摘要
为研究减压贮藏条件对蔬菜保鲜效果的影响,选择鲜切西兰花、生菜、菠菜为试材,考察了在贮藏温度(4±1)℃,真空度为30、50 kPa和常压3种不同贮藏条件下,蔬菜的失重率、VC质量分数、叶绿素质量分数、色泽及感官品质随贮藏期的变化规律。结果显示:减压贮藏的保鲜效果优于常压贮藏,真空减压技术能更有效的降低失重率,延缓叶绿素与VC的分解,改善保鲜效果。减压处理中以30 kPa条件下贮藏保鲜效果最优。
In order to study the effect of preservation of vegetables under hypobaric storage.we chose fresh cut broccoli,lettuce,spanish as test materials,and stored them under same temperature(4±1)℃,different vacuum conditions of 30 kPa,50 kPa,normal pressure.Text changes of weight loss rate,VC content,chlorophyll content,color and sensory quality of the three kinds vegetables with the storage period.The results showed that the preservation effect of hypobaric storage is better than that of normal pressure.The vacuum pressure technology can effectively reduce the weight loss rate,delay the decomposition of chlorophyll and VC,improve the effect of freshness keeping.The best pressure of hypobaric storage was 30 kPa.
作者
桑煜
张慜
肖卫民
SANG Yu;ZHANG Min;XIAO Weiming(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Philips Research China-Shanghai,Philips(China)Investment Co.,Shanghai 200234,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2018年第1期70-75,共6页
Journal of Food Science and Biotechnology
基金
江苏省重点研发计划(现代农业)重点项目(BE2015310217)
关键词
鲜切西兰花
生菜
菠菜
减压贮藏
真空度
cut broccoli
lettuce
spanish
hypobaric storage
vacuum pressure
