冷冲击处理对鲜切青椒贮藏品质的影响  

Effect of Cold Shock Treatment on the Quality of Fresh-cut Capsicum in Storage

作　　者：唐文[1] 吴颖[2] 刘玉仙[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,200235 [2]上海应用技术学院香料研究所

出　　处：《长江蔬菜》2009年第11X期37-40,共4页Journal of Changjiang Vegetables

摘　　要：以鲜切青椒为材料,考察常温储藏前作-18℃20min冷冲击处理对鲜切青椒贮藏品质的影响。试验结果表明,冷冲击处理对鲜切青椒的品质方面有不同的影响。适当的冷处理可以保持鲜切青椒的硬度、咀嚼度,抑制腐烂。但对脆性、色泽等品质有不利的影响。同时,适当的冷处理可以保持鲜切青椒中的抗坏血酸含量。To investigate the effect of cold shock on the fresh-cut capsicum in storage, various factors related to quality were examined after the treatment at -18℃ for 20 min. The resuhs showed that optimum cold shock could keep the hard-ness. chawness of fresh-cut capsicum as well as maintenance of VC content and inhibition of fresh-cut capsicum rot. However, the cold shock has adverse effects on the crisping, color of the fresh-cut capsicum. These results are useful for the design of the storage conditions of fresh-cut capsicum.

关 键 词：冷冲击 鲜切青椒 贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]