典型保鲜技术协同低温的保鲜效果研究  

Study on Preservation Effect of Typical Preservation Technologies Combined With Low Temperature

作　　者：周思健 王海娟 白莹 张艳凌 魏建 

机构地区：[1]TCL家用电器合肥有限公司,合肥230000

出　　处：《日用电器》2022年第4期98-102,共5页ELECTRICAL APPLIANCES

摘　　要：温度是影响果蔬保鲜的最基本因素,保鲜技术在冰箱上的搭载,也已经成为国内冰箱的主流,因此典型保鲜技术协同低温对果蔬的保鲜效果研究意义重大。研究发现,(1.46±0.5)℃对菠菜、蓝莓、双孢菇具有较好的保鲜效果此低温协同真空保鲜、高压静电、密封高湿,真空保鲜可明显延长菠菜的货架期至18天,高压静电对葡萄与双孢菇的保鲜优势明显。Temperature is the most basic factor affecting the preservation of fruits and vegetables.The carrying of preservation technology on the refrigerator also becomes the mainstream of domestic refrigerators.Therefore,the research on the preservation effect of typical preservation technology combined with low temperature is of great significance.It was found that (1.46±0.5)℃ had a good fresh-keeping effect on spinach,blueberry and agaricus bisporus;Combine low temperature with vacuum preservation,high voltage static electricity and sealed high humidity.Vacuum preservation can significantly prolong the shelf life of spinach to 18 days,and high-voltage static electricity has obvious advantages in the preservation of grapes and Agaricus bisporus.

关 键 词：低温协同 真空保鲜 高压静电 密封高湿 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]