减压近冰温贮藏对鲜切果蔬保鲜效果的研究
上海海事大学, 商船学院, 上海 201306
| 摘 要： | 为探究压力、温度、是否预冷、是否使用保鲜袋对混合鲜切果蔬保鲜效果的影响。本文以苹果、草莓、马铃薯为研究对象，将其鲜切后取适量混合，取近冰点为-1°C，设置7个对照组：A组（常压，常温）；B组（常压，4°C）；C组（10kPa,-1°C）；D组（真空预冷，10kPa,-1°C）；E组（10kPa,4°C）；F组（真空预冷，10kPa,4°C）；G组（不加保鲜袋，常压，常温）研究其不同贮藏条件下9天内的保鲜效果，通过各指标分析综合评价，得到适合的混合鲜切果蔬贮藏保鲜方式。结果表明：在低压近冰温环境下，保鲜效果在贮藏实验后期较为明显，最终感官评分最高，失重率最低，同比4°C低压环境平均降低失重率4.91%。保鲜袋的使用对果蔬失重率及外观影响最大，使用保鲜袋同比平均可以降低48.48%的重量损失，感官评分提升1到3分，；在低压高湿环境下，苹果的重量均有所增加，最终重量增加0.46%到1.55%，草莓的失重率最高，可达到22.54%。真空预冷过程使果蔬重量降低0.76%到1.15%，若后续采用低压近冰温贮藏以避免失重率激增，最终同比减少平均失重率7.8%。 |
| 关 键 词： | 减压贮藏; 近冰温贮藏; 真空预冷; 鲜切果蔬; 失重率 |
| DOI： | 10.57237/j.wjfse.2022.01.001 |
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收稿日期: 2022-09-07
接受日期: 2022-09-29
在线出版日期: 2022-11-01
Study on Effect of Decompression and Near-Freezing Storage on Preservation of Fresh-Cut Fruits
Merchant Marine College, Shanghai Maritime University, Shanghai 201306, China
| Abstract: | To explore the effects of pressure, temperature, precooling and use of plastic bags on the preservation effect of mixed fresh-cut fruits and vegetables. In this Paper, apples, strawberries and potatoes are taken as the research objects. After fresh cutting, an appropriate amount of them is mixed, and the near-freezing point is set as -1°C. Seven control groups are set up: group A (normal pressure, normal temperature); Group B (atmospheric pressure, 4°C); Group C (10 kPa, -1°C); Group D (vacuum precooling, 10 kPa, -1°C); Group E (10 kPa, 4°C); Group F (vacuum precooling, 10 kPa, 4°C); Group G (without fresh bag, normal pressure, normal temperature) studied its preservation effect under different storage conditions within 9 days. Through the analysis and comprehensive evaluation of various indicators, the suitable storage and preservation methods of mixed fresh-cut fruits and vegetables are obtained. The results show that the preservation effect is more obvious at the later stage of the storage experiment, the final sensory score is the highest, the weight loss rate is the lowest, and the weight loss rate is reduced by 4.91% compared with the low pressure environment at 4°C. The use of plastic bags have the greatest impact on the weight loss rate and appearance of fruits and vegetables. Using plastic bags can reduce the weight loss by 48.48% on average compared with the same period, and the sensory score increases by 1 to 3 points. In the low pressure and high humidity environment, the weight of apple increases, and the final weight increases by 0.46% to 1.55%. The weight loss rate of strawberry is the highest, which can reach 22.54%. The vacuum pre-cooling process can reduce the weight of fruits and vegetables by 0.76% to 1.15%. When the low-pressure near-ice temperature storage is adopted to avoid the surge of weight loss rate, the average weight loss rate will be reduced by 7.8%. |
| Keywords: | Hypobaric Storage; Near-Freezing Temperature Storage; Vacuum Pre-cooling; Fresh-Cut Fruits; Weight Loss Rate |
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