不同冷冻技术对甜樱桃保鲜效果的影响

Preservation effects of different freezing techniques on sweet cherry

甜樱桃因生产季节短且易腐烂限制了市场的供应时间,为了研发新的保鲜技术来延长保质期,并保持时令甜樱桃的物理和营养特性,以新鲜的雷尼尔甜樱桃为试材,采用3种不同的冷冻技术(等容冷冻、等压冷冻和快速冷冻)对其进行采后处理保存,将保鲜后各样品的颜色、质地、结构、抗坏血酸、总可溶性酚类化合物含量和抗氧化活性与新鲜樱桃进行对比。结果表明,-3℃等容冷冻系统中的雷尼尔樱桃最大限度地保留了樱桃质地、抗坏血酸含量、总酚类化合物和抗氧化活性,且减少了滴水损失;等容冷冻后樱桃的硬度和细胞持水能力与其他2种冷冻方式相比较高;3种冷冻方式均能导致樱桃呈半透明外观,但等容冷冻后的樱桃颜色与新鲜樱桃最相似。因此,等容冷冻能够较好地对新鲜甜樱桃进行保鲜,且保鲜效果优于快速冷冻和等压冷冻技术。

Sweet cherries are perishable and short in production season,which limits the supply time in the market.In order to devel⁃op the new preservation technologies to extend the shelf life and maintain the physical and nutritional properties of sweet cherries,fresh Rainier sweet cherries were used as the material,three different freezing technologies(isochoric freezing,isobaric freezing and rapid freezing)were used for post-harvest processing and preservation,and the color,texture,structure,ascorbic acid,total soluble phenolic compound content and antioxidant activity were compared with those of fresh cherries.It was finally concluded that Rainier cherries in the-3℃isochoric freezing system could retain the cherry texture,ascorbic acid content,total phenolic compounds and an⁃tioxidant activity to the maximum extent,and reduce drip loss.The firmness and cell water holding capacity of cherries after isochoric freezing were higher than those of the other two freezing methods.Three freezing methods could lead to a translucent appearance of the cherries,but the color of the cherries after isochoric freezing was most similar to that of fresh cherries.Therefore,isochoric freezing could better preserve fresh sweet cherries,and the preservation effect was better than rapid freezing and isobaric freezing technology.