真空预冷结合不同贮藏压力对韭菜品质的影响  

Effects of vacuum precooling combined with different storage pressure on the quality of Chinese chives

作　　者：张川[1] 申江[1] 

机构地区：[1]天津市制冷技术重点实验室天津商业大学,天津300134

出　　处：《食品科技》2017年第3期34-37,共4页Food Science and Technology

摘　　要：真空预冷技术应用于韭菜的预处理,研究了不同贮藏压力(绝压2、6、10 kPa和常压)对韭菜感官评价、呼吸强度、叶绿素含量、失重率的影响。结果表明:贮藏压力越低,韭菜呼吸强度越弱,货架期越长,韭菜在常压条件下的呼吸强度是2 kPa条件下的4.89倍;随着贮藏压力的升高,韭菜的失重率和呼吸强度逐渐升高,而韭菜的感官评价和叶绿素含量逐渐降低;贮藏在2kPa的韭菜品质保持最好,夏季贮藏14 d后的感官评价、呼吸强度、叶绿素含量和失重率分别为8.2、23.6 mg CO_2/kg·h、28 mg/100 g Fw、1.2%。Vacuum cooling has been used as a rapid cooling method for Chinese chives. The effects of different storage pressure（absoluate pressure 2, 6, 10 kPa and atmospheric pressure） on sensory evaluation, respiration rate, chlorophyll content and weight loss of Chinese chives were studied. The results showed that the lower the storage pressure was, the lower the respiration rate and the longer the shelf life of Chinese chives. Respiration rate of Chinese chives stored at atmospheric pressure was about 4.89 times as high as that of Chinese chives stored at 2 kPa. With the storage pressure increasing, the weight loss and respiration rate of Chinese chives increased gradually, while the sensory evaluation and chlorophyll content of Chinese chives decreased gradually. The quality of Chinese chives stored at 2 kPa was the best, after 14 days storage in summer, its sensory evaluation, respiration rate, chlorophyll content and weight loss were 8.2, 23.6 mg CO2/kg·h, 28 mg/100 g Fw, 1.2%, respectively.

关 键 词：真空预冷 韭菜 贮藏压力 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]