海芦笋营养价值及其采后品质变化  

Nutritive value and quality changes during postharvest storage of Salicornia bigelovii Torr.

作　　者：陆东和[1,2] 张慜[1] 蔡金龙[3] 周祥[3] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]福建省农业科学研究院农产品保鲜加工研究中心,福建福州350013 [3]江苏晶隆海洋产业发展有限公司,江苏大丰224145

出　　处：《食品工业科技》2010年第6期303-305,共3页Science and Technology of Food Industry

基　　金：江苏省科技成果转化专项资金项目(BA2006058)

摘　　要：以评价海芦笋的可食性及延缓其采后品质劣变为目标;测定了海芦笋的营养成分及微量有害元素;以感官质量、抗坏血酸、粗纤维和β-胡萝卜素含量为指标,研究海芦笋在20、4℃及真空预冷后4℃贮藏过程中的品质变化。结果表明,海芦笋含有较丰富的营养成分,而微量有害元素的含量都在国家标准限量范围内,符合食品卫生标准;海芦笋在20℃条件下只能贮藏8d左右,而低温贮藏能有效地延缓海芦笋采后品质劣变;经真空预冷后再冷藏,海芦笋的货架期可延长至30d以上。Aiming at evaluating the edibility of Salicornia bigelovii Torr.and reducing its quality deterioration during postharvest storage, the nutritional composition and toxic trace elements in Salicomia bigelovii Tom were evaluated. Additionally, the quality degradation evaluating sensory quality, ascorbic acid, crude fiber and β-carotene content in Salicornia bigelovii Torr. during storage at two temperatures （4℃ and 20℃） and cold storage （4℃） following vacuum cooling pretreatment were also determined. Results showed that Salicomia bigelovii Torr.contained considerable nutritional compositions, at the same time, the content of diverse toxic trace elements was lower than that of tolerance limit for fresh vegetables, which made it conform to the hygiene standards for use as an vegetable.Salicornia bigelovii Torr.has a shelf-life of only about 8 days at 20℃,while cold storage presented the effectiveness in slowing quality degradation. Refrigeration combined with vacuum cooling pretreatment of Salicornia bigelovii Torr.could extent the shelf life to more than 30 days.

关 键 词：海芦笋 有害元素 品质变化 贮藏 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]