真空预冷技术在子芋冷藏保鲜上的应用研究

Technology of Vacuum Pre Cooling to Keep Son taroes Fresh in Cold Storage

将真空预冷技术配合塑料薄膜袋包装应用于冷藏保鲜子芋的预处理 ,研究不同的真空预冷处理工艺条件对子芋冷藏保鲜效果的影响 ,筛选最佳真空预冷工艺条件 ,并将保鲜效果同普通冷藏相比较。结果表明 :采用真空室的真空度 65 0 Pa,真空预冷终温 4℃ ,预冷时间 30 min进行真空预冷处理 ,并配合塑料薄膜袋包装的冷藏子芋比一般冷藏保鲜效果明显更好。表现在 :冷藏 30 d,外观饱满不皱皮 ,好果率提高 19.5个百分点 ,失重率减少 15 .5 1个百分点 ,呼吸曲线明显下移 ,呼吸高峰推迟 10 d出现 ,峰值减少 2 0 .2 %。总糖保存率提高 2 3.

In this paper, the technology of vacuum pre cooling together with plastic film packing was applied to the son taroes's keeping fresh in cold storage. The influence of different technological conditions of vacuum pre cooling on the effect of keeping fresh was studied. The optimal condition was obtained as follows: the vacuum of chamber was 650 Pa, the temperature in vacuum chamber was 4℃, and the time of vacuum pre cooling was 30 minutes. Under these conditions, the effect was obviously better than that of the ordinary keeping fresh in cold storage. There were no wrinkles on the surface of son taroes, The rate of good son taroes increased 19.5 percentage points. The rate of weight loss decreased 15.5 percentage points. The strength of respiration of son taroes decreased obviously. The respiration's peak value decayed 10 days and peak value decreased by 20.2%. The keeping rate of total sugar increased 23.5 percentage points.