贮藏温度对鲜切胡萝卜贮藏品质的影响

Effect of Storage Temperature on Storage Quality of Fresh-cut Carrots

研究不同贮藏温度对鲜切胡萝卜贮藏品质的影响。以鲜切胡萝卜为试材,采用0(冰温)、4、7、10℃不同温度进行贮藏,通过测定失重率、可溶性糖、菌落总数及感官评价等指标,探究不同贮藏温度对鲜切胡萝卜贮藏品质的影响。结果表明,冰温贮藏食用贮藏期可以达到16 d,而4、7、10℃分别是12、9、5 d,并基于试验数据,回归了鲜切胡萝卜贮藏期与贮藏温度的关系式,发现两者呈负相关关系,并不符合温度系数Q10的指数规律。综上所述,在0℃(冰温)贮藏条件下能够较好的维持鲜切胡萝卜的贮藏品质及感官.

The effects of different storage temperatures on the storage quality of fresh-cut carrots were studied.Fresh-cut carrots were stored at 0(ice temperature),4,7,10℃.The effects of different storage temperatures on the storage quality of fresh-cut carrots were investigated by measuring the weight loss rate,soluble sugar,total number of colonies and sensory evaluation.The results showed that the ice temperature storage could reach 16 days,while 4,7,10℃were 12,9,5 days respectively.Based on the experimental data,the relationship between storage period and storage temperature of fresh-cut carrots was regressed,and it was found that there was a negative correlation between them,which did not conform to the exponential law of temperature coefficient Q10.To sum up,the storage quality and sensory of fresh-cut carrots could be well maintained at 0℃(ice temperature).