不同预冷方式对西兰花货架期的影响  

Effects of Different Precooling Methods on Shelf Life of Broccoli

作　　者：黄冰 倪鹏飞 刘利焕 隋继学[1] Huang Bing;Ni Pengfei;Liu Lihuan;Sui Jixue(Henan University of Animal Husbandry and Economy,Zhengzhou,450011,China;HAYE(Shanghai)Refrigeration Machinery Co.Ltd.,Shanghai,201800,China)

机构地区：[1]河南牧业经济学院,郑州450011 [2]上海瀚艺冷冻机械有限公司,上海201800

出　　处：《冷藏技术》2023年第3期5-8,共4页Journal of Refrigeration Technology

摘　　要：本文以西兰花作为实验材料,采用冷库预冷、冰预冷、冷水预冷三种方式进行预冷处理,研究不同的预冷方式对西兰花货架期的影响。结果表明:预冷处理可有效降低西兰花贮藏过程中失重率,维持花球紧实程度及硬度,延缓黄化现象,更好的维持其感官品质,延长其货架期。其中,冰预冷处理效果最佳,可将西兰花的货架期由3天延长至8天。This study used broccoli as the experimental material to investigate the effects of different precooling methods,including cold storage precooling,ice precooling,and cold water precooling,on the shelf life of broccoli.The results showed that precooling treatment effectively reduced weight loss during storage,maintained the compactness and hardness of the florets,delayed yellowing,preserved sensory quality,and extended the shelf life of broccoli.Among the three methods,ice precooling had the best effect,extending the shelf life of broccoli from 3 days to 8 days.

关 键 词：预冷 西兰花 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]