真空包装鲜食甘栗贮藏温度与品质的相关性研究

Study on Correlation between Storage Temperatures and Qualities of Vacuum-Packaged Fresh Chestnuts

对鲜食甘栗真空包装后在不同温度下贮藏时感官品质的变化情况进行研究,为鲜食甘栗的商品化流通方式提供部分技术参考。将冷杀菌后的鲜食甘栗进行真空包装,分别于4、20、30℃下存放,定期检测其感官品质、水分含量、总淀粉含量、可溶性总糖含量、总蛋白质含量、灰分含量、VC含量,模拟品质变化与贮藏时间的数学模型,并进行方差分析。结果表明:在不同温度贮藏期间,鲜食甘栗的水分含量均随时间的延长呈下降趋势,并且与感官评分呈极显著正相关(P<0.01);贮藏时间与感官评分呈极显著负相关(P<0.01);总蛋白质含量变化不明显。根据所拟合的不同贮藏温度下鲜食甘栗品质指标与货架期的回归方程计算得出,真空包装鲜食甘栗于4℃下存放,可保持食用品质约27.62 d,20℃下约12.41 d,30℃下约7.03 d,验证试验结果与计算预测结果相近,说明此方程可用于预测不同温度下鲜食甘栗品质的保持时间。

The purpose of this paper is to study the changes of sensory qualities of fresh chestnuts stored at different temperatures after vacuum packaging,aiming to provide some technical references for commercialization and circulation of fresh chestnuts.The cold sterilized fresh chestnuts were packed in vacuum and separately stored at 4℃,20℃and 30℃.The sensory qualities,water contents,total starch contents,total soluble sugar contents,total protein contents,ash contents and VC contents were regularly determined.The mathematical model of quality changes and storage time was simulated and analyzed by variance.The results showed that during storage at different temperatures,the moisture contents of fresh chestnuts were decreased with time,and was significantly positively correlated with sensory scores(P<0.01).The storage time was negatively correlated with sensory scores(P<0.01).The total protein contents had no evident changes.According to the fitted regression equation of fresh chestnut qualities indices and shelf lives at different storage temperatures,the edible qualities of fresh chestnuts packed in vacuum could be maintained for about 27.62 d at 4℃,12.41 d at 20℃,and 7.03 d at 30℃.The verification test results were close to the predicted results,and the equation could be used to predict the retention time of fresh chestnuts at different temperatures.