不同加工用水温度对鲜切黄瓜贮藏品质的影响

Effect of Different Processing Water Temperature on Storage Quality of Fresh-cut Cucumber

以新鲜黄瓜为试材,研究不同加工用水温度对鲜切黄瓜贮藏期间品质变化的影响。结果表明,随着贮藏时间的延长,鲜切黄瓜在冷藏过程中稍有质量损失,果肉硬度不断下降,呼吸强度增强,菌落总数增加,可滴定酸、可溶性蛋白、VC等主要营养物质不断被消耗;加工水温越低,越有利于其品质的保持,加工水温5℃处理组能较好地抑制呼吸代谢速率的增加,并能有效抑制微生物的滋生,从而保持其营养成分。结合表面感官与营养品质变化分析,加工水温5℃组的黄瓜切片货架期为8~9 d;而10℃组和15℃组的切片货架期为6~7 d,加工水温越低,越有利于产品的货架期品质。

Fresh cucumbers were used as test materials to investigate the effect of different processing water temperature on sensory and quality changes of fresh cut cucumbers during storage period.The results showed that with the prolongation of storage time,the weight of fresh cut cucumber lost slightly,flesh firmness decreased continuously,while respiration intensity and total number of colonies increased,and the main nutrients such as the titratable acids,soluble protein and VC were constantly consumed.The lower processing water temperature was,the better quality of fresh-cut cucumber maintained,and the treatment group of processing water temperature at 5℃could inhibit the increase of respiratory metabolic rate,and effectively suppress the growth of microorganisms,so as to maintain its nutrients.Combined with sensory evaluation and quality change analysis,the shelf life of fresh cut cucumber processed at 5℃was 8 to 9 days,while that at 10℃and 15℃group was 6 to 7 days,which suggested that lower water processing temperature was beneficial to the shelf life quality of the product.