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3～5h;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。
Pre-cooling effect of pressure-difference pre-cooling, air pre-cooling in stack and shelf of broccolis, cauliflowers and cabbages are studied and the changes of taste, color, freshness and rot ratio are assessed after pre-cooling in this paper. The results showed that pressure-difference pre-cooling only required 7 h to reach needed temperature, 7-10 h and 3 -5 h less than air pre-cooling in stack and respectively on shelf.Vegetables pre-cold by pressure-difference pre-cooling have good taste ,bright color,freshness and low rot ratio throughout the simulative transportation.In conclusion,pressure-difference pre-coolimg is a potential method for pre-cooling of postharvest fruits and vegetables.
出处
《保鲜与加工》
CAS
2006年第6期23-25,共3页
Storage and Process
关键词
蔬菜
预冷
保鲜
模拟运输
vegetables
pre-cooling
keeping freshness
simulative transportation
