摘要
以海南北运冬瓜为试材,采用4℃冷库对其进行预冷处理,研究不同预冷时间(2、4、6、8 h)对冬瓜果肉温度和质构指标的影响,并对预冷(4℃冷库预冷4 h)及未预冷冬瓜在模拟冷链运输(15℃)过程中的失重率和质构指标进行研究。结果表明,冬瓜在4℃冷库的最佳预冷时间为4 h,果温可从23.6℃降至6.5℃;预冷能够有效控制冬瓜冷链运输过程中的失重,延缓硬度、弹性和咀嚼性指标的下降。
Effect of different pre-cooling time(2, 4, 6, 8 h) at 4 ℃ on flesh temperature and texture indexes of Hainan white gourd shipped to the north were investigated. At the same time, the weight loss rate and texture indexes of pre-cooled white gourds(pre-cooling for 4 h at 4 ℃) and control groups during simulating cold chain transportation(15 ℃) were compared. The results showed that, the best pre-cooling time was 4 h at 4 ℃, the temperature of white gourd was decreased from 23.6 ℃ to 6.5 ℃, which suggested pre-cooling could effectively control weight loss of white gourd, delay the decrease of firmness, springiness and chewiness during cold chain transport.
出处
《保鲜与加工》
CAS
北大核心
2016年第6期36-39,共4页
Storage and Process
基金
"十二五"农村领域国家科技计划课题(2013BAD19B07-05)
关键词
冬瓜
预冷
质构
冷链运输
失重率
品质
white gourd
pre-cooling
texture
cold chain transportation
weight loss rate
quality
