贮藏温度和包装方法对两种叶菜采后品质的影响  

Effect of temperature and packaging method on quality of two kinds of leafy vegetables

作　　者：朱军伟[1] 谢晶[1] 林永艳[1] 张洪磊[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2012年第4期175-178,共4页Food and Machinery

基　　金：2010年上海市科委农业重点项目(编号:10391900404);2011年度上海市农业科技成果转化资金项目(编号:113919N0700);上海市科委工程中心建设(编号:11DZ2292800)

摘　　要：对两种典型叶类蔬菜进行适宜贮藏条件及包装方式的研究。以菠菜和芹菜为试验材料,比较两种冷藏条件(4℃和9℃)、两种包装方式(薄膜包装和气调包装)对贮藏过程中理化(失重率、叶绿素含量、VC含量和亚硝酸盐含量等)和感官等品质指标及货架期的影响。结果表明,在一定范围内,菠菜和芹菜在低温和气调下贮藏的感官品质(外观和颜色)、内部品质(鲜重、叶绿素含量、VC含量和亚硝酸盐含量)均效果较好。4℃结合气调包装相对薄膜包装可以有效抑制叶绿素的分解、感官品质的下降和亚硝酸盐含量的增加,减少营养成分的损失,延长菠菜和芹菜的货架寿命4～10d左右,但薄膜包装能有效抑制失重率增加。Two typical leafy vegetables were selected as the samples to study the suitable condition and packaging method under cold store. The physiological, chemical （such as water loss, chlorophyll con- tent, Vitamin C and nitrite content, etc. ） and sensory characteristics of spinach and celery stored under different storage （4℃, 9℃） and packaging conditions （PE film, MAP） were investigated. Results showed that both spinach and celery which were stored under lower temperatures and MAP conditions led to better maintenance of the external quality （appearance and color）, as well as internal quality （fresh weight, chlorophyll, ascorbic acid）. The low temperature store with 4℃ combined with MAP can restrain the decomposition of chlorophyll, the decrease of sensory quality, and the increase of nitrite content. Above all, it could extend the shelf life of spinach and celery from 4 d to 10 d. However, it was concluded that the packaging with PE film could suppress the water loss effectively.

关 键 词：菠菜 芹菜 贮藏温度 薄膜包装 气调包装 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]