蔬菜预冷保鲜技术研究.pdfVIP

摘要：以甘蓝、花椰菜、大白菜为试材，在冷库中采用地垛式、货架式、差压式3种方法进行预冷，比较了不同预冷 方式的预冷速度对蔬菜口感、颜色、新鲜度、腐烂率的影响。结果表明，采用差压预冷方式的预冷时间为7h左右， 比地垛式预冷缩短7—10h，比货架式预冷缩短3—5 h；经差压式预冷模拟贮藏运输的蔬菜鲜嫩爽口，腐烂率低。差压 预冷方式在果蔬保鲜领域中具有潜在的优势。 关键词：蔬菜；预冷；保鲜；模拟运输 LI Bao—hual Jie3，GE Yong—cail，BIYan91，MAHe—pin乎，zHAO Science of of (1．collegeofF00d 730070，china；2．Institute aIld量ngineerillg，G肌suA鲥culturaluniversity，L8n小ouBiology，GansuAcademy Sch00l0fUfe Sciences，工舢曲ou730000，Chilla；3 Science，I舶zhouUIliversity0f‰hⅡology，Gansu730030，China) eⅡ＆tof in aIld of and stackshelfbmccolis，cauliflowerScab— Ab唔t瞪d：fh—c00lingpressure—difkrencepre—c001ing，airpre—cooling are rotratioare resultsshowed bagesstudied粕dt主lech锄gesoftaste，c010r，freshness蚰d that 7htoreachneeded h跚d3～5hlessthanair in pressur；e—di矗．erence pre—coolingonlyrequired temperature，7～10 pre—c00ling stack andre8 on have andlow plectiVely color，freshness she托Vegetablespre—coldbypressure—di珏宅rencepre—coohnggDodtaste，bright mtmtio tlle simlllative isa methodfor throughout transportation．Inconclu$ion，pre鹋ure—dia-erencepre—c00limgpotential pre—c00ling of fhlits趿d posthaⅣest vegetables． 脚wo耐3：veget曲1髓；p静伽ling；ke印ing舶s}lness；simul撕ve transpo删on 中图分类号：A609+．3 文献标识码：A 文章编号：1009—622l(2006)06—0023—03 预冷