预冷方式对韭薹货架期品质的影响  

Effect of Pre-Cooling Methods on Quality of Chives Stem During Shelf-Life

作　　者：唐月明 罗静红 罗芳耀 周评平[2] 骆永亮 高佳[1] TANG Yueming;LUO Jinghong;LUO Fangyao;ZHOU Pingping;LUO Yongliang;GAO Jia(Institute of Agro-Products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Chengdu City,Sichuan Province Pi Rural Area Agriculture and Forestry Bureau,Chengdu 611730,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610066 [2]四川省农业科学院,四川成都610066 [3]四川省成都市郫都区农业农村和林业局,四川成都611730

出　　处：《食品科技》2023年第8期23-28,共6页Food Science and Technology

基　　金：四川省科技计划项目(2021YFQ0072,2020YFN0039);郫都区院区农业科技合作项目(YDHZP202105)。

摘　　要：为研究不同预冷方式对韭薹常温贮藏期间品质的影响,以压差预冷和冷库方式预冷韭薹至中心温度4℃,于常温(26~29)℃条件下模拟货架期,每天取样测定韭薹的感官和生理品质,以未预冷为对照。结果表明:采后预冷可以有效延缓韭薹品质劣变和感官下降,其中压差预冷对延长韭薹货架期效果更明显;较冷库预冷相比,压差预冷缩短预冷时间4.5倍,可有效降低韭薹呼吸强度和腐烂指数,减少质量损失,延缓叶绿素降解和纤维素老化,较好地保持了韭薹贮藏期的色泽。压差预冷处理可提高贮藏期韭薹感官品质,保持常温贮藏5 d内有较好的商品性。In order to evaluate the effect of different pre-cooling methods on the quality of chives stem during storage at room temperature,the chives stem was pre-cooled to 4℃by differential forced-air precooling and cold storage pre-cooling,and simulated shelf life at room temperature(26–29)℃.Samples were collected for sensory and physiological quality.The control was not precooled.The results showed that post-harvest pre-cooling could effectively delay the quality deterioration and sensory decline of chives stem,and the effect of differential forced-air pre-cooling on prolonging the shelf life of chives stem was more obvious.Compared with the cold storage pre-cooling,the pre-cooling time of differential forced-air pre-cooling was shorter,which was 4.5-fold that of the cold storage pre-cooling.It could effectively reduce the respiratory intensity and decay index of chives stem,reduce the mass loss,delay the chlorophyll degradation and the increase of cellulose,and better maintained their color during the storage period.In conclusion,the differential forced-air pre-cooling treatment can improve the sensory quality of chives stem during storage,and maintain good commercial value of them within 5 days of storage at room temperature.

关 键 词：压差预冷 冷库预冷 韭薹 品质 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]