不同温度条件下杨桃冷链物流干耗率与PH值变化实验研究

Experimental Study on Dry-weight Loss Rate and PH Change of Carambola Cold Chain Logistics under Different Temperatures

实验模拟了杨桃从采摘、贮藏、运输到销售的全过程,研究不同温度变化对采后杨桃品质的影响。通过杨桃问卷调查,结合消费者的购买意向,确定实验检测的关键指标。实验表明,温度变化对杨桃PH值影响不大;干耗率则随温度变化而变化。在1℃、5℃和15℃冷藏条件下,杨桃干耗率变化程度不明显,而在常温30℃条件下,杨桃干耗率明显升高。

In this paper, we used an experiment to simulate the whole picking, storing, transportation and selling process in the carambola supply chain. Then we studied the influence of different temperatures on the quality of carambola and identified the key index through a questionnaire survey on the purchasing intention of customers. At the end, we used another experiment to show that the impact of temperature change on the P.H. value was little while the dry-weight loss rate changed with the temperature, more specifically, carambola stored at 1℃,5 ℃ and 15 ℃ had no significant change in weight loss rate whereas the change was more obvious under 30℃.