为完善对蔬菜真空预冷机理的研究,试验选取典型叶菜类柱状蔬菜——芹菜为研究对象,研究了在相同贮藏条件下,不同真空预冷处理条件对芹菜品质的影响。选择1、3、5、7℃4种预冷终温进行比较,得出了真空预冷过程中芹菜温度、真空室压力随时间的变化规律以及贮藏过程中芹菜品质的变化规律,并探讨了不同预冷终温对于芹菜质量、质构和过氧化物酶活性的影响。结果表明,与对照组相比,真空预冷能够很好地起到保鲜芹菜的作用。

In order to complete the research on the mechanism of vacuum cooled fresh-cut vegetables,the typical leafy vegetable——celery was studied in this paper.The quality variation of celery affected by different vacuum cooling temperatures(1℃,3℃,5℃,7℃) was studied.Some experimental parameters such as pressure,temperature,and mass were analyzed during vacuum cooling process.Moreover,the effect of vacuum cooling on keeping freshness of fresh-cut celery during storage was studied and the variations of mass,hardness and POD activity were measured.As a conclusion,compared with the control group,vacuum cooling did a positive role on keeping celery fresh.