冷冻速度对苹果贮期品质的影响  

Effects of Freezing Rate on Quality of Apples During Storage

作　　者：田津津[1] 徐双喜 张哲[1] 陈佳楠 严雷[1] 计宏伟[1] 郭旭[1] TIAN Jinjin;XU Shuangxi;ZHANG Zhe;CHEN Jianan;YAN Lei;JI Hongwei;GUO Xu(Tianjin Key Laboratory 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,天津300314

出　　处：《海南师范大学学报（自然科学版）》2023年第1期60-64,共5页Journal of Hainan Normal University（Natural Science）

基　　金：国家自然科学基金项目(12172254,52106106);天津市自然科学基金项目(21YDTPJC00300);天津津市研究生科研创新项目(2020YJSS066)。

摘　　要：为了研究不同冷冻处理速度对苹果贮藏品质的影响,分别采用0.5℃/min和3.5℃/min两种冷冻速度对苹果进行冷冻处理,分析苹果贮藏期间的品质变化。结果表明:冷冻处理速度显著影响苹果的贮藏品质。高冷冻速度处理的苹果品质损伤更小且苹果硬度、可溶性固形物、维生素C含量更高,口感、营养价值更好;同时L^(*)值更高,a^(*)值、b^(*)值更低,外表面颜色保持得更鲜艳。To study the effects of different freezing speeds on the storage quality of apples, two freezing speeds of 0.5 ℃/min and 3.5 ℃/min were used to freeze the apples respectively, and the quality changes of apples during storage were analyzed. The results showed that the freezing speed significantly affected the storage quality of apples. Apples treated at high freezing speeds had less quality damage, higher apple hardness, soluble solids, and vitamin C content, better taste and nutritional value. At the same time, the L^(*)value was higher, the a^(*)value and b^(*)value were lower, the color of the outer surface remained more bright.

关 键 词：冷冻速度 硬度 L^(*)值 a^(*)值 b^(*)值 可溶性固形物 可滴定酸 维生素C 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]