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中国精品科技期刊2020
李玲, 温宝琴, 吴杰, 娄来峰. 振动胁迫对蟠桃果实加速软化影响的研究[J]. 食品工业科技, 2016, (07): 305-309. DOI: 10.13386/j.issn1002-0306.2016.07.050
引用本文: 李玲, 温宝琴, 吴杰, 娄来峰. 振动胁迫对蟠桃果实加速软化影响的研究[J]. 食品工业科技, 2016, (07): 305-309. DOI: 10.13386/j.issn1002-0306.2016.07.050
LI Ling, WEN Bao- qin, WU Jie, LOU Lai-feng. Effects of vibration conditions on softening of flat peach[J]. Science and Technology of Food Industry, 2016, (07): 305-309. DOI: 10.13386/j.issn1002-0306.2016.07.050
Citation: LI Ling, WEN Bao- qin, WU Jie, LOU Lai-feng. Effects of vibration conditions on softening of flat peach[J]. Science and Technology of Food Industry, 2016, (07): 305-309. DOI: 10.13386/j.issn1002-0306.2016.07.050

振动胁迫对蟠桃果实加速软化影响的研究

Effects of vibration conditions on softening of flat peach

  • 摘要: 蟠桃在运输过程中不可避免会受到振动胁迫而发生软化,从而影响蟠桃贮藏品质。为了明确不同振动条件对蟠桃加速软化的影响,本研究采用机械振动实验台模拟道路运输的方式,分析了不同振动加速度、振动时间、振动方式、包装和温度5个因素对蟠桃软化率影响。研究结果表明:蟠桃软化率随振动加速度提高而增大,当振动加速度较低时,加速度变化对蟠桃软化率影响不显著(p=0.080>0.05);与水平或竖直方式振动相比,水平与垂直复合振动方式对蟠桃软化率影响较大(p=0.035<0.05);振动时间3 h以上可明显加速蟠桃软化(p=0.008<0.05);用PE网袋包装可以减缓振动对蟠桃细胞组织的影响,使蟠桃在一定贮藏期内保持与未振动蟠桃较接近的软化率;低温振动和低温贮藏可以使蟠桃维持较低的软化率。 

     

    Abstract: During transportation,flat peach has a tendency to soften at an accelerated rate under vibration and lead to quality deterioration. In order to understand the softening behavior of the vibrated flat peach,the effect of vibration acceleration,vibration time,vibration mode,packing and temperature on softening of flat peach was studied using a self- made mechanical vibration testing stand.During the low level of vibration acceleration,it was no significant effect that the different acceleration on peach softening.Compared with horizontal or vertical vibration mode,the horizontal and vertical combination of the mode causes peach soften at a higher rate. When the flat peach was vibrated for 3 h,the softening rate was significantly increased. PE net bag can make the vibrated flat peach soften at the rate approximated to soften rate of no- vibratied fruit during the storage period due to its cushioning effect of on cell structure. The vibrated flat peach could maintain relatively lower softening rates under low temperature condition because its respiration was inhibited.

     

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