四种物流贮藏温度对圣女果品质的影响  

Effect of 4 kinds of logistics storage temperature on the quality of cherry tomatoes

作　　者：张文婷[1] 赵武奇[1] 鲁晓翔[2] 石珂心[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2015年第5期329-333,共5页Science and Technology of Food Industry

基　　金：陕西省自然科学基础研究计划项目(2011JM3011)

摘　　要：以圣女果为材料,研究了常温(20℃),变温(先在5±1℃保存4d,再转移到20℃下保存),低温(5±1℃)和冰温(-0.5±0.5℃)四种物流温度对圣女果的外观品质、营养品质的影响规律。结果表明,低温和冰温贮藏可显著地减少可溶性固形物、维生素C的损失,有效地保持其色泽和质地,一定程度上抑制其腐烂率、失重率的增长和酸度的变大。与此同时,冰温处理的圣女果在解冻后15min便出现冷害现象,失去商品价值。常温和变温贮藏时,圣女果营养成分大量损失,其硬度持续下降。故低温贮藏的保鲜效果最好。The visual, nutritional quality related enzyme activity of cherry tomatoes stored at room temperature （20℃）, variable temperature （ stored at 5 ±1℃ 4 days, and then transfer to 20℃）, low temperature （5±1℃） and ice temperature （-0.5±0.5℃）were investigated.The results showed that low temperature and ice temperature effectively maintained the quality of color and texture of cherry tomatoes and significantly reduced the loss of TSS, Vitamin C of cherry tomatoes.It also inhibited the increasing of rotting rate,weight loss rate and the acidity of cherry tomatoes,however,the chilling injury phenomenon appeared after unfreezing 15 minutes for the cherry tomatoes stored in the ice temperature and then it completely lost the value of commodity.On the contrary,room temperature and variable temperature caused a large amount of loss of nutrients and the continuous declination of hardness. Therefore, cherry tomatoes kept best quality in low temperature.

关 键 词：圣女果 低温贮藏 感官评定 营养品质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]