蔬菜预冷技术的研究现状

Research Status on Precooling Techniques of Vegetables

蔬菜预冷是利用低温处理方法,将采后蔬菜的温度迅速降到工艺要求温度的过程。预冷技术可以降低蔬菜采后的新陈代谢速度,延长贮藏期,对保持品质及延缓成熟衰老进程有着重要作用。本文综述了水预冷、冷库预冷、真空预冷、差压预冷等预冷技术的研究现状及其相应适宜的蔬菜预冷参数,并提出今后我国蔬菜预冷技术研究的主要方向。

The vegetable precooling is a process to make the temperature of vegetables after harvest drop rapidly to the required temperature by low-temperature treatment.Precooling technology can reduce the metabolic rate of postharvest vegetables,prolong its storage life and play an important role in maintaining its quality and delaying mature and aging process.The common precooling methods are ice water precooling,cold room precooling,vacuum precooling,forced-air precooling,etc.This paper reviewed the research status of precooling techniques and prospected its development trend.