室外环境温度堆货对青花菜品质的影响  

Effect of Pile-up at Outdoor Ambient Temperature on Quality of Broccoli

作　　者：颜丽萍[1,2] 刘升[2] 饶先军[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《农产品加工（创新版）（中）》2010年第7期6-9,共4页Farm Products Processing

基　　金："十一五"国家科技支撑计划项目(2009BADB9B09-6);国家"863"计划课题(2008AA100803)

摘　　要：为给今后青花菜的冷链物流体系提供有效的理论依据,实验研究了青花菜堆放在夏季室外高温环境下,环境温度与青花菜中心温度的变化情况以及青花菜营养与外观品质的变化情况。结果表明,从11:28到次日1:28,室外环境温度先上升后下降,最高温度可达34.6℃,而青花菜中心温度呈现缓慢上升趋势,最高温度可达23.1℃。青花菜堆货4h,综合评价已降至4级,所以采后10h内必须进行预冷。青花菜堆货8h,失质量率已达5%左右,VC含量下降了50%,类胡萝卜素仅为初始值的62.3%,黄化率已达到1%左右,综合评价降至3级,已失去了商品价值。To provide cold chain logistics system of broccoli with an effective theoretical basis in the future,broccoli was used to investigate the changes of the central temperature of broccoli and ambient temperature,as well as the changes of nutritional quality and appearance quality of broccoli,when it was piled up in the outdoor environment.The results showed that outdoor ambient temperature first increased and then decreased,maximum temperature up to 34.6 ℃,the central temperature of Broccoli rose slowly,maximum temperature up to 23.1 ℃.When broccoli was piled up for four hours,overall visual quality decreased to 4 level,so broccoli must be pre-cooled within 10 hours after post-harvest.When broccoli was piled up for eight hours,weight loss reached 5%,VC contents decreased by 50%,carotenoid contents was only 62.3% of initial value,yellowing rate was 3% and visual quality reduced to 3 level,broccoli have lose commodity value.

关 键 词：青花菜 堆货 环境温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]