逐步冷却法结合过冷贮藏技术对鲜切哈密瓜保鲜研究

Effect of stepwise cooling algorithm combined with supercooling storage on the preservation of fresh-cut Hami melon

鲜切水果极易腐烂变质,该文旨在评估逐步冷却法结合过冷贮藏技术对鲜切哈密瓜的保鲜效果。为延长鲜切哈密瓜过冷贮藏的稳定状态,将鲜切哈密瓜独立包装后放入保鲜盒中并设定逐步冷却法后过冷贮藏,每隔2 d测定菌落总数、色泽、抗氧化物质含量等理化指标。以直接贮藏在5℃的鲜切哈密瓜样品作为对照组。结果表明,鲜切哈密瓜冰点为(-1.83±0.57)℃,过冷点最大值为-4.3℃。时间-温度曲线显示,鲜切哈密瓜样品在过冷贮藏期间内部温度保持在-4~-3℃未被冻结。与对照组相比,鲜切哈密瓜采用逐步冷却法结合过冷贮藏技术贮藏6 d后,菌落总数降低35%,显著抑制微生物生长,同时,该方法有效减缓硬度下降、降低可溶性固形物损失、减少丙二醛的积累,不造成其品质劣化。为后续鲜切哈密瓜保鲜研究提供了技术参考。

Fresh-cut fruit is susceptible to spoilage.The aim of the study was to evaluate the combined effect of the stepwise cooling algorithm and supercooling storage on preserving fresh-cut Hami melon.To prolong the supercooled state in Hami melon samples,film-packaged fresh-cut Hami melon samples were placed into a storage box and implemented a stepwise cooling algorithm to achieve supercooling.The indexes including total bacterial count,color,and antioxidant contents were measured every 2 days.Fresh-cut Hami melon samples stored at 5℃were used as the control.The results showed that the freezing point of the fresh-cut Hami melon samples was(-1.83±0.57)℃,and the maximum value of the supercooling point is-4.3℃.The time-temperature curve suggested that fresh-cut Hami melon samples can be stored at a temperature of-4--3℃without freezing.Compared with the control group,after 6 days of storage using the stepwise cooling algorithm combined with supercooling storage,there was a significant reduction(35%)in total bacterial count for fresh-cut Hami melon samples which inhibited microbial growth effectively.Additionally,this method could effectively slow down firmness decline,reduce loss in total soluble solids content,decrease malondialdehyde accumulation,significantly suppress microbial population growth,and do not cause quality deterioration.This provides a technical reference for future studies on preserving fresh-cut Hami melons.