间歇热处理抑制热伤害提高黄瓜贮藏品质  

Intermittent heat treatment inhibiting heat injury and improving storage quality of cucumber

作　　者：张娜[1] 杨昭[1] 陈爱强[1] 赵松松[1] 陈明锋[1] 

机构地区：[1]天津大学热能研究所,天津大学中低温热能高效利用教育部重点实验室,天津大学机械工程学院,天津300072

出　　处：《农业工程学报》2014年第9期256-261,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金项目(51276124);教育部高等学校博士学科点专项科研基金(20130032130006);天津市科技计划(12ZCDGGX49400)

摘　　要：为了研究间歇热处理抑制黄瓜热伤害及对其贮藏品质的影响,以38℃热水为介质,分别对黄瓜进行连续处理60 min(H组)、及每连续处理10 min便放到常温水(20℃)中回温的间歇处理(I组),其中I组总有效热处理时间为60 min。处理后将所有黄瓜转移到温度12℃、相对湿度90%的冷库中贮藏15 d。测量了热处理过程中黄瓜内部组织温度分布;记录了贮藏期间黄瓜某些品质及抗氧化酶活性指标的变化,如呼吸速率、细胞膜透性、过氧化物酶(peroxidase,POD)、超氧化物歧化酶(superoxide dismutase,SOD)及过氧化氢酶(catalase,CAT)活性等。结果显示,与CK组(不做任何处理)相比,H组有较高的呼吸强度、失重率、细胞膜透性及较低的硬度,表明H组出现了热伤害现象,同时H组和CK组在抗氧化酶活性方面没有显著差别(P>0.05)。贮藏结束时,H组呼吸速率、硬度、相对电导率分别是CK组的1.19倍、92%及1.13倍。I组在品质及抗氧化酶活性方面均表现较佳。贮藏结束时,I组呼吸强度、失重率、POD、CAT、SOD活性分别是CK组的80%、55%、1.41倍、1.67倍及1.24倍。此外,通过对黄瓜内部组织温度的动态分析得:热处理过程中黄瓜组织所达到最高温度及在该温度下连续时间是造成黄瓜热伤害的内在因素;具有较快温度变化的热处理前期是黄瓜产生热处理保鲜效果的重要阶段。With the increasing concern over the presence of chemical residues in plants, heat treatment, as a safe and effective physical treatment method, has achieved growing interest. To investigate the effects of intermittent heat treatment on cucumber heat injury and storage quality, tested cucumbers were immersed in hot water （38℃） for 60 min （group H） continuously, or 60 min （group I） intermittently, respectively, and the intermittent treatment was realized through the temperature return process by room temperature water （20℃） after every 10 min of continuous treatment. There was no treatment of the control group （CK）. All cucumbers were then transferred to cold storage at 12℃ with a relative humidity of 90 percent for 15 days. The distribution of cucumber internal temperature during heat treatment was measured, and the quality and antioxidant enzyme parameters, such as respiratory rate, weight loss, firmness, cell membrane permeability, peroxidase （POD）, superoxide dismutase （SOD）, and catalase （CAT） activities, were evaluated during the cold storage every three days. Results showed that, compared with the control group, the higher respiratory rate, weight loss, cell membrane permeability, and the lower firmness in heat treated cucumbers indicated that the phenomenon of heat injury occurred in group H. There was no significant difference between groups CK and H in antioxidant enzymes （POD, SOD and CAT） （P＆gt;0.05）. At the end of storage ,the respiratory rate, firmness and relative conductivity of H were 1.19, 92 percent and 1.13 times that of CK. While group I demonstrated delayed cucumber ripening, and performed better in both quality and antioxidant enzymes, at the end of storage, the respiratory intensity, weight loss, POD, SOD and CAT activities were 80 percent, 55 percent, 1.41,1.67, and 1.24 times that of CK. In addition, results from the analysis of the dynamic temperature field of cucumber tissue suggested that the highest temperature that the cucumber tissue a

关 键 词：贮藏 品质控制 热处理 间歇热处理 热伤害 黄瓜 传热特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S642.2[轻工技术与工程—食品科学与工程]