真空预冷条件下相同终压不同终温对青椒贮藏品质的影响

Effect of Same Final Pressureto Different Final Temperature on the Storage Quality of Green Pepper by Using Vacuum Pre-cooling

以青线椒为实验材料,研究了在真空环境下以700Pa作为冷却终压,分别以4℃、7℃、10℃作为冷却终温,不经真空预冷处理为对照,同时放在7℃、相对湿度85%的冰箱中储存,比较贮藏过程中失重率、硬度、色差、可溶性固形物含量(TSS)、维生素C含量、丙二醛(MDA)、过氧化物酶(POD)等指标来综合分析不同真空预冷条件对青线椒贮藏期的影响。结果表明,真空预冷前处理在对青线椒低温贮藏过程中的品质保持要优于单一的低温贮藏。在失重率和硬度方面冷却终温为4℃及7℃的青线椒指标最好;在丙二醛含量方面,冷却终温为4℃的青线椒指标最好。

Taking green pepper as experimental material,700Pa was set as the final cooling pressure in the vacuum environment,4 ℃、7 ℃ and 10 ℃ were set as the vacuum precooling end temperature,and without vacuum pre-cooling treatment as a control.After pre-cooling,there were stored together in a refrigerator at 7 ℃,relative humidity 85%. The effects of different vacuum pre-cooling conditions on storage period of green pepper were comprehensively analyzed by comparing weight loss rate, hardness, color difference, soluble solids content (TSS), vitamin C content, malondialdehyde(MDA) content and peroxidase (POD) during storage. The results showed that the vacuum precooling treatment had superior quality to thesingle low temperature storage in the low temperature storage of green pepper. The index of green pepper with the final cooling temperature of 4 ℃ and 7℃ were the best in terms of weight loss rate and hardness;In terms of MDA content. The index of green pepper with the final cooling temperature of 4℃ was the best.