包装形式和贮藏条件对柠檬冻干片在贮藏过程中色泽变化的影响

Effect of Package Forms and Storage Conditions on Color Change of Freeze-drying Lemon Slices during Storage

[目的]寻求适用于柠檬冻干片的包装材质及其合适的贮藏条件。[方法]以真空冷冻干燥方法加工出的柠檬干片为试材,探讨不同包装形式和不同贮藏条件对柠檬冻干片色泽变化的影响。[结果]贮藏温度、氧气和光照均会令柠檬冻干片产生不同程度的褐变,且贮藏温度对柠檬冻干片的色泽变化影响最大,其次是氧气,再次是光照强度。[结论]选择避光、脱氧包装并于低温条件贮藏更利于柠檬冻干片的色泽保持。

[Objective] The aim was to obtain appropriate packaging materials for lemon freeze-drying slices and optimal storage conditions. [ Method] Taking lemon and green tea as material, effects of different packaging forms and different storage temperature on the color change of freeze-drying lemon slice was explored.[Result] Storage temperature, oxygen and light can cause browning of freeze-drying lemon slices at different levels, and storage temperature has greatest effect on the color changes, followed by oxygen and light intensity came last.[ Conclu-sion] Selecting light-avoiding and de-oxygen package material as well as low temperature storage condition is more conductive to maintain the color of freeze-drying lemon slices.