不同贮藏温度下苹果营养与卫生质量的变化  

Changes in nutritional and hygienic quality of apples stored at different temperatures

作　　者：莫宝庆[1] 朱慧娟[1] 肖黎[1] 

机构地区：[1]南京医科大学公共卫生学院营养与食品卫生学系,南京210029

出　　处：《中国卫生检验杂志》2012年第1期125-128,共4页Chinese Journal of Health Laboratory Technology

基　　金：江苏省优势学科建设项目资金资助

摘　　要：目的:了解苹果在不同贮藏温度下相关营养与卫生指标的变化,以指导居民合理贮藏苹果。方法:将苹果称重编号随机分成两组,分别存放在冰箱(冷藏,4℃)和室温(平均18℃,12℃～22.5℃)贮藏60 d,分别于存放第0天、3天、7天、15天、30天、45天、60天观察苹果的外观,测定其失重率、还原糖含量、可滴定酸度、维生素C含量及亚硝酸盐含量,比较两种贮藏温度下相关指标的差异。结果:与室温贮藏的苹果相比,相同时间内冷藏贮藏的苹果失重率明显较低,第15天后的维生素C含量、第45天的可滴定酸度明显较高,第15天后的亚硝盐含量明显较低,但水分含量无显著差异。室温下贮藏的苹果第7～15天开始就出现感官、营养与卫生质量的明显改变,而冷藏贮藏的苹果在第30天才出现类似的变化。结论:冷藏贮藏能减缓苹果营养物质的减少及亚硝酸盐含量的增加,室温贮藏苹果的适宜时间为15 d内,冷藏贮藏苹果的适宜时间为30 d内。Objective ：To learn the changes in nutritional and hygienic quality of apples stored at different temperatures, so as to give suggestions to the inhabitants about the proper way for the storage. Methods ： Apples were recorded, weighed and then randomly divided into two groups, the apples in one group were kept in a refrigerator （4℃） and the apples in the other group were kept in the room （ 18℃ in the average,12℃ -22.5℃ ） for 60 days. They were observed and measured on the 0, 3rd ,Th, 15th, 30th, 45th and 60th day for the appearance, rate of weight loss, concentration of reducing sugar, titratable acidity, vitamin C, water and nitrite. The differences were compared between the apples stored in refrigerator and room. Results：Compared with those stored at room temperature, the rate of weight loss of the apples kept at 4℃ was obviously lower at the same storage time, and the concentration of vitamin C from the 15th day and titratable acidity on the 45th day were obviously higher, and after the 15th day, the level of nitrite was much lower, while there was no significant difference in the concentration of water between them. There were obvious changes in appearance, nutritional and hygienic quality during the 7th to 15th day for the apples kept at room temperature, but they did not occur until the 30th day for the apples kept in the refrigerator. Concluslon：Cold storage condition can make apples slow the loss of nutritional substances and the increase of nitrite in apples. And the appropriate storage time of apples is within 15 days at room temperature or within 30 days in cold condition.

关 键 词：苹果 温度 贮藏 变化 比较 

分 类 号：R155.54[医药卫生—营养与食品卫生学]