藤椒气调贮藏品质变化规律的研究

Research on Change Rule of Zanthoxylum schini folium et Zucc Quality under Controlled Atmosphere Storage

为了解气调贮藏环境条件下藤椒感官品质的变化情况,研究（2±1）℃贮藏温度和气调处理对贮藏过程中藤椒的色泽、气味、滋味、油腺和新鲜度的影响情况。结果表明:在（2±1）℃、相对湿度90%95%,5%O2+5%CO2条件下,贮藏5 d内,感官几乎无变化,贮藏6 d藤椒油开始发黑,色泽有发黄变黑现象,新鲜度逐步开始下降,气味、滋味开始减弱。第10 d普遍出现发黑现象。第15 d全部出现发黑现象,完全失去商业价值。

To study Zanthoxylum schini folium et Zucc under the condition of controlled atmosphere storage environment changes of the sensory quality, just(2±1) ℃ storage temperature in the storage process of color, smell, taste, the influence of the oil glands, freshness condition were studied. Results show that under the condition of(2±1)℃, relative humidity 90% ~ 95% and 5%O_2+5%CO_2 storage in 5 days, sensory almost no change, it starts going black, colour and lustre are yellow black phenomenon, freshness gradually began to decline, smell, taste after store 6 days. Black day 10 widespread phenomenon. 15 days all appear black phenomenon, completely lost commercial value.