深冷速冻保鲜技术对舟山杨梅品质的影响  

The Influence of the Cryogenic Quick-freezing Preservation Technology on the Quality of Zhoushan Red Bayberry

作　　者：阮雪停 谢超[1] 孙嫒[1] 吴冬梅[1] 

机构地区：[1]f浙江海洋学院食品与医药学院,浙江舟山316022

出　　处：《浙江海洋学院学报（自然科学版）》2013年第5期451-456,共6页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省重大科技项目(2012C11015-2);浙江省自然科学基金项目(LY13C200005)

摘　　要：采用深冷(-60℃)速冻保鲜技术,以舟山杨梅为研究对象,在无太阳光照的条件下自然解冻,研究不同冷藏时间对杨梅果实的失重率、可溶性固形物含量、总酸含量、呼吸强度、果实硬度、腐败率及感观评定等理化指标的影响。结果表明:在-60℃的冷藏条件下,保藏6个月的杨梅的失重率较新鲜杨梅减少3.35%,较冷藏3个月后杨梅的呼吸强度降低51.5%,果实硬度降低7.1%,可溶性固形物的含量降低2%,总酸的含量降低0.19%,腐烂率增加5%。综合分析结果表明,采用深冷(-60℃)速冻保鲜技术保藏的杨梅,在3～6个月其营养品质变化较小。该研究将为杨梅的精深加工提供理论基础。Zhoushan red bayberry was used as the research object in this experiment with the technology of cryogenic quick-freezing （-60 ℃）. After natural thawing during the absence of the sun light, the weightlessness rate, soluble solids content, total acid content, respiration intensity, fruit hardness, corruption rate and sensory evaluation of waxberry fruit in different cold storage period were determined. The effect of cryogenic preservation technology on waxberry quality was studied through the degree of change of the physical and chemical indexes. The results showed that under the condition of -60 ℃ cold storage, the weightlessness rate of those after 6 months cold storage decreased by 3.35% from fresh red bayberry. Compared with red bayberry after 3 months cold storage, arbutus respiration intensity was reduced by 51.5%, fruit hardness was reduced by 7.1%, soluble solids content was reduced by 2%, total acid content was reduced by 0.19%, decay rate increased by 5%. The study showed that the cryogenic quick-freezing technology almost have no effect on strawberry quality within half a year.

关 键 词：舟山杨梅 深冷保鲜 理化指标 品质分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]