超高压处理对白萝卜质地的影响

Effect of High Pressure on the Texture of Raphanus sativus L

以白萝卜为试验对象，研究了超高压处理对白萝卜质地的影响。采用超高压技术（UHP）对白萝卜进行不同压力和时间的处理（100-600MPa，5-15min），并对其果肉硬度、表皮脆性、表皮韧性的变化进行了分析研究。质地检测采P2与P／2N（直径2mln）探头，进行穿刺试验。结果表明，超高压处理的白萝卜的品质指标（硬度、脆性、表皮韧性）随着处理压力的变化而发生显著性变化（P〈0．05），而不随保压时间的变化而发生显著性变（p〉0．05）。由此得出，压力是决定白萝卜质构变化的重要因素。

The effect on the quality ofRaphanus sativus L.under the ultra high pressure treatment was studied. Different pressures and different pressure holding times changed of the hardness and brittleness skin toughness was analyzed of which was treated by different pressures and different holding times. TA-XT plus texture analyzer with the P/2 and P/2N probes was used to perform the puncture test. The result showed that the index of Raphanus sativus L.＇s quality was changed significantly with the changes of the pressures, but not changed significantly with the changes of pressure holding times. Therefore, the pressure was the key factor which decided the texture changes ofRaphanus sativus L.