对湿度90%,胡萝卜、菜豆、结球莴苣、黄瓜的适宜加湿条件为相对湿度80%,甘蓝、大白菜可在不加湿条件下进行货架销售。

The effects of humidification and vegetable species on vegetable shelf quality were investigated by taking 8 vegetables as experimental materials simulating supermarket sale.The results showed that humidification can inhibit the weight loss rate of unwrapped vegetable during 12 h shelf life at ambient temperature.There existed remarked significant differences among RH 90%,80% and 70% in inhibiting the weight loss rate of vegetables,of which RH 90% treatment can keep the vegetables more fresh.The vegetable species also had significant effects on weight loss rate of vegetables.According to the cluster analysis,among 8 kinds of trial vegetables,pakchoi and broccoli were the kind of vegetable easy to lose weight,followed by carrot,lettuce,cucumber and beans lose weight lightly,cabbage and Chinese cabbage were the kind of vegetable kept the lower weight loss.Under unwrapped condition at ambient temperature,pakchoi and broccoli should be sold under RH 90%;carrot,beans,lettuce and cucumber,under RH 80%,and cabbage and Chinese cabbage can be sold without humidification.