减压贮藏对黄瓜保鲜效果的影响  

Effect of Hypobaric Storage on Preservation of Cucumbers

作　　者：姜文利[1] 王世清[1] 孟娟[1] 宋庆武[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东266109 [2]日照职业技术学院,山东276800

出　　处：《保鲜与加工》2009年第4期16-18,共3页Storage and Process

摘　　要：试验设计3个不同减压处理(试验A组、B组、C组)和1个常压对照(ck)处理对金童黄瓜呼吸强度、失水率、硬度、黄化率、VC含量各项指标进行调查研究。试验结果表明,试验C组(10±1)℃真空干燥器、相对湿度75%～85%、3个不同阶段真空减压贮藏黄瓜保鲜效果最好。The change of physiological and biochemical indexes about Jintong cucumber under the conditions of the three low pressure （experiment group A, group B, group C） and ordinary pressure were studied. The indexes include rate of respiration, water loss rate, hardness, the rate of yellowing,VC content. The results showed that group C （10 ± 1）℃ vacuum dryer, relative humidity 75%-85%, three different stages of the vacuum effect of hypobaric storage cucumber preservation was the best.

关 键 词：黄瓜 减压贮藏 真空度 

分 类 号：S642.2[农业科学—蔬菜学]