减压预处理对槟榔气调贮藏品质的影响及模型表征  

Effects of pre-storage hypobaric treatments on the atmosphere storage quality of betel nut

作　　者：姚小玲 潘嘹 卢立新 YAO Xiao-ling;PAN Liao;LU Li-xin(Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food ManufacturingEquipment and Technology,Wuxi 214122,China)

机构地区：[1]江南大学,无锡214122 [2]江苏省食品先进制造装备技术重点实验室,无锡214122

出　　处：《上海农业学报》2019年第2期75-81,共7页Acta Agriculturae Shanghai

基　　金：国家科技支撑计划课题(2015BAD16B06)

摘　　要：为探究减压预处理对槟榔的保鲜效果,结合气调贮藏(4%O2,4%CO2,92%N2)技术,采用不同压强(10 k Pa、20 k Pa、30 k Pa、101 k Pa)对槟榔进行20 h预处理,测定其在气调贮藏期间对槟榔感官品质、相对电导率、腐烂率、可溶性固形物的影响。在此基础上,建立表征品质参数与预处理压强、贮藏时间关系的数学模型。结果表明:20 k Pa预处理后,槟榔在35 d贮藏期内能保持良好产品品质,减压预处理能有效延长槟榔的贮藏期;提出的数学模型与试验结果吻合度高,可用于表征槟榔在贮藏期的品质变化。This study investigated the effects of pre-storage hypobaric treatments using the controlled atmosphere storage(4%O 2,4%CO 2,92%N 2)technology on the preservation of betel nut.Based on the experiment,a mathematical model was established to characterize the relationship among quality parameters,hypobaric treatments and storage time.The results indicated that the hypobaric treatment of 20 kPa was effective in maintaining good appearance,cell integrity and high content of soluble solids,and in cutting the decay rate in the 35-day storage period.Pre-storage hypobaric treatments could effectively prolong the storage life of betel nut.The mathematical model proposed was in good agreement with the experimental results,and could be used to characterize the quality changes of betel nut during storage.

关 键 词：减压预处理 气调贮藏 槟榔 采后品质 模型表征 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]