摘要
应用电阻抗谱(Electrical impedance spectroscopy EIS)技术研究果蔬贮藏过程中品质变化。将电化学、植物生理的理论与果蔬贮藏相结合,从生理学的角度来探究果蔬品质变化的过程。以黄瓜为试验材料,通过试验探讨了黄瓜的贮藏条件、贮藏时间与阻抗谱特性之间的关系。结果表明,室温和保鲜膜贮藏条件下黄瓜的阻抗值随水分散失而升高,冷藏条件下阻抗值则降低。冷藏条件下的黄瓜会产生冷害,严重影响口感和品质。比较发现用保鲜膜保鲜效果最为理想。
In this test,EIS（Electrical impedance spectroscopy） was referenced to the investigate the quality changes of vegetables and fruits during storage.The study combined electrochemistry and plant physiological theory to illustrate the quality changing process of products during storage.This paper established the relationship between impedance and storage conditions as well as time in cucumber storage.The results showed： the impedance of cucumber in plastic wrap increased with water loss at room temperature,but it reduced under refrigerated condition.Chilling injury of cucumber destroyed the cell structure and affected the taste and flavor of cucumber.Plastic wrap was the most satisfactory method by contrast.
出处
《山西农业大学学报（自然科学版）》
CAS
2011年第6期557-562,共6页
Journal of Shanxi Agricultural University(Natural Science Edition)
关键词
果蔬
贮藏
阻抗谱
黄瓜
Fruits and vegetables
Storage
Impedance spectroscopy
Cucumber
