脱水对鲜切黄瓜贮藏品质的影响

Effect of Dehydration Ways on Storage Quality of Fresh-cut Cucumber

采用两种脱水方式(自然沥干和离心脱水)处理鲜切黄瓜,通过电子鼻技术结合感官和品质分析对鲜切黄瓜贮藏期间的品质变化进行研究。结果表明:鲜切黄瓜在冷藏过程中稍有质量损失,果肉硬度下降,呼吸强度增加,离心脱水组黄瓜的品质整体劣于自然沥干组,菌落总数在贮藏6 d后大幅度增加,结合电子鼻PCA与LDA分析,自然沥干组在贮藏10 d、离心脱水组在贮藏6 d能够与其他贮藏时间有明显区别,可以推测自然沥干组的黄瓜切片货架期为8～9 d;而离心脱水组的切片货架期为4～5 d。

Fresh-cut cucumbers were treated by two ways of dehydration(natural drying and centrifugal dehydration).The changes of quality of fresh-cut cucumbers during storage were studied by electronic nose technique coupled with sensory and quality analysis.The results showed that during cold storage,the weight of fresh cut cucumber lost slightly,the fruit firmness decreased and the respiration rate increased,and the quality of cucumbers in centrifugal dehydration group was worse than natural drying group,the total bacteria counts increased significantly after 6 days of storage.The signal PCA and LDA analysis results by using Airsense PEN3 electronic nose showed that there were significant differences between the cucumbers in the centrifugal dehydration group at 6 days,in the natural drying group at 10 days and the other different storage time.Which suggested that the shelf life of cucumber slices in the natural drying group and the centrifugal dehydration group was 8~9 days,and 4~5 days,respectively.