基于低压静电场技术(LVEF)协同低温对舟山杨梅保鲜过程中品质的影响

为了研究低压静电场保鲜技术对杨梅品质的影响,以舟山"晚稻杨梅"为试验材料,通过低压静电场(输出电压为2500 V、输出电流为5 mA)协同低温(0~2℃)对杨梅进行保鲜处理,以有机酸、可溶性糖含量、V_C、硬度、腐烂指数和失重率为指标进行评价。实验结果表明:在贮藏过程中,实验组的4种有机酸含量显著高于对照组(P<0.05),实验组和对照组的可溶性糖含量在第60 d分别降至3.89%与5.15%,V_C含量由初始的9.26 mg/100 g降至3.86和6.25 mg/100 g,整个贮藏期间实验组杨梅果实硬度显著高于对照组(P<0.05),腐烂指数与失重率均显著低于对照组(P<0.05)。杨梅在此条件下保鲜60 d仍保持可食用标准。因此,低压静电场的添加有利于维持杨梅果实的高品质,且在低温环境下大大延长了杨梅的货架期。这对于杨梅的储运销售具有指导意义,并为杨梅产品的储运保鲜提供了新的思路。

Effect of Low Voltage Electrostatic Field Combined with Low Temperature on Quality of Zhoushan Bayberry during Fresh-keeping

In order to study the effect of low-voltage electrostatic field on the quality of bayberry,the low-voltage electrostatic field(input power 2500 V,output current 5 mA)and low-temperature(0~2℃)were used to preserve bayberry. Organic acid,soluble sugar content,V_C,hardness,moisture content,weight rate and decay rate were evaluated. The results showed that the contents of four kinds of organic acids in the experimental group were significantly higher than those in the control group(P<0.05). The soluble sugar content in the experimental group and the control group decreased to 3.89% and 5.15% on the 60 th day,respectively. The content of V_C decreased from 9.26 mg/100 g to 3.86 mg/100 g and 6.25 mg/100 g. During the whole storage period,bayberry hardness of the experimental group was significantly higher than that of the control group(P<0.05),and the decay index and weight loss rate were significantly lower than those of the control group(P<0.05). The edible standard of bayberry was maintained for 60 days under these conditions. Therefore,the addition of low-voltage electrostatic field was beneficial to maintain the high quality of bayberry,and greatly prolonged the shelf life of bayberry in low temperature environment. This has guiding significance for the storage,transportation and sales of bayberry,and provides a new idea for the storage,transportation and fresh-keeping of bayberry products.