茭白冷藏和室温下气调贮藏实验研究.pdfVIP

文章编号：CAR176 茭白冷藏和室温下气调贮藏实验研究 张威 1 刘颖 1 刘宝林 2 王俊城 2 (1．上海理工大学能源与动力工程学院, 上海 200093 ；2 ．上海理工大学医疗器械与食品学院, 上海 200093) 摘 要 对茭白在大气环境冷藏和室温下气调贮藏的品质变化情况进行了实验研究。测定了三天贮藏期内，实验样本在室温 （28 ℃士2 ℃）下，4 组不同气调贮藏环境（气体浓度配比CO2/O2/N2 分别为：5%1%94%；15%5%80%；10%3%87%；5%3%92% ） 的品质指标变化数据，并与大气环境下， 4 ℃低温贮藏和28 ℃士2 ℃室温贮藏对照组的实验数据进行对比分析。结果表明，4 ℃下冷藏和 28 ℃士 2 ℃下气调贮藏可降低茭白的呼吸速率和表皮叶绿素合成量，有助于提高维生素 C 的保持率，减少茭白 老化率，保持其营养和口味。其中，在 CO2/O2/N2 为 5%3%92%气调贮藏条件下的综合保鲜效果最好。 关键词 茭白 气调贮藏 冷藏 品质变化 室温 Zhang Wei1 Liu Ying1 Liu Baolin2 Wang Juncheng2 （1. School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093；2. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093 ） Abstract the experimental study on cold storage the quality changes of water bamboos in the atmospheric environment and controlled atmosphere at room temperature .Determination during the 3 days storage period ,experimental samples at room temperature （28 ℃士2 ℃）,the data of quality changes in 4 different controlled atmosphere environment(the gas proportions in CA storage test are (CO2/O2/N2): 5%1%94%, 15%5%80%, 10%3%87% and 10%5%85% ),and under atmospheric environment,the experimental data analysis of water bamboos under 4 CA conditions at room temperature 28 ℃士2 ℃compared with 4 ℃ cold storage control group,the results show that,the respiration rate and synthesis of epidermal chlorophyll of water bamboos are reduced by CA storage at room temperature28 ℃士2 ℃and 4 ℃ cold storage, which may help to enhance the retention rate of vitamin C and may reduce the aging rate of water bamboos observably, Maintaining their nutrition and taste.amon