减压贮藏对草莓保鲜效果影响的实验研究
1. 上海海事大学, 商船学院, 上海 201306
2. 上海市制冷学会, 上海 200020
| 摘 要： | 果蔬富含营养物质，对改善国民体质极为重要，其保鲜期对经济影响巨大。为研究减压处理对草莓采后贮藏效果的影响，文章采用减压贮藏设备对采后草莓进行了贮藏保鲜试验，分析了减压贮藏对草莓外观、VC含量和失水率的影响。对草莓进行研究；对其进行4种工艺处理，即减压贮藏A1组（10kPa，5°C，82%的相对湿度），A2组（30kPa，5°C，85%的相对湿度），A3组（标准大气压，5°C，85%的相对湿度），A4组（环境温度和压力，15°C）。实验通过分析草莓在冷藏15d间的褐变程度和品质变化，测量了每组质量变化率和感官评分等指标，探究延缓果实衰老和延长货架期的有效措施.研究结果表明，随着贮藏时间增加，草莓感官评分均呈下降趋势，其失水率，A2组最小，仅为1.73%，而A4组高达38.9%；VC含量A2组77mg/100g，高于另外三组；故减压贮藏可以延缓果蔬衰老和腐烂，对草莓的保鲜有更加显著的效果。 |
| 关 键 词： | 减压贮藏; 草莓; 保鲜; VC含量; 失水率 |
| DOI： | 10.57237/j.wjfse.2023.02.003 |
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收稿日期: 2023-04-28
接受日期: 2023-06-25
在线出版日期: 2023-06-29
Experimental Investigation of the Hypobaric Storage Effect on the Preservation of Strawberries
1. Merchant Marine College, Shanghai Maritime University, Shanghai 201306, China
2. Shanghai Society of Refrigeration, Shanghai 200020, China
| Abstract: | Fruits and vegetables are rich in nutrients and are extremely important for improving the health of the nation, and their shelf life has a huge economic impact. In this article, to study the effect of pressure-reducing treatment on the postharvest storage effect of strawberries, postharvest storage and preservation tests were conducted using pressure-reducing storage test equipment. The effect of reduced pressure storage on the appearance, VC content and water loss rate of strawberries was analyzed. Strawberries were studied; they were subjected to four process treatments, i.e. reduced pressure storage group A1 (10kPa, 5°C, 82% RH), group A2 (30kPa, 5°C, 85% RH), group A3 (1 atm, 5°C, 85% RH), and group A4 (ambient temperature and pressure, 15°C). The experiments were conducted to investigate the effective measures to delay fruit aging and extend the shelf life by analyzing the browning degree and quality changes of strawberries during 15 d of refrigeration and measuring the quality change rate and sensory scores of each group; the results showed that the sensory scores of strawberries decreased with the increase of storage time, and the water loss rate of strawberries was the smallest in group A2, only 1.73%, while it was as high as 38.9% in group A4; the VC content The VC content of group A2 was 77mg/100g, which was higher than the other three groups; therefore, the reduced pressure storage could delay the aging and decay of fruits and vegetables, and had more significant effect on the preservation of strawberries. |
| Keywords: | Hypobaric Storage; Strawberry; Freshness; VC Content; Water Loss Rate |
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