减压冷藏和气调冷藏对鲜切西兰花保鲜效果的比较分析  

Comparative Analysis between Hypobaric Storage and Controlled Atmosphere Storage in the Preservation of Fresh-Cut Broccoli

作　　者：范新光[1] 肖璐[1] 张振富[1] 郭风军 王美兰[1] 张长峰 郑先章 

机构地区：[1]烟台大学食品科学与工程研究所,山东烟台264005 [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：《食品科学》2014年第2期277-281,共5页Food Science

基　　金：国家高科技研究发展计划(863计划)(2011AA100702);"十二五"农村领域国家科技计划项目(2011BAD24B02)

摘　　要：以鲜切西兰花为试材,分别进行4℃条件下的减压冷藏和气调冷藏实验,对两者的保鲜效果和相应的理化差异进行比较分析。结果表明:减压冷藏可较好地减少鲜切西兰花丙二醛的积累,减小VC含量的损失,保持较好的硬度和咀嚼性,但在叶绿素和细胞膜透性方面减压冷藏和气调冷藏没有明显差异。In this research, hypobaric storage and controlled atmosphere （CA） storage were evaluated comparatively for their effect on preserving the quality attributes and physiochemical properties of fresh-cut broccoli stored at 4 ℃. Results indicated that hypobaric storage was more effective than CA in inhibiting the accumulation of malondialdehyde, reducing the loss of VC and maintaining the hardness and chewiness at relatively higher levels. Chlorophyll content and membrane permeability were not significantly different between the two packagings.

关 键 词：鲜切西兰花 减压冷藏 气调冷藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S609.3[轻工技术与工程—食品科学与工程]