减压冷藏技术对鲜切果蔬保鲜效果的研究  

Effects of Hypobaric Cold Storage Technology on Preservation of Fresh-cut Fruits and Vegetables

作　　者：胡欣[1] 张长峰 郑先章 

机构地区：[1]中国人民解放军总后勤部军需装备研究所,北京100010 [2]国家农产品现代物流工程技术研究中心,山东济南250103 [3]上海善如水保鲜科技有限公司,上海200237

出　　处：《保鲜与加工》2012年第6期17-20,24,共5页Storage and Process

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100702);"十二五"农村领域国家科技计划(2011BAD24B02);国家科技型中小企业技术创新基金(11C26213101006);上海市科委科研计划项目(1004H148500)

摘　　要：以花王菜等6种蔬菜和苹果为试材,研究减压冷藏技术对鲜切果蔬的保鲜效果。结果表明,减压冷藏处理技术是可应用于鲜切果蔬保鲜的新技术。将果蔬原材料经减压冷藏处理(压力范围为600～3 200 Pa),再清洗切割加工成鲜切产品,可比普通冷藏有效减缓山药、土豆和苹果等鲜切产品的褐变;明显减少鲜切花王菜、鸡毛菜和空心菜的萎蔫、黄叶与腐烂,保持鲜切绿叶菜的新鲜品质;切割前的减压冷藏结合真空预冷,可大大减轻鲜切西兰花的黄化、萎蔫、花粒变大、脱落及切面的褐变与腐烂,显著延长鲜切果蔬的冷藏货架期及冷链断链保鲜期。The experiments used 6 kinds of vegetables and apple as material to research the preservation effects by using hypobaric cold storage technology. The results indicated that, the hypobaric cold storage treatment technology was an advanced new technology of preservation and process for fresh-cut vegetables and fruits. The raw materials of fruits and vegetables were treated by hypobaric cold storage, pressure 600-3 200 Pa, followed washing and cutting to fresh- cut products. Compared with normal cold storage, the hypobaric cold storage treatment technology could retard the brown degree of cut face of yam, potato and apple, decrease the wilting, yellow leaf and rotting of Huawang vegetable, Jimao vegetable and swamp cabbage, also kept their good fresh quality. Hypobaric cold storage before cutting combined with vaccum pre-cooling treatment could greatly readuce the yellow changed, wilting, flower grain growing and dropping, brown degree of cut face and rotting of broccoli, and prolong the shelf life of fresh-cut fruits and vegetables and preservation period of cold chain scission.

关 键 词：减压冷藏 果蔬 鲜切 保鲜 冷链断链保鲜 

分 类 号：S377[农业科学—农产品加工]