预冷方式与贮藏温度对青菜品质变化的影响  

Effect of Pre-cooling Process and Storage Temperature on Quality of Greengrocery

作　　者：刘晓丹[1] 谢晶[1] 徐世琼[1] 张青[1] 孙慧华[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《保鲜与加工》2005年第4期32-34,共3页Storage and Process

基　　金：上海市科技兴农重点攻关项目[沪农科攻字(2003)第6-3号]

摘　　要：对真空预冷后冷藏(2～3℃)青菜、不经预冷处理直接冷藏(2～3℃)青菜和室温(19～21.2℃)放置的青菜3个实验组的品质变化进行分析。试验结果表明,预冷过的青菜在贮藏中的品质降解要小于直接冷藏的青菜。In order to compare the storage quality of greengroceries(2～3 ℃) by dealing with vacuum pre-cooling & non-vacuum pre-cooling, contrasting to room storage (19～21.2 ℃). The results showed that the storage quality of vacuum pre-cooling greengroceries is better than non-vacuum pre-cooling ones.

关 键 词：青菜 真空预冷 品质 货架寿命 

分 类 号：S609.3[农业科学—园艺学]