不同低温逆境条件下黄瓜果实的热特性参数变化-食品科学.PDFVIP

※包装贮运 食品科学 2015, Vol.36, No.22 177 不同低温逆境条件下黄瓜果实的热特性参数变化 * 黄汝国，张 敏 ，袁海涛，解 越，梁飞侠 （上海海洋大学食品学院，上海 201306 ） 摘  要： 2 5 8 11 探讨低温逆境条件下黄瓜贮藏过程中热特性参数变化规律，对在 、 、 、 ℃低温条件下黄瓜果实的热 2 5 8 11 特性随贮藏时间的变化进行研究。结果发现：黄瓜在 、 、 ℃条件下均有冷害发生，而在 ℃条件下并未出现冷 害；随着贮藏时间的延长，黄瓜的质量损失率会渐渐上升，而比热容因失水而下降；黄瓜的热导率在冷害发生前后 出现拐点。实验结果表明，果实热特性参数的变化与其生物组织冷害具有一定的相关性。 关键词：低温逆境；热特性；比热容；热导率；冰点 Variations of Thermophysical Properties of Cucumber Fruit under Different Low Temperature Stresses HUANG Ruguo, ZHANG Min*, YUAN Haitao, XIE Yue, LIANG Feixia (College of Food Sciences, Shanghai Ocean University, Shanghai 201306, China) Abstract: In order to estimate the thermal properties of cucumber under low temperature stress, we measured the thermal properties of cucumber fruit stored for varying times at 2, 5, 8 and 11 ℃, respectively. The experimental results indicated that chilling injury appeared in the cucumbers when they were stored at 2, 5 and 8 ℃, but not at 11 ℃. The mass loss of cucumbers gradually increased during storage, while the specific heat capacity decreased due to the water loss. The inflection point of thermal conductivity in cucumbers appeared around the storage time when its chilling injury occurred for the first time. This study showed that there were some correlations between the changes in the thermal properties of fruit and its biological tissue injuries. Key words: low temperature stress; thermophysical properties; specific heat capacity; thermal conductivity; ice point 中图分类号：TS255.1