不同冻藏温度对香蕉品质的影响

Influence of different frozen storage temperatures on banana quality

探讨了香蕉分别经复合护色剂和热烫预处理后,在-15、-25、-35、-45、-55、-70℃条件下的冻结品质指标变化。结果表明,随着冻结温度下降,香蕉的还原糖含量、可溶性固形物含量基本保持不变,其色差L值略微上升,香蕉的理化指标p H值、干耗、汁液流失率、电导率逐渐下降。-45℃与-55、-70℃相比冻结香蕉品质相差不多,考虑成本因素,选用-45℃较宜。随着贮藏时间增加,冻结香蕉的品质逐渐降低,在-28℃贮藏时,品质最好。故选择-45℃冻结、-28℃贮藏作为香蕉速冻工艺参数,在此工艺条件速冻香蕉,可至少贮藏6d。

In this paper,the freezing rule of banana after the pretreatment of compound color fixative and blanching were studied respectively in freezing temperature,-15,-25,-35,-45,-55 and-70℃. With the freezing temperature decreasing,the sugar content and soluble solid content of banana stayed unchanged,the color L value raised basically. The pH,weight loss,juice leakage and electrical conductivity of banana declined gradually. Generally,the quality of freezing bananas was close at-45℃,-55℃ and-70℃ freezing. Considering the costs,it was better to choose-45℃ freezing. With the storage time increasing,the quality of frozen bananas decreased gradually,and the quality was great at-28℃ storage. Thus-45℃ freezing and-28℃ storage was selected as banana freezing process parameters. Frozen bananas can be stored for at least 60 days under these conditions.