降压速率对真空预冷鲜切花品质的影响  

Effects of Different Pressure Reduction Rates on the Qualities of Vacuum-cooled Cut Flowers

作　　者：宋小勇[1,2] 朱安福[1] 李云飞[2] 

机构地区：[1]华北水利水电学院电力学院,郑州450011 [2]上海交通大学农业与生物学院,上海200240

出　　处：《制冷学报》2012年第6期68-72,共5页Journal of Refrigeration

基　　金：国家自然科学基金(30771504)资助项目~~

摘　　要：以月季切花为实验材料,采用3.11×104Pa/min、1.78×104Pa/min、0.62×104Pa/min三种不同降压速率对其进行真空预冷处理,对预冷后的切花进行瓶插实验,检测并对比分析影响切花主要品质的相关指标。结果表明:降压速率对月季切花预冷品质有显著影响,中速降压(1.78×104Pa/min)处理能有效抑制细胞电解质渗漏,减少丙二醛积累,维持抗氧化酶活性,减小鲜重损失,延缓花色蓝变,延长月季切花瓶插寿命,获得最好的真空预冷效果。Cut roses were selected as the experimental materials and vacuum cooled at three different pressure reduction rates （3.11 × 104 Pa/min, 1.78×104 Pa/min, 0.62× 104 Pa/min）. During the vase experiments, the main quality indicators of cut flowers were examined, and comparative analysis were done. The results showed that the different pressure reduction rates had significant influence on the basic qualities of cut roses. The treatment at the medium pressure reduction rate （1.78× 104 Pa/min） prevented leakage of the electrolyte, decreased accumulation of the MDA, maintained activity of the SOD, decreased the mass loss, delayed blue changes of the cut roses, prolonged the vase life, achieved the best pre-cooling effect.

关 键 词：热工学 真空预冷 鲜切花 降压速率 品质 

分 类 号：S375[农业科学—农产品加工] TB69[农业科学—农艺学]