鲜切紫甘蓝加压氩气保鲜处理条件的响应面优化

王冉冉; 赵欣; 易若琨; 廖祥平; 邢亚阁; 许青莲; 苟俊; 陈存坤

doi:10.13386/j.issn1002-0306.2019.07.043

鲜切紫甘蓝加压氩气保鲜处理条件的响应面优化

王冉冉^1,2,
赵欣^1, ,,
易若琨¹,
廖祥平²,
邢亚阁³,
许青莲³,
苟俊⁴,
陈存坤⁵

1. 重庆第二师范学院, 重庆市功能性食品协同创新中心, 重庆 400067;
2. 重庆第二师范学院生物与化学工程学院, 重庆 400067;
3. 西华大学食品与生物工程学院粮油与食品安全省级重点实验室, 四川成都 610039;
4. 四川省绿茵农业开发有限公司阿坝州分公司, 四川马尔康 624000;
5. 国家农产品保鲜工程技术研究中心(天津), 农业部农产品采后生理与贮藏保鲜重点开放实验室, 天津市农产品采后生理与贮藏保鲜重点实验室, 天津 300384

基金项目:

重庆高校创新团队建设计划资助项目(CXTDX201601040)。

详细信息

作者简介:
王冉冉(1990-),女,硕士研究生,研究方向:食品加工技术,E-mail:1241255282@qq.com。

通讯作者:
赵欣(1981-),男,博士,教授,研究方向:食品营养和功能性食品的开发,E-mail:zhaoxin@cque.edu.cn。

中图分类号: TS255.1
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出版历程
- 收稿日期: 2018-08-15
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-03-31

Optimization of Preservation Technology of Pressurized Argon of Fresh-cut Red Cabbage by Response Surface Methodology

1. Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China;
2. College of Biological and Chemical, Chongqing University of Education, Chongqing 400067, China;
3. Provincial Key Laboratory of Grain, Oil and Food Safety, College of Food and Bioengineering, Xihua University, Chengdu 610039, China;
4. Sichuan Province Green Agriculture Development Co., Ltd. ABA branch, Barkam 624000, China;
5. National Engineering Technology Research Center for Preservation of Agricultural Products(Tianjin), Key Laboratory of Physiological and Storage of Agricultural Products after Harvest in the Ministry of Agriculture, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China

摘要

摘要: 以高原特色蔬菜紫甘蓝为试材,研究加压氩气保鲜处理对鲜切紫甘蓝贮藏期间品质的影响,进而优化鲜切紫甘蓝加压氩气处理条件。在单因素实验基础上,采用Box-Behnken响应面设计法,建立失重率为响应值的多元回归方程,优化鲜切紫甘蓝加压氩气处理工艺。结果表明:鲜切紫甘蓝加压氩气最佳处理条件为:加压氩气处理压强1.0 MPa、保压时间61 min、加压时间99 s和撤压时间148 s。贮藏结束后,鲜切紫甘蓝失重率为3.57%,与非加压处理条件下测得的失重率5.98%相比,降低了42.0%,保鲜效果明显提升。
- 鲜切 /
- 紫甘蓝 /
- 加压氩气 /
- 响应面法 /
- 保鲜
Abstract: Using the plateau characteristic vegetable of red cabbage as experimental test material,this study explored the effect of pressurized argon preservation treatment on the storage quality of fresh-cut purple cabbage,and then optimized the preservation process of pressurized argon of fresh-cut red cabbage. Moreover,by single factor and Box-Behnken response surface methodology,the multiple regression model of weight loss rate of fresh-cut red cabbage was established to optimize the preservation process of pressurized argon of fresh-cut red cabbage. The results showed that the best conditions were the pressure argon treatment pressure,1.0 MPa,pressure holding time,61 min,pressure time 99 s,and withdrawal pressure time 148 s,respectively. After 20 d storage,the weight loss rate of fresh-cut red cabbage was 3.57%,and compared with the weight loss rate measured under non-pressure treatment,it decreased by 42.0%. The effect of retaining freshness was obviously improved.
- fresh-cut /
- red cabbage /
- pressurized argon /
- response surface methodology /
- preservation

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