低温条件下蔬菜水分蒸发强度的研究  

Water Evaporation Strength of Vegetables under Low Temperature Conditions

作　　者：董小亮[1] 陶乐仁[1] 谭万利[1] 李娟[1] 

机构地区：[1]上海理工大学低温生物与食品研究所,上海200093

出　　处：《食品科学》2013年第13期136-139,共4页Food Science

摘　　要：以菠菜、青菜、黄瓜和大葱为研究对象,分析在5℃低温环境条件下相对湿度对蔬菜的相对失水率及其蒸发强度的影响。结果表明:蔬菜的蒸发强度与其比表面积有着密切的关系;相对湿度对蔬菜的失水率有着很大的影响,增大相对湿度可以在一定程度上降低蔬菜的蒸腾作用,从而降低其相对失水率,并且叶菜类蔬菜的相对失水率受相对湿度的影响更大;相对湿度对不同蔬菜的蒸发强度影响不同,其中相对湿度对黄瓜和菠菜的蒸发强度几乎没有影响,但对大葱和青菜则有较大影响。The effect of relative humidity on relative water loss rate and water evaporation strength of spinach,green Chinese cabbage,cucumber and scallion under low temperature（5 ℃） conditions was studied.The results showed that the water evaporation strength of vegetables was closely associated with the specific surface.Different relative humidities also had a great effect on the relative water loss rate,and larger relative humidity resulted in a reduced relative water loss rate by lowering transpiration in vegetables.Moreover,the relative water loss rate of leaf vegetables was more affected by relative humidity.The water evaporation strength of different vegetables was influenced differently by relative humidity;almost no effect on cucumber or spinach was found,while scallion and green Chinese cabbage were both affected by relative humidity.

关 键 词：蔬菜 比表面积 相对湿度 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]