果蔬冰点与其生理生化指标关系的研究  

Study on relation between freezing and physiological and biochemical indexes of fruits and vegetables

作　　者：钟志友[1] 张敏[1] 杨乐[1] 陈健华[1] 车贞花[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2011年第2期76-78,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30771245);上海市教委重点学科建设项目(J50704)资助

摘　　要：贮藏温度是影响果蔬贮藏寿命的关键因素。利用同步法测定了35种果蔬的冰点温度及其可溶性固形物含量、密度和含水量,并确定其相关性,为确定果蔬的贮藏保鲜温度条件提供理论依据。结果表明:果蔬含水量和可溶性固形物含量与冰点温度的相关性分别达到极显著水平;果蔬密度与冰点温度的相关性没有达到显著水平。果蔬冰点温度随着果蔬含水量增加呈递增趋势,而随着可溶性固形物含量的增加呈递减趋势,这将为新鲜果蔬的冷藏保鲜及加工提供可靠的理论和数据参考。The storage temperature is the critical factor that affects the shelf life of fruits and vegetables.The freezing temperature,soluble solids content,water content,density and their relevance of 35 kinds of fruits and vegetables were determined by the simultaneous method,which provided a theoretical basis for determining the temperature of storage and preservation of fruits and vegetables. The results showed that the relevance between water content,soluble solid content and freezing temperature reached a very significant level. The correlation between density and freezing temperature did not reach a significant level. The freezing temperature of fruits and vegetables increased progressively with the water content,and decreased progressively with the soluble solid content,which provided reliable theory and data reference for cold storage and processing of fresh fruits and vegetables.

关 键 词：果蔬 冰点温度 可溶性固形物含量 含水量 密度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]