超高压对菠菜浆贮藏期间颜色变化的影响

Effect of High Hydrostatic Pressure Treatment on Color Change of Spinach Puree During Storage Period

为探究超高压技术(HHP)处理菠菜浆的颜色品质在不同贮藏条件下的变化规律,对HHP处理样品的CIEL*a*b*颜色进行测定。结果表明,HHP处理菠菜浆在处理后和贮藏期与传统热处理菠菜浆相比其颜色品质更好。在4℃下进行贮藏,HHP处理样品的-a*值和h°值均显著高于热处理样品,并且在贮藏期间基本保持不变;L*值在HHP处理后显著增加,在贮藏过程中亦基本保持不变,色泽更为明亮。在27℃下进行贮藏,HHP处理样品的-a*值和h°值均显著高于热处理和未处理样品,并在贮藏期间呈下降趋势;L*值在贮藏过程中呈现曲折上升的趋势。因此,HHP处理菠菜浆的表观绿色在冷藏和室温贮藏条件下均要好于传统热处理。HHP处理可以在一定程度上保持绿色菠菜浆的颜色品质,减缓其颜色品质的劣变。

Using the CIE-L＊a＇b＊ system to assess the color quality of processed spinach puree, the effect of high hydrostatic pressure （HHP） treatments （200, 400 and 600MPa for 5, 15 and 25min） on the color change of treated spinach puree during storage were investigated. The results indicated that HHP treatments applied to spinach puree induced a better retention of visual green color during storage （both at 4＂C and 27~C ） than thermal treatment, maintaining the initial color quality of spinach puree. When stored at 4~C, -a＂ values （greenness） and h ~ （hue angle） of HHP treated samples were significantly higher than thermal treated samples and kept almost constant during storage, representing a more intense green color; L＇values （lightness） also increased after HHP treatments and were almost constant with some fluctuation during storage, inducing brighter and more attractive color. When stored at 27~C , -a＂ values and h ~ of HHP treated samples were also significantly higher than thermal treated samples, but declined gradually during storage; L＊ values increased with some fluctuation during storage. Compared with thermal treatment, the color quality of spinach puree treated with HHP （especially 400 and 600 MPa） were better and more closely to fresh green color. HHP treatments had potential effect to retain the green color of processed green vegetable and prevent the green color degradation during storage period.