真空预冷压力对菠菜采后贮藏保鲜品质的影响  

Effects of Vacuum Precooling Pressure on Postharvest Preservative Quality of Spinach

作　　者：郭淑婷 薛健翼 李锋[1] 赵伯涛[2] 王永丽[1] GUO Shuting;XUE Jianyi;LI Feng;ZHAO Botao;WANG Yongli(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Nanjing Institute for Comprehensive Utilization of Wild Plants Organization name,Nanjing 211111,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]南京野生植物综合利用研究院,江苏南京211111

出　　处：《食品工业科技》2021年第5期265-269,共5页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划课题(2017YFD0401303)。

摘　　要：为探究真空预冷压力对菠菜采后贮藏品质的影响,将菠菜分别置于600、800和1000 Pa真空预冷压力下冷却至4℃,然后于(4±1)℃贮藏15 d。以常压冷藏样品为对照,通过分析菠菜贮藏期间的感官品质、色差、失重率、维生素C、叶绿素和酶活变化,研究真空预冷压力对菠菜采后贮藏品质的影响。结果表明,真空预冷处理可有效延缓菠菜贮藏过程中感官品质的劣变,降低失重率和V C、叶绿素等成分损失,抑制色泽变化,抑制过氧化氢酶(Catalase,CAT)活力下降和过氧化物酶(Peroxidase,POD)活性升高。综合来看,1000 Pa预冷压力处理组菠菜的贮藏品质最优。In order to investigate the effect of vacuum precooling pressure on preservative quality of spinach,spinach was precooled to 4℃under the pressure of 600,800 and 1000 Pa,respectively,and then was preserved at(4±1)℃for 15 days.By determining sensory quality,color difference,weight loss,V C,chlorophyll content and enzymatic activity of spinach during storage,the effect of vacuum precooling pressure on preservative quality of spinach was studied.Results showed that vacuum precooling treatment effectively slowed down the deterioration of sensory quality,lowered weight loss,the loss of V C and chlorophyll,inhibited its color changes,delayed the decrease of catalase(CAT)activity and the increase of peroxidase(POD)activity.In conclusion,the spinach treated with the precooling pressure of 1000 Pa exhibited the optimum preservative quality.

关 键 词：菠菜 真空预冷 压力 贮藏 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]