为延长鲜切果蔬的货架期,选取浆果类——猕猴桃为研究对象,研究真空预冷处理对鲜切猕猴桃贮藏品质的影响。结果表明:与对照组相比,真空预冷能够很好地起到保鲜鲜切猕猴桃的作用;其中预冷终温为2℃的鲜切猕猴桃在贮藏末期(6 d)的综合品质优于其它处理,其失重率为11.08%;果肉、果心硬度下降率分别为45.19%和33.98%;VC含量和色差δEab值与对照组差异明显。

In order to prolong the shelf of fruits and vegetables,the effect of vacuum pre-cooling treatment on the quality of fresh-cut kiwi fruit was studied.The results show that vacuum pre-cooling has a positive role in keeping the freshness of fresh-cut kiwi fruit compared with the control group.At the end of the storage(6 d),the comprehensive quality of fresh-cut kiwifruit stored at pre-cool temperature 2℃ was the best.The weight loss rate was 11.08%;the hardness change rate of the pulp and the core were 45.19% and 33.98%;The Vc content and Chromatic aberration(δEab) were significantly different with the control group.