改进蔬菜存储技术的措施研究

Research on Measures to Improve Vegetable Storage Technology

随着食品品质标准的提高,蔬菜口感成为消费者选择的关键因素。然而,当前口感评价仍缺乏科学性和客观性。本文通过综合考虑硬度、水分含量和味道成分等多个因素,建立了蔬菜口感指数,用以科学评价不同蔬菜的口感特性。选择番茄、胡萝卜和青瓜作为研究对象,通过气相色谱质谱联用技术分析了它们的味道成分,并将这些数据与保鲜期进行了相关性分析。结果显示,口感指数与蔬菜的保鲜期存在一定关联,口感指数较高的蔬菜通常具有较短的保鲜期。这一研究为蔬菜品质的评估提供了新的思路和方法。

With the improvement of food quality standards,the taste of vegetables has become a key factor for consumers to choose.However,the current taste evaluation still lacks scientificity and objectivity.This article establishes a vegetable taste index by comprehensively considering multiple factors such as hardness,moisture content,and taste composition,to scientifically evaluate the taste characteristics of different vegetables.This article selected tomatoes,carrots,and cucumbers as the research objects,analyzed their flavor components using gas chromatography-mass spectrometry technology,and conducted correlation analysis between these data and shelf life.The results show that there is a certain correlation between the taste index and the shelf life of vegetables,and vegetables with higher taste index usually have a shorter shelf life.This study provide new ideas and methods for evaluating vegetable quality.