食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 206 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026686

生产与科研应用

恒压真空预冷对芥蓝贮藏品质的影响

  • 陈亚鹏 ,
  • 刘贵珊 ,
  • 张浩楠 ,
  • 李燕 ,
  • 康宁波
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  • 1(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
    2(宁夏大学 物理与电子电气工程学院,宁夏 银川,750021)
硕士研究生(刘贵珊副教授为通讯作者,E-mail:liugs@ nxu.edu.cn)

收稿日期: 2021-01-12

  修回日期: 2021-03-06

  网络出版日期: 2021-08-23

基金资助

宁夏回族自治区重点研发计划重大项目(2018BCF01001)

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Effects of constant pressure vacuum precooling on Chinese kale storage quality

  • CHEN Yapeng ,
  • LIU Guishan ,
  • ZHANG Haonan ,
  • LI Yan ,
  • KANG Ningbo
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  • 1(School of Food & Wine,Ningxia University,Yinchuan 750021,China)
    2(School of Physics and Electronic-Electrical Engineering,Ningxia University,Yinchuan 750021,China)

Received date: 2021-01-12

  Revised date: 2021-03-06

  Online published: 2021-08-23

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摘要

基于叶类蔬菜降温过程中温度分布不均匀、温差大等特点,研究恒压真空预冷对芥蓝贮藏品质的影响。以新鲜芥蓝为原料,通过设置不同预冷终温(0、4、8 ℃),探究预冷终温对芥蓝贮藏过程中失重率、叶绿素、色泽、呼吸强度、抗坏血酸及丙二醛含量的影响,并与传统真空预冷进行对比。结果表明,恒压真空预冷可以有效、均匀地降低芥蓝叶片和根茎的温差(平均温差控制在1 ℃以内),且恒压真空预冷4 ℃处理后的贮藏品质最佳;与其他预冷终温相比,终温4 ℃可有效保持芥蓝的色泽外观,减少叶绿素及抗坏血酸含量的降解、降低呼吸强度,抑制失重率及丙二醛含量的增加,延长芥蓝的货架期。该研究为叶菜类蔬菜真空预冷及贮藏保鲜提供理论依据。

关键词： 恒压真空预冷; 预冷终温; 芥蓝; 贮藏品质

本文引用格式

陈亚鹏 , 刘贵珊 , 张浩楠 , 李燕 , 康宁波 . 恒压真空预冷对芥蓝贮藏品质的影响[J]. 食品与发酵工业, 2021 , 47(15) : 206 -212 . DOI: 10.13995/j.cnki.11-1802/ts.026686

Abstract

The effects of constant pressure vacuum precooling on the Chinese kale storage quality were studied based on the characteristics of uneven temperature distribution and large temperature differences of leaf vegetables. The effects of precooling final temperature on the weight loss rate, chlorophyll, color, respiration intensity, ascorbic acid and malondialdehyde during the Chinese kale storage process were studied by setting pre-cooled final temperatures (0, 4, 8 ℃) and compared with traditional vacuum precooling in this paper. The results showed that constant pressure vacuum cooling could effectively and uniformly reduce the temperature difference between Chinese kale leaf and rhizome (average temperature difference within 1 ℃), and the storage quality was best after constant pressure vacuum precooling at 4 ℃. Compared with other precooling temperature treatment, the final temperature of 4 ℃ could effectively maintain the color and appearance of Chinese kale and decrease the degradation of chlorophyll and ascorbic acid content. Moreover, this treatment could also reduce respiratory intensity, inhibit the increase of weight loss rate and malondialdehyde content and prolong the shelf life of Chinese kale. The results provide a theoretical basis for vacuum precooling, storage and preservation of leafy vegetables.

Key words： constant pressure vacuum cooling; precooling final temperature; Chinese kale; storage quality

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