加湿处理对不同种类蔬菜货架质量的影响.pdfVIP

中国蔬菜 2010 （24 ）：66-68 CHINA VEGETABLES 加湿处理对不同种类蔬菜货架质量的影响 学杰 李 梅 白姗姗 胡 鸿 （中国农业科学院蔬菜花卉研究所 ，北京 100081 ） 摘 要：以 市主要销售的8 种蔬菜为试材 ，研究不同湿度对不同种类蔬菜货架质量的影响。结果表 明 ：在模拟 市的室温条件下 ，12 h 货架期内 ，加湿处理极显著地降低了蔬菜的失重 ，有效保证了蔬菜 的新鲜度 ，其中，相对湿度90 %处理的保鲜效果最好 ；蔬菜种类不同失重 表现出极显著的差异 ，聚类分 析表明 ，8 种蔬菜中，普通白菜、青花菜为易失重类蔬菜，其次为胡萝卜 ，结球莴苣、黄瓜、菜豆为轻微 失重类蔬菜，甘蓝、大白菜为不易失重类蔬菜 ； 市室温不包装状况下 ，普通白菜、青花菜的 宜加湿条 件为相对湿度90 % ，胡萝卜、菜豆、结球莴苣、黄瓜的 宜加湿条件为相对湿度80 % ，甘蓝、大白菜可 在不加湿条件下进行货架销售。 关键词 ：蔬菜 ；加湿 ；货架质量 图分类号 ：S63 文献标识码 ：A 文章编号 ：1000-6346 （2010 ）24-0066-03 Effects of Humidification Treatment and Vegetable Species on Vegetable Shelf Quality ZHANG Xue-j ie , LI Mei, BA I Shan-shan, HU Hong （Institute of Vegetables and Flowers, Chinese A cademy of Agricultural Sciences, Beij ing 100081, China ） Abstract ：The effects of humidification and vegetable species on vegetable shelf quality were investigated by taking 8 vegetables as experimental materials simulating supermarket sale. The results showed that humidification can inhibit the weight loss rate of unw rapped vegetable during 12 h shelf life at ambient temperature. There existed remarked significant differences among RH 90 %, 80 % and 70 % in inhibiting the weight loss rate of vegetables, of which RH 90 % treatment can keep the vegetables more fresh. The vegetable species also had significant effects on weight loss rate of vegetables. According to the cluster a nalysis, among 8 kinds of trial vegetables, pakchoi and broccoli were the kind of vegetable easy to lose weight, followed by carrot, lettuce, cucumber and beans lose weight lightly, cabbage and Chinese cabbage were the kind of vegetable kept the lower weight loss. Under u nw rapped condition at ambient temperature, pakchoi and broccoli should be sold under RH 90 %; carrot, beans, lettuce and cucumber, under RH 80 %, and cabbage and Chinese cabbage can