果蔬保鲜用蓄冷剂的制备与性能研究

Study on preparation and properties of cold storage agent for fruit and vegetable preservation

试验旨在制备一种用于樱桃运输保鲜使用的蓄冷剂。采用三因素三水平正交设计法,确定甘露醇、丙三醇、氯化钠三种储能剂的最佳比例。选用最佳配比的蓄冷剂,以樱桃为实验材料,比较“前后摆放”“左右摆放”和“上下摆放”三种不同的箱内摆放方式对樱桃保鲜效果的影响。三种主储能剂占整体蓄冷剂的最佳质量分数为:7%甘露醇、6%丙三醇和6%氯化钠。保鲜测试中,“前后摆放”组果实的pH值上升最慢,感官评价分值降低速度最慢,72 h以后大量果实可以使用,软腐率仅为22.7%,失重率仅为1.14%,可溶性固形物的含量上升速度小于其他三组。试验结果证明,甘露醇、丙三醇、氯化钠在整个蓄冷剂中所占的最佳比例分别为:7%、6%、6%。在三组摆放方式中,“前后摆放”的保鲜效果最好,优于“左右摆放”和“上下摆放”两种摆放方式。

The purpose of this experiment was to prepare a kind of cold storage agent for cherry transportation.The optimum proportion of mannitol,glycerol and sodium chloride as energy storage agent was determined by three factors and three levels orthogonal design.The best proportion of cold storage agent was selected and cherry was used as experimental material to compare the preservation effect of three different storage methods in the box,i.e."front and back","left and right"and"up and down".The optimum ratio is 7%mannitol,6%glycerol and 6%sodium chloride.In the fresh-keeping test,the pH value of the fruits in the"front and back"group increased the slowest and the sensory evaluation decreased the slowest.After 72 hours,a large number of fruits could be used,the soft rot rate was only 22.7%,the weight loss rate was only 1.14%,and the rising speed of soluble solid content was less than the other three groups.The experimental results show that the optimal proportion of mannitol,glycerol and sodium chloride in the whole refrigerant is 7%,6%and 6%respectively.Cherry was used as an experimental material to study the influence of the location of the refrigerant placed in the foam box on the fresh-keeping effect.Among the three groups,the effect of"front and back"is the best,which is better than"left and right"and"up and down".