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作 者:李佳乐 张敏[1,2,3] 盖晓阳[1] 胡均如 郑凯 凌玉 方佳琪 LI Jiale;ZHANG Min;GAI Xiaoyang;HU Junru;ZHENG Kai;LING Yu;FANG Jiaqi(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306)
机构地区:[1]上海海洋大学食品学院,上海201306 [2]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306
出 处:《安徽农业大学学报》2021年第3期373-381,共9页Journal of Anhui Agricultural University
基 金:国家自然科学基金(31371526)资助。
摘 要:为探讨梯度热水处理对贮后黄瓜品质的影响及冷害减轻机理,以4℃贮藏4 d后不做热处理的黄瓜为对照(CK),研究了梯度热水处理TG,10(Temperature gradient 10)(黄瓜依次在14、24、34和44℃分别浸泡4 min;),TG,20(黄瓜依次在24和44℃分别浸泡8 min)和TG,40(黄瓜在44℃下浸泡16 min)后对贮后黄瓜(4℃±0.5℃、湿度85%±5%)失重率、冷害指数(Chilling injury,CI)、质构特性、电解质外渗率(Electrolyte leakage,EL)和丙二醛(Malondialdehyde,MDA)含量等指标的影响。结果表明:TG,10和TG,20处理组黄瓜相比于CK,果实硬度、可溶性固形物和可溶性蛋白含量显著提高,冷害指数、失重率、电解质外渗率和丙二醛含量显著下降;而TG,40处理黄瓜相比于CK品质更差。说明适当梯度的热水处理可能使低温贮后黄瓜冷害发生一定程度的减轻,从而延缓了果实可见性冷害的发生,有利于维持果实品质,提高果实的商品价值。研究可为梯度热水处理在贮后果蔬保鲜中的应用提供理论参考。In order to explore the effect of hot water treatment with gradient on cucumber quality and the mechanism of reverse chilling injury after storage,taking cucumbers without hot water treatment after 4 days of storage at 4℃as the control(CK),we designed three hot water treatment groups of TG,10,TG,20 and TG,40 with temperature gradients(TG,10:soaking cucumbers in sequence at 14℃,4 min,24℃,4 min,34℃,4 min,44℃,4 min.TG,20:soaking cucumbers in sequence at 24℃,8 min and 44℃,8 min.TG,40:soaking cucumbers at 44℃for 16 min)for storage cucumber(4℃±0.5℃,humidity 85%±5%)to measure the weight loss,chilling injury(CI),texture properties,electrolyte leakage(EL),malondialdehyde(MDA)content and other indicators.The results showed that:compared with CK,cucumbers treated with TG,10 and TG,20 had significantly increased fruit hardness,soluble solids and soluble protein contents,while chilling injury index,weight loss,electrolyte leakage and malondialdehyde content were significantly reduced;however,cucumbers treated with TG,40 was worse than CK.The results indicated that the proper gradient of hot water treatment may reverse the chilling injury of cucumber after low temperature storage,thus delaying the occurrence of visible chilling injury of the fruit,which is conducive to maintaining the quality of the fruit and improving the commercial value of the fruit.The research can provide a theoretical reference for the application of gradient hot water treatment in the preservation of fruit and vegetables after storage.
分 类 号:TS255.36[轻工技术与工程—农产品加工及贮藏工程]
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