不同保鲜工艺对叶菜保鲜效果的试验研究

The Experimentation and Research on the Effect of Different Preservation Process on Leaf Vegetables

我国舰船现有的食品保鲜技术基本不超过15d,远洋航行一般30~60d以上,现有技术已经不能满足我国舰船逐渐向深海发展的需求。为满足舰船人员远航自用果蔬45~60d的保鲜需求,本文采用气调保鲜(CA)、常氧冷藏保鲜两种工艺对较难贮藏的青帮小油菜和油麦菜两种叶面菜进行了保鲜试验研究,通过对蔬菜的失重率、可食率等指标以及保鲜时间进行综合对比,结果表明,气调保鲜工艺显著优于常氧冷藏保鲜,叶菜保鲜60d时,平均可食率高达87.3%,在舰船果蔬保鲜领域具有良好的技术可行性与应用推广价值。

The existing food preservation technology of the ship is not more than 15d in China, but ocean navigation is generally more than 30？60d, so the existing technology has been unable to meet the needs of gradual development of the ship to the deep sea. In order to meet the demand of ship of preservation of fruits and vegetables for 45？60 days, in this paper, the leaf vegetables of difficult to storage of small rapes and lettuces carried on the experiment by CA gas preservation and CK refrigeration process. The weightlessness rate, edible rate of small rapes and lettuces were tested during the experiment. Results showed that： the preservation effect of CA process was significantly better than CK refrigeration process, when fresh for 60 days, the average edible rate reach up to 87.3%, in the field of ship of preservation of fruits and vegetables has good technical feasibility and application promotion value.