摘要
以小白菜"五号菜"为试材,选择5℃预冷终温,研究了常规、加水及不同预冷量在真空预冷过程中"五号菜"温度、能耗随预冷时间的变化规律以及贮藏过程中"五号菜"维生素C的变化规律。结果表明:加水及不同预冷量对"五号菜"品质的影响差异显著,真空预冷前后1kg蔬菜失水3.2%;当加水2%、预冷量2kg时,预冷时间最短(6min);"五号菜"储藏25d的综合品质最好,均与对照组差异显著,维生素C仅下降了5mg/100g;与对照组相比,真空预冷能够很好地起到保鲜的作用。
Taking Brassica rapa L. ＇Vegetables NO. 5＇ as the test material, choosing the terminal temperature of 5℃ precooling,the change rule of ＇ Vegetables NO. 5＇ temperature and energy consumption in the process of changing with the time and the content of vitamin C at the routine, adding water and different precooling quantity were studied. The results showed that the effect of adding water and different amount of precooling on the quality of ＇Vegetable NO. 5＇ were significant difference, 1 kg vegetables water loss in 3. 2% after vacuum precooling, when adding water 2%, precooling volume 2 kg, precooling time was the shortest （6 min）; the comprehensive quality of ＇Vegetable NO. 5＇ storage of 25 d was the best,and was significant difference with control group, the content of vitamin C decreased by 5 mg/100g. Compared with control group,the vacuum precooling could effectively play the role of preservation ＇Vegetable NO. 5＇.;
出处
《北方园艺》
CAS
北大核心
2014年第10期120-122,共3页
Northern Horticulture
基金
宁波市农科院院长基金资助项目(2012)
宁波市重大科技攻关资助项目(2011C11018
2013C11007)
宁波市农科教结合资助项目(2012NK38)
鄞州区农业科技攻关资助项目(2012)
"十二五"国家科技支撑计划子课题资助项目(2012BAD38B01)
关键词
真空预冷
“五号菜”
温度
能耗
品质
vacuum precooling
＇ Vegetable NO. 5 ＇
temperature
energy consumption
quality
