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1、2762013,VoL34,No.06食品科學(xué)※包裝貯運(yùn)荷蘭豆真空預(yù)冷及其對貯藏品質(zhì)的影響陳穎,劉寶林,宋曉燕(上海理工大學(xué)低溫生物與食品冷凍研究所,上海200093)摘要:真空預(yù)冷可在果蔬采后迅速移除果蔬田間熱,有效延長產(chǎn)品保質(zhì)期,是近年來發(fā)展迅速的果蔬保鮮技術(shù)之一。為考察真空預(yù)冷對荷蘭豆貯藏品質(zhì)的影響,本實(shí)驗(yàn)采用1、3、5、7。C四個(gè)終溫,fH3%、5%的補(bǔ)水率,8組交叉實(shí)驗(yàn)分別對樣品進(jìn)行真空預(yù)冷處理。結(jié)果表明:補(bǔ)過水的荷蘭豆經(jīng)真空預(yù)冷處理后,不僅貨架期得到延長,而且貯藏品質(zhì)較好,差異突出體現(xiàn)在失水率及感官品質(zhì)方面。其中,經(jīng)5%補(bǔ)水預(yù)冷終溫為5℃的荷蘭豆在16d的貯藏過程中各項(xiàng)指
2、標(biāo)均較好。關(guān)鍵詞:真空預(yù)冷;荷蘭豆;貯藏品質(zhì)EffectofVacuumPre—coolingTreatmentonStorageQualityofSweetBroadPeaCHENYing,LIUBao—lin:{:,SONGXiao—yan(InstituteofCryobiologyandFoodFreezing,UniversityofShanghaiforScienceandTechnology,Shanghai200093,China)Abstract:Vacuumpre—coolingtreatmentthatcanimmediatelyremovetherespira
3、tionheatfrompostharvestvegetables,extendingtheshelflifeandimprovingthestoragequalityofsweetbroadpea.Inordertoexploretheoptimalconditionsofvacuumpre—coolingtreatment,orthogonaltestswereadopted.Theeffectsofdifferentprocessingtechnologyonproductqualitywereevaluatedalongwiththeeffectsoftwomajorfact
4、ors(end—temperatureandpre—wetting)onthestoragequalityofsweetbroadpea.Usingnon—vacuumpre—coolingasthecontrol,thechangeinphysiologicalandbiochemicalparametersofsamplesinbothgroupswascompared.Similarly,thechangeofsurfaceandinternaltemperaturesaswellasvacuumpressurewasrecorded.Weightlossrate,chloro
5、phyllcontent,ascorbicacidcontentandsensoryindexwereusedasthemajorparameters.Resultsshowedthatvacuumpre—coolingtreatmentcouldslowdownthedecreaseofvitaminCandchlorophyllcontentseffectively.Therefore.whenend—temperaturewassetat5℃.thestoragequalityofthepre—wettedsampleswasthebest.Vacuumprecoolingca
6、nsignificantlyextendtheshelflifeofsweetbroadpea.Keywords:vacuumpre—cooling;sweetbroadpea;storagequality中圖分類號:TS255-3文獻(xiàn)標(biāo)志碼:A文章編號:1002—6630(2013)06—0276—04預(yù)冷是指在果蔬采收過后采取一定手段將產(chǎn)品溫度分市場份額。近年來,日本等國開始大量從我國進(jìn)口保迅速降到適當(dāng)?shù)臏囟鹊倪^程,它是冷鏈中最重要的環(huán)節(jié)鮮荷蘭豆,荷蘭豆保鮮產(chǎn)業(yè)市場前景廣闊】。然而目前關(guān)之一。真空預(yù)冷是一種快速高效的預(yù)冷技術(shù),它的基本于荷蘭豆保鮮儲運(yùn)技術(shù)的報(bào)道甚少。本研究針對真空
7、預(yù)原理是水的沸點(diǎn)隨著壓力降低而降低,當(dāng)容器內(nèi)的壓力冷環(huán)節(jié),初步探討了不同預(yù)冷終溫和補(bǔ)水率對荷蘭豆失低于蔬菜內(nèi)部的自由水溫度對應(yīng)的飽和蒸發(fā)壓力時(shí),自水率、VC、葉綠素、總糖含量等理化指標(biāo)的影響,并與由水會在低溫下沸騰變?yōu)闅鈶B(tài),帶走大量的蒸發(fā)潛熱,未經(jīng)處理的樣品進(jìn)行了比較,以期為荷蘭豆真空預(yù)冷條從而迅速使蔬菜冷卻。。真空預(yù)冷速度快,冷卻均勻,件選擇及品質(zhì)控制提供參考。能耗省,運(yùn)行費(fèi)用低?!俊5蛟O(shè)備投資較大,應(yīng)用于低附加值果蔬經(jīng)濟(jì)效益不高,限制了該技術(shù)進(jìn)一步推