摘要
研究-2、0、4及10℃包裹保鲜膜贮藏和0℃直接贮藏方式对芫荽采摘后色差、叶绿素含量、失重率、膜通透性以及感官评价的影响,探索芫荽最佳保鲜条件。结果表明:在0℃下贮藏7 d后,保鲜膜包装下芫荽的失重率为24%,而直接冷藏其失重率达到35%,保鲜膜能够抑制芫荽水分蒸发,降低自身失重率。随着贮藏温度的升高,芫荽的失重率、色差不断提高,膜通透性不断增强;芫荽叶绿素含量下降趋势更加明显。综合以上各项指标分析,芫荽在0℃条件下包裹保鲜膜贮藏较为合适。
In order to explore the best preservation conditions of Coriandrum sativum, the effects of wrapping film storage at-2, 0, 4 and 10 ℃ and direct storage at 0 ℃ on color difference, chlorophyll contents, weightlessness rate, film permeability and sensory evaluation were studied. The results showed that, stored at 0 ℃ after 7 d, the weightlessness rate of Coriandrum sativum packed with plastic film was 24%, while that of Coriandrum sativum directly refrigerated was 35%.The plastic film could inhibit the water evaporation and reduce the weightlessness rate of Coriandrum sativum. With the increasing of storage temperature, the weightlessness rate, color difference and membrane permeability of Coriandrum sativum increased, and the chlorophyll contents of Coriandrum sativum decreased more obviously. Based on the analysis of the above indexes, it would be suitable to wrap coriander with plastic film at 0 ℃.
作者
王若男
吴子健
刘斌
韩馨仪
WANG Ruonan;WU Zijian;LIU Bin;HAN Xinyi(Mechanical Engineering,Tianjin University of Commerce,Tianjin 300134;Tianjin Key Laboratory of Food and Biotechnology,School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品工业科技》
CAS
北大核心
2021年第10期303-307,共5页
Science and Technology of Food Industry
基金
小站稻米中低温贮藏关键技术集成与示范应用(N190005)。
关键词
芫荽
失重率
色差
叶绿素
膜通透性
Coriandrum sativum L
weight-loss ratio
aberration
chlorophyll
membrane permeability
