真空减压技术对果蔬贮藏保鲜效果的影响  

Effect of Vacuum Decompression on Fresh-keeping and Storage Quality of Fruits and Vegetables

作　　者：阚苗[1] 白连社[1] 魏邦福[1] 李猛[1] 白莹[1] 张启花[1] 

机构地区：[1]合肥美菱股份有限公司,230601

出　　处：《电器》2013年第S1期82-86,共5页China Appliance

摘　　要：作为21世纪的保鲜技术,真空减压技术能有效延缓果蔬的成熟与衰老,达到保鲜的目的。本研究采用新型材料制成可移动式真空保鲜容器并与冰箱结合,通过内置于冰箱的真空泵抽成真空后,因其具有保压功能并结合不同食品适宜不同贮藏温度的原则而达到更优的贮藏保鲜效果。本文选取新鲜生菜、葡萄在普通冰箱和具有真空减压功能的冰箱中贮藏,通过感官质量评定、失重率与Vc含量测定,验证该研究对于果蔬的保鲜效果。实验表明,真空减压技术能有效降低生菜和葡萄失重率,在贮藏期内比普通冰箱中的样品多20.5%和1.4%;能减缓生菜和葡萄的Vc的损耗,在贮藏期内比普通冰箱中的样品多18%和15%,较好地维持生菜、葡萄的贮藏品质。As a fresh-keeping technology in 21^(st) Century,Vacuum technology could effectively delay the ripening and senescence of fruits and vegetables and achieve the goal of preservation.The movable vacuum fresh-keeping container was made of new material in refrigerator and vacuated by a vacuum pump of the refrigerator,could achieve a better fresh-keeping effect with its pressure maintaining function and foods having different suitable storage temperatures.To research the effect of preservation,this paper selected fresh lettuce,grapes in the ordinary refrigerators and refrigerator with vacuum function and measured the rate of weight loss and sensory quality evaluation,the content of Vc.The results showed that the vacuum technology could effectively depress the rate of weight loss of lettuce and grape.The weights of lettuce and grape were 20.5%and 1.4%higher than that in the normal refrigerator in the storage time.Moreover,Vitamin C contents of lettuce and grape could be maintained,which were 18%and 15%higher than that in the normal refrigerator regarding the storage time.And this technology maintained the fresh-keeping and storage quality of lettuce and grape.

关 键 词：真空减压 生菜 葡萄 保鲜 贮藏品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]