奶白菜蓄冷贮藏试验研究

Experiment Study on Cold Storage of Cabbage by Cool Storage Material

本文采用相变温度为0℃的蓄冷剂,使用蓄冷保温箱对奶白菜蓄冷贮藏过程进行试验研究。试验进行72h,每隔24h对奶白菜进行取样,通过多人打分方式对其进行感官评定,测定其叶绿素、可溶性固形物和维生素C含量。结果表明:奶白菜蓄冷贮藏72h过程中,感官评分由10分降为8分;叶绿素含量由68mg/g降到52mg/g,下降了23.5%;可溶性固形物含量由56mg/g降为49mg/g,下降了12.5%;维生素C含量由120mg/100g降到96mg/100g,下降了20%。奶白菜蓄冷贮藏72h过程中,感官评分和营养指标下降不是很大,仍然具有很好的商品性,因此,可采用蓄冷贮藏运输方式对奶白菜进行短途和72h内的长途运输。

Experiment on cold storage of cabbage was performed in cold storage incubator by cool storage material,whoesphase change temperature was0益.During the experiment,cabbage was taken samples every24hours to make sensoryevaluation and test nutritional indicators including chlorophyll,soluble solids and Vitamin C.The results showed thatduring72hours of storing,sensory evaluation scores dropped from10to8,chlorophyll content dropped from68mg/g to52mg/g,soluble solids content dropped from56mg/g to49mg/g,and Vitamin C content dropped from120mg/100g to96mg/100g.Duringthe cold storage of cabbage,the sensory score and nutritional index of72h did not declined very much,and it still had goodcommercial quality.Therefore,we can use cold storage transportation mode to carry out short distance transportation and72hlong-distance transportation to cabbage.