摘要
模拟舰船冷藏库温度(2℃、9℃),应用该所研制的保鲜袋对茄子进行保鲜贮藏。在2℃温度条件下贮藏至19d,茄子未见腐烂,但发生严重冷害:冷害指数在0.7左右,可能不能食用,不同包装对冷害指数的影响无显著差异(P<0.05);9℃条件下贮藏的茄子未发生冷害,但有较低程度的腐烂:GB、HDPE+CaCO3、HDPE+分子筛、HDPE、LDPE五种塑料保鲜袋和塑料筐包装的茄子的腐烂率分别为20.42%、17.4%、16.1%、12.75%、11.66%和12.73%,但统计分析表明不同包装的茄子腐烂率无显著差异。此外,对大多数发生腐烂的茄子来说,腐烂部分仅占整个果实的较小比例,其余未腐烂部分仍可食用。因此,各包装的茄子可食率在95%左右。塑料筐装的茄子严重脱水,贮藏18d后,失重达15%左右,外观萎缩、果肉糖化,而各塑料包装袋装的茄子几乎不脱水,仅果梗部分萎蔫。结论:综合考虑各温度和包装对茄子腐烂、冷害和脱水的影响,9℃条件下LDPE塑料袋包装是贮藏茄子的最佳方法。
Storage eggplant packaged with all kinds of plastic fresh-keeping bags developed by Naval Medical Research Instiute at 2℃ and 9℃.The rot did not occur but chilling injury did seriously with chilling injury index(CID)0.7 after eggplants were storaged for 19 days at 2℃. The effects of various packages on CID had not significant difference.Chilling injury did not occur but rot happened with rot percent about 15% after storaged for 18 days at 9℃.The difference of effects of various packages on rot percent was not significant.The eggplant storaged at 2℃probably was not edible due to serious chilling injury.About 95% of the eggplant at 9℃ was edible. The water loss of eggplant packaged with plastic skep was serious but that with plastic fresh-keeping bags hardly happened Conclusion:storage at 9℃ with LDPE plasticbags package was the best storage method for eggplant.
出处
《食品科技》
CAS
北大核心
2002年第4期68-70,67,共4页
Food Science and Technology
基金
海后军需部资助项目
关键词
茄子
保鲜贮藏
冷藏
贮藏期
腐烂率
失重率
冷害
cooling storage, storage life, eggplant, rot percent, weight-lost percent, chilling injury
