微真空贮藏条件对莱阳茌梨保鲜效果的影响  

Effect of Microvacuum Storage on the Fresh-keeping of Laiyang Pear

作　　者：周莎莎[1] 吴爱现[1] 李文香[1] 王世清[1] 姜文利[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室,山东青岛266109

出　　处：《食品科学》2011年第12期320-323,共4页Food Science

基　　金：山东省科技发展计划项目(2008GG30008025);山东省自然科学基金项目(Y2007D65);青岛农业大学高层次人才启动基金资助项目

摘　　要：为探讨微真空贮藏条件对果蔬的保鲜效果,以莱阳茌梨为实验材料,通过常压贮藏作对照,研究微真空贮藏条件对莱阳茌梨果实生理生化变化的影响。结果表明:微真空贮藏可以显著降低莱阳茌梨果实的呼吸强度,抑制呼吸高峰的出现;减少梨的水分损失,控制质量损失率在3%以下,减缓可滴定酸及可溶性固形物含量的下降(P<0.05);而在抑制VC含量下降方面效果不显著(P>0.05)。因此,微真空贮藏能明显降低梨果实的代谢强度,提高果实的保鲜效果。In order to evaluate the fresh-keeping effect of microvacuum storage on Laiyang pear,atmospheric storage was used as control to investigate physiological and biochemical changes of Laiyang Chili pear during microvacuum storage.The results showed that microvacuum storage significantly lowered the respiration intensity of Laiyang Chili pear and inhibited the occurrence of the respiration peak,reduced the loss of water,resulted in a weight loss rate of smaller than 3%,and alleviated the decrease of soluble solid and titratable acid（TA） contents（P 〈0.05） but did not significantly inhibit the decrease of vitamin C content（P 〉0.05）.It could therefore be concluded that microvacuum storage notably attenuates the metabolic intensity of Laiyang pear,thus erecting satisfactory fresh-keeping effect.

关 键 词：莱阳茌梨 微真空贮藏 生理生化变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]