真空预冷处理对草莓冷藏贮藏品质的影响  

Effect of Vacuum Precooling Treatment on Storage Quality of Strawberries

作　　者：宋晓燕[1] 焦琳涵 徐如颖 刘宝林[1] SONG Xiaoyan;JIAO Linhan;XU Ruying;LIU Baolin(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093

出　　处：《制冷技术》2024年第1期73-81,共9页Chinese Journal of Refrigeration Technology

基　　金：国家高技术研究发展计划(863计划)(No.2017YFD0400404)。

摘　　要：为了探讨真空预冷对草莓冷藏品质的影响,本研究将真空预冷至2℃后4℃保存的草莓与未经预处理直接4℃保存的草莓作对比,测定其感官指标以及抗氧化活性物质、丙二醛和酶活性等理化指标。实验结果显示:经过真空预冷可以明显延缓草莓变软、腐烂以及颜色的变化,维持良好的风味。另外,在实验后期,经过真空预冷的草莓中抗氧化活性物质的含量显著高于未经预处理组(P<0.05)。而真空预冷后的草莓酶活性在前期较低,后期显著高于未经处理组(P<0.05)。因此,真空预冷处理不仅能够延缓草莓在贮藏期间的质量损失,保护草莓良好的外观结构以及酸甜滋味,还能够有效维持草莓的营养价值,延长草莓贮藏期,提高经济效益。In order to explore the effect of vacuum precooling on the quality of strawberries during refrigeration,the strawberries stored at 4℃after vacuum precooling to 2℃is compared with the strawberries stored at 4℃without pretreatment.Experimental results are summarized based on the sensory indexes,the physical and chemical such as antioxidant substances,malondialdehyde and enzyme activities.The results show that vacuum precooling could significantly delay the strawberries becoming softening and decay,and maintain its color and good flavor.In addition,in the later stage of the study,the contents of antioxidant active substances in vacuum precooled strawberries are also significantly higher than those in the control group(P<0.05).While the enzyme activities of vacuum precooled strawberries are lower in the early stage and significantly higher in the later stage(P<0.05).Therefore,the experimental conclusions imply that vacuum precooling can not only delay the weightlessness,protect the appearance,structure,and flavor of strawberries during storage,but also effectively maintain the nutritional value,extend the shelf life,and even improve the economic benefits of strawberries.

关 键 词：真空预冷 草莓 冷藏 保鲜 贮藏品质 

分 类 号：TB611[一般工业技术—制冷工程] TS255.3[轻工技术与工程—农产品加工及贮藏工程]