薄膜包装芹菜品质分析及货架寿命研究  

Quality Analysis and Shelf Life of Film Packaged Celery

作　　者：朱军伟[1] 谢晶[1] 章佳君[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：《食品科学》2013年第4期272-276,共5页Food Science

基　　金：2011年上海市科委上海研发公共服务平台建设专项(11DZ2292800);上海市科委2010年农业重点项目(10391900404);上海市教育委员会重点学科建设项目(J50704)

摘　　要：研究薄膜包装的芹菜在(-1±0.5)、(4±0.5)、(9±1)℃和(19±1)℃贮藏过程中的感官和理化品质变化,同时通过Q10模型预测不同温度下芹菜的货架寿命,并运用3T理论模拟流通温度和时间对芹菜品质的影响。结果表明:(-1±0.5)℃结合薄膜包装的芹菜具有良好的贮藏保鲜效果,可以有效抑制脱水萎缩、叶绿素降解、感官品质的下降和亚硝酸盐含量的增加,延缓营养成分的损失,延长芹菜的货架寿命;获得了-1～9℃和9～19℃温度区域内芹菜的货架寿命预测方程,还模拟芹菜品质变化的累计效应,得到了其经历不同温度、时间流通后的品质损失量和货架寿命余量。The changes of quality of film packaged celery were evaluated during storage at （-1±0.5）, （4±0.5）, （9±1） and （19±1）℃. The shelf life was predicted by Ql0 model, and 3T theory was applied to simulate post-harvest circulation. Results showed that celery stored at （-1± 0.5）℃ had good preservation quality and the combined treatments with film packaging could inhibit the weight loss, the decomposition of chlorophyll and the decline of sensory quality effectively and keep the nitrite content at a lower level. Therefore, it would extend the shelf life of celery. Meanwhile, the prediction equation of shelf life at -1-9℃ and 9-19℃ were established. The quality loss and remained shelf life were achieved during different time and temperature.

关 键 词：芹菜 贮藏温度 薄膜包装 品质 货架寿命 预测 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]