摘要
以小白菜为试材,研究其在冰箱常温贮藏（8-12℃、相对湿度（RH）50%-60%）、普通冰箱冷藏（6℃、RH 50%-60%）、冰箱高湿冷藏（6℃、RH 85%-90%）12 d期间品质的变化。结果表明,冰箱高湿冷藏能明显减少小白菜的失重率,保持叶绿素、VC含量和硬度,小白菜的保鲜效果较好;其次,冰箱普通冷藏条件下小白菜的各项品质指标显著好于冰箱常温贮藏。表明适宜的低温与高湿条件有利于保持小白菜的采后品质。
The Chinese cabbages were stored at three kinds of conditions, including room temperature storage in refrigerator（8-12 ℃, relative humidity（RH） 50%-60%）, refrigeration in ordinary refrigerator（6 ℃, RH 50%-60%）,refrigeration in high humidity refrigerator（6 ℃, RH 85% -90%） for 12 days, and the quality changes of Chinese cabbage were studied. The results showed that, the cold storage in high humidity refrigerator could significantly reduce the weight loss rate of Chinese cabbage, and maintain the chlorophyll content, VC content and hardness. There was the best preservation effect in high humidity refrigerator, and secondly, the effect of ordinary refrigeration in refrigerator was significantly better than that of room temperature storage in refrigerator. It was obvious that suitable low temperature and high humidity conditions were conducive to maintain the quality of Chinese cabbage.
出处
《保鲜与加工》
CAS
北大核心
2015年第5期11-14,共4页
Storage and Process
关键词
温度
相对湿度
小白菜
贮藏
品质
temperature
relative humidity
Chinese cabbage
storage
quality
