不同保鲜剂对兰州百合低温贮藏品质的影响  

Effect of Different Preservatives on the Quality of Lanzhou Lily during Low-temperature Storage

作　　者：杨文哲 王成龙 王鹏[1] 黄丽萍 杜万华 朱西亚 张俊晖 敖晓蕤 Yang Wenzhe;Wang Chenglong;Wang Peng;Huang Liping;Du Wanhua;Zhu Xiya;Zhang Junhui;Ao Xiaorui(International Centre in Fundamental and Engineering Thermophysics,Tianjin Key Lab of Refrigeration Technology,Tianjin University of Commerce,Tianjin,300134,China)

机构地区：[1]天津商业大学天津市制冷技术重点实验室工程热物理基础及工程国际联合研究中心,天津300134

出　　处：《冷藏技术》2022年第4期21-24,共4页Journal of Refrigeration Technology

基　　金：国家自然科学基金项目(51906178,52106106,51706154);天津市自然科学基金项目(18JCQNJC77300)。

摘　　要：为探讨不同保鲜剂处理对兰州百合低温贮藏品质的影响,本文以兰州百合鳞茎为实验原料,分别设置了质量分数为0.8%Na_(2)CO_(3)溶液浸泡、袋装质量分数为2%NaHCO_(3)粉末、袋装质量分数为2%Na_(2)CO_(3)粉末以及袋装质量分数为5%Ca(OH)_(2)粉末4种处理方式。研究了贮藏期间5组百合的失重率、褐变指数、色差、呼吸强度、质构的变化。结果表明:NaHCO_(3)粉末、Na_(2)CO_(3)粉末和Ca(OH)_(2)粉末处理对百合硬度影响较小,但会增强百合呼吸强度。Na_(2)CO_(3)溶液浸泡能够有效降低失重率,抑制百合褐变、呼吸以及维持色差和硬度,但也会使百合脆性降低。In order to investigate the effects of different preservative treatments on the cryogenic storage quality of Lanzhou Lily,the bulbs of Lanzhou Lily were used as experimental materials. Four treatment methods were set respectively: 0.8% mass fraction of Na_(2)CO_(3)solution soaking, 2% mass fraction of NaHCO_(3)powder in bag, 2% mass fraction of Na_(2)CO_(3)powder in bag and 5% mass fraction of Ca(OH)_(2)powder in bag. We studied the weight loss rate, Browning index, color difference, breathing intensity and texture of five groups of lilies during storage. The results showed that NaHCO_(3)powder, Na_(2)CO_(3)powder and Ca(OH)_(2) powder had little effect on the hardness of lily, but could enhance the respiratory intensity of lily. Na_(2)CO_(3)immersion can effectively reduce the weight loss rate, inhibit the Browning, respiration and maintain the color difference and hardness of lily, but also reduce the brittleness of lily.

关 键 词：食用百合 失重率 褐变指数 色差 呼吸强度 质构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]