低温贮藏条件下胡萝卜品质变化的研究要点.docVIP

化工与生物技术学院毕业论文 低温贮藏条件下胡萝卜品质变化的研究 Study on Carrot?Quality Change?under the Condition of? Low Temperature Storage 学生学号 学生姓名 张亚雯 专业班级 食品科学与工程 指导教师 刘洋 助教 完成日期 2014.6.15 吉林化工学院 Jilin Institute of Chemical Technology 摘要 胡萝卜是伞形科二年生，以呈肉质的根作蔬菜食用肉质根富含尽可能降低采后损失，避免运销过程中的大量腐烂，保证消费市场的正常供应需求Abstract The carrot is a?umbelliferae?biennial herb?with fleshy?roots?of various? nutrients which can be eaten as a vegetable. This experiment,?taking the carrot?as the research object, researches the change rule of water content, total sugar content, pectin content, cellulose content, and vitamin C content in state of low temperature and frozen storage. The?research has?guiding significance for the?method of carrot?storage, which can be used to collect?high quality raw materials in actual?food production?process, to reduce?postharvest loss?as far as possible to avoid a lot of rot in?marketing process,?to ensure?the normal supply?demand for the consumer market ,and?to guide food processing production, in a word, to offer?better?service for production.? Take test materials back to the lab?immediately?after the purchase. Firstly, choose three roots?to detect the content of each quality index. After the?pretreatment of the other samples, put each three of them as a group into several valve bags. Use a toothpick to make 18-20 punctures on each valve bag as spiracles. Label them and storages 18 roots into the cold closet and another 18 roots into the freezing chamber of the refrigerator. ?The storage period?is set to be 28d. Every 7D, take out three?carrot?root samples?(i.e. a?zip lock bag) from each storage?temperature?to detect the content of each quality index. Each?index was measured for 3 times,?and took the average value.?The results?showed that?low temperature storage?at 4 ℃??can slow down?the?loss rate?of water ,?loss rate of Vc,?loss rate?pectin?and?the growth rate of crude?fiber of the carrots ,?while frozen?storage at -20?℃ ?can slow down the?carrot reducing sugar