桑葚的冻结特性及相关影响因素分析

Study on the Freezing Property of Mulberry and Related Influencing Factors

选择桑葚品种白葚、黑葚作为对象,利用先进的热镀锡膜铜-康铜热电偶测温技术进行大量的冻结试验研究,总结了其特有的冻结特性,为鲜食桑葚的保鲜技术以及桑葚的冷冻保存提供了理论依据。试验结果表明:通过对大量桑葚果实冻结过程的测定,总结出4种典型形式,一般都具有过冷点、冰点,部分出现了第二冰点,极个别果实无过冷点;不同物态的桑葚表现了不同的冻结速率;桑葚果实的冰点在-3.5^-2.1℃温度范围;过冷点与果实品质相关性较小,冰点与果实成熟度、固形物分别呈显著负相关(P<0.05)。研究结果为桑葚鲜果的保鲜技术及冻藏工艺提供了参考。

Hot tinning of eopper-eonstantan thermocouples were used to determine the freezing property of white mulberry and mode- na mulberry to provide theoretical basis for preservation technology of fresh-eating and frozen mulberry. The results showed that there were three shapes on freezing curve of mulberry and the typical shape included superrcooling point, freezing point. The second freez- ing point appeared in a few fruits, and there was no superrcooling point in rare fruits; it is different in freezing rate between varied physical state; the freezing point ranged from -3.5 ℃ to -2.1 ℃; there was no correlation between superrcooling point and fruit quali- ties, but the freezing point presented negative correlation with maturity and solid content （P〈0.05）. The research provided temperature reference for preservation technology and frozen storage of mulberry.