不同预冷方式对贮藏过程切割青菜品质的影响

基金项目:

国家农业成果转化资金项目(2013GB2C000156)；上海市农委绿叶菜产业体系目；

详细信息

Effect of different pre-cooling methods on quality of cutting greengrocery under low temperature storage

摘要: 针对今后机械收割方式的逐渐应用,本研究以青菜为材料,对青菜进行切割来模拟机械收割造成的损伤,采用真空、冷风及冰水三种方式进行预冷处理,比较三种预冷方式对切割青菜低温保鲜效果的影响。结果表明:相比其他的预冷方式,真空预冷能显著(p<0.05)降低青菜的失重率,延缓叶绿素、抗坏血酸、可溶性糖含量的下降,保持较好的感官品质,延长贮藏保鲜期。
- 青菜 /
- 机械收割 /
- 预冷方式 /
- 保鲜
Abstract: Base on the development of mechanical harvesting way in the future application,greengrocery was selected as the experimental material and was cut to simulate the injury caused by mechanical harvesting. In order to investigate the effect of three pre-cooling technology for cold storage on the freshness of retaining of cutting greengrocery,vacuum cooling,forced air cooling and ice water cooling were used in the pre-cooling processes of greengrocery. The results showed that compared with other pre-cooling methods,vacuum cooling could significantly(p<0.05) reduce the rate of weight loss,delay the decrease of chlorophyll,ascorbic acid,soluble sugar content,maintain better sensory quality,and extend the shelf life of greengrocery.
- greengrocery /
- mechanical harvesting /
- pre-cooling method /
- preservation