包装对雪青梨压差预冷效果及品质的影响  

Effect Analysis of Packing on Forced-air Precooling and Quality from Xueqing Pear

作　　者：王达[1] 刘升[2] 吕平[1] 杨相政[1] 贾连文[1] 孙菲[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014 [2]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《中国果菜》2016年第7期1-3,共3页China Fruit & Vegetable

基　　金：国家星火计划项目(编号2015GA184002)

摘　　要：本文通过搭建雪青梨压差预冷实验台,测试了预冷包装箱开孔直径分别为30mm、40mm、50mm、60mm时雪青梨的冷却效果,结果表明:在四种不同开孔直径下雪青梨的7/8冷却时间分别为6h、4.4h、4h、3.8h,冷却均匀性系数分别为0.3、0.24、0.25、0.27;此外,还测试分析了预冷前后雪青梨营养品质的变化,结果表明:雪青梨在预冷期间硬度、可溶性固形物、VC、酸度、可溶性糖含量的变化率分别为2.81%、0.62%、0.52%、0.81%、0.35%。The forced-air precooling of Xueqing Pear test bentch was set up, the pre-cooling effect of packing vent diameter 30mm、40mm、50mm、60mm was compared. The result showed that the 7/8 cooling time was 6h、4.4h、4h、3.8h when the vent diameter was 30mm、40mm、50mm、60mm, respectively;the cooling uniformity coefficient is 0.3、0.24、0.25、0.27;changes in weight loss, firmness, vitamin C content, soluble solid content and were measured during cooling time. The result show that the the firmness, vitamin C, acidity, soluble solid content of Xueqing pear were changed by 2.81%、0.62%、0.52%、0.81%、0.35%.

关 键 词：雪青梨 压差预冷 实验研究 营养品质 

分 类 号：S661.2[农业科学—果树学]