精准控温对鲜切胡萝卜贮藏品质和抗氧化性的影响  

Effect of Precise Temperature Control on Storage Quality and Antioxidant Activity of Fresh-cut Carrots

作　　者：宾宇淇 谢佳妮 王铭宇 张鹏[2,3] 李江阔 陈晨 姜爱丽 BIN Yuqi;XIE Jiani;WANG Mingyu;ZHANG Peng;LI Jiangkuo;CHEN Chen;JIANG Aili(College of Life Science,Dalian Minzu University,Liaoning Dalian 116600,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Liaoning Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [3]国家农产品保鲜工程技术研究中心(天津),天津300384 [4]生物技术与资源利用教育部重点实验室,辽宁大连116600

出　　处：《包装工程》2024年第5期46-55,共10页Packaging Engineering

基　　金：甘肃省科技重大项目(21ZD4NA016-02);辽宁省教育厅科学研究经费项目(LJKZ0017);大连民族大学研究生创新项目(0103-100002)。

摘　　要：目的针对传统冷库温度波动大,易导致冷害、冻害的难题,以新鲜胡萝卜为材料,研究在2个贮藏温度(4、15℃)下精准控温(±0.1)℃对鲜切胡萝卜贮藏品质和抗氧化性的影响。方法将鲜切胡萝卜分别置于4℃和15℃的普通冰箱和精准恒温箱中进行为期15 d和9 d的贮藏,测定贮藏过程中鲜切胡萝卜的外观品质、感官品质、风味物质(鲜切胡萝卜和熟胡萝卜片)、白化指数、硬度、脆性、呼吸强度、总酚含量、ABTS自由基清除能力及微生物生长情况。结果在2种温度条件下贮藏,与15℃相比,在4℃下贮藏具有更好的保鲜效果。与冰箱相比,采用恒温箱贮藏能显著(P<0.05)抑制鲜切胡萝卜的白化、呼吸强度及微生物生长,延缓其硬度和脆性的下降,并显著(P<0.05)提高了总酚含量和ABTS自由基清除能力,延缓了鲜切胡萝卜在贮藏过程中或经高温水煮后风味的劣变进程,保持了样品较高的感官品质。结论与15℃相比,在4℃下贮藏有利于保持鲜切胡萝卜的品质,采用精准控温贮藏对鲜切胡萝卜具有显著的保鲜效果。The work aims to investigate the effect of precise temperature control(±0.1℃)on storage quality and antioxidant activity of fresh-cut carrots under 2 storage temperature(4℃and 15℃),so as to solve the difficulties of large temperature fluctuation,cold damage and freeze injury in traditional cold stores.Fresh-cut carrots were stored at 4℃and 15℃for 15 d and 9 d in a normal refrigerator and a precise thermostat,respectively,and the appearance,sensory quality,flavor(fresh-cut carrots and cooked carrot slices),whitening index(WI),firmness,brittleness,respiratory rate,total phenolic content(TPC),ABTS radical scavenging ability and microbial growth were determined during the storage process.During the storage at two temperature,4℃storage provided better freshness preservation compared with 15℃.Compared with the refrigerator,thermostat significantly(P<0.05)inhibited the WI,respiratory rate and microbial growth of fresh-cut carrots,slowed down the decrease of firmness and brittleness,and significantly(P<0.05)increased the TPC and ABTS radical scavenging capacity,slowed down the deterioration of the flavor of the fresh-cut carrots in the process of storage and after boiling at high temperature,and maintained a higher sensory quality of the samples.Compared with 15℃,4℃storage has better preservation effect,in which precise temperature control has significant preservation effect on fresh-cut carrots.

关 键 词：鲜切胡萝卜 精准控温 保鲜 抗氧化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TB482[轻工技术与工程—食品科学与工程]