山药汁浸涂对黄瓜保鲜效果的影响  

Effect of Yam Juice Immersion Coating on Cucumber Preservation

作　　者：黄冰 王昆 李锡石 王赵改[2] Huang Bing;Wang Kun;Li Xishi;Wang Zhaogai(Henan University of Animal Husbandry and Economy,Zhengzhou,450011,China;Henan Academy of Agricultural Sciences,Zhengzhou,450002hina)

机构地区：[1]河南牧业经济学院,郑州450011 [2]河南省农业科学院,郑州450002

出　　处：《冷藏技术》2022年第2期17-19,28,共4页Journal of Refrigeration Technology

基　　金：科技部科技伙伴计划资助(KY202002007)。

摘　　要：本文以郑州种植的“豫翠616”黄瓜为实验材料,使用不同浓度(10%、7%、4%、1%)的小白嘴山药汁溶液浸涂处理黄瓜,贮藏在温度为8℃、相对湿度为90%的冷库中。在贮藏期的第二天、第四天、第六天和第八天分别检测黄瓜的失重率、硬度、咀嚼性、色差和感官品质。实验结果表明:在实验环境下,用7%山药汁溶液浸涂处理的黄瓜保鲜效果最好,失重率、硬度、色泽和感官评价均优于其他实验组;当贮藏到第八天时,其失重率为2%,仅为对照组的1/5;通过TPA质构仪检测硬度为6751 g,外观无褶皱,无腐烂霉斑,可有效延长黄瓜的货架期,提高其商品价值。The effect of yam juice dip coating on the fresh-keeping effect of"Yucui 616"cucumber is studied in this paper.Cucumbers are dip-coated with different concentrations(10%,7%,4%,1%)of Xiaobaizui yam juice,and stored in a cold storage with a temperature of 8℃ and a relative humidity of 90%.Experimental results show that the weight loss rate,hardness,chewiness,color difference and sensory quality of cucumber are tested on the second,fourth,sixth and eighth days of the storage period.The experimental results show that under the experimental environment,the cucumber treated with 7%yam juice solution has the best fresh-keeping efect,and the weight loss rate,hardness,color and sensory evaluation are better than other experimental groups.When stored on the cighth day,the weight loss rate is 2%,which is only 1/5 of the control group,the hardness is 6751 g detected by TPA texture analyzer,and the appearance have no wrinkles,no rot and mi Idew,which could efectively extend the shelf life of cucumbers.increase its commodity value.

关 键 词：黄瓜 山药汁 涂膜 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]