不同温度贮藏对鲜切蔬菜品质变化的影响及其货架期预测模型的建立-发酵工程专业论文.docxVIP

PAGE IV PAGE IV 万方数据 ABSTRACT Fresh-cut vegetables, which can satisfy the demand of modern life with the advantages of convenience,healthy and fresh,is a kind of ready-to-eat product that have been studied and developed rapidly these years.With the change of the way people live, fresh-cut vegetables will become the trend of vegetables consumption.In this paper, carrot, potato and spinach were used to search the optimum fresh-cut process conditions. The aim of the work was to investigate the effect of different storage temperatures(0℃ ,4℃ ,7℃ and 10℃) on the relevant quality of the fresh-cut vegetables. The shelf-life prediction model of fresh-cut vegetables was obtained based on above properties. First, the final scheme of optimum process conditions of fresh-cut was determined by using orthogonal test. The results were as follows: the best fresh-cut processing conditions of carrot was:50 mg/L ClO2(sterilizing for 10 minutes), 1.5% chitosan+1.5% citric acid (coating); potato was immersed in 3 different kinds of solution(100 mg/L ClO2, 1.5% citric acid and 0.1% potassium sorbate) for 10 minutes; spinach was immersed in two kinds of solution(75 mg/L ClO2 and 0.5% NaCl) for 10 minutes.Then they were all packaged with PVDC cling film. Three kinds of vegetables, after fresh-cut processing, were stored in four temperature gradient of 0℃、4℃、7℃、10℃. The quality changing relationship between samples over time and temperature were mainly studied through physicochemical indexes, total plate count(TPC) and sensory evaluation. Results showed that, with the extension of storage time, the weight loss and TPC of three fresh-cut vegetables gradually increased, but sensory score gradually decreased; soluble sugar content of fresh-cut carrots was increased at first, then continued to decreased after reaching a peak value; the polyphenol oxidase (PPO) activity of potato and chlorophyll content of spinach had a gradually increasing and decreasing trends respectively. During the storage