| 不同差压预冷风速对贮藏期蒜薹品质的影响 |
| |
| 引用本文： | 许茹楠,于晋哲,刘斌,陈爱强,王美霞,阎瑞香.不同差压预冷风速对贮藏期蒜薹品质的影响[J].制冷学报,2018,39(4):38-41. |
| |
| 作者姓名： | 许茹楠 于晋哲 刘斌 陈爱强 王美霞 阎瑞香 |
| |
| 作者单位： | 天津商业大学天津市制冷技术重点实验室;国家农产品保鲜工程技术研究中心 |
| |
| 基金项目： | 天津市高等学校科技发展基金计划项目(2017KJ177)，天津商业大学新进人员科研启动项目(R160117)和武清区科技发展项目（WQKJ201633）。 |
| |
| 摘 要： | 为研究经过不同差压预冷风速处理后的蒜薹在冰温贮藏弱势差下的生命特征变化,本文以中牟杂交薹为实验材料,预冷风速分别设置为1.0、1.5、2.0 m/s,并设置一组对照实验,不经预冷处理直接冰温贮藏。研究了贮藏期间4组蒜薹的硬度、失重率、呼吸强度及可溶性固形物含量的变化,为蒜薹保鲜选择合适的预冷风速提供参考。结果表明:当预冷风速为1.5 m/s时蒜薹的贮藏效果较好,其硬度降低较慢,且贮藏中期硬度较其他三组高约15%;可溶性固形物分解速度慢,可有效减少养分损耗、抑制衰老,从而延长货架期。
|
| 关 键 词： | 蒜薹 压差预冷 预冷风速 贮藏 生理指标 |
| 收稿时间： | 2018/3/30 0:00:00 |
Effect of Different Differential Pressure Precooling Wind Speed on the Quality of Garlic Sprouts during Storage |
| |
| Xu Runan,Yu Jinzhe,Liu Bin,Chen Aiqiang,Wang Meixia and Yan Ruixiang.Effect of Different Differential Pressure Precooling Wind Speed on the Quality of Garlic Sprouts during Storage[J].Journal of Refrigeration,2018,39(4):38-41. |
| |
| Authors: | Xu Runan Yu Jinzhe Liu Bin Chen Aiqiang Wang Meixia and Yan Ruixiang |
| |
| Affiliation: | Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce,National Research Center for the Preservation of Agricultural Product,Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce,Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce,Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce and National Research Center for the Preservation of Agricultural Product |
| |
| Abstract: | In order to study the changes of life characteristics of garlic sprouts under different precooling processes, this paper adopts pressure difference precooling, taking Zhong Mou hybrid moss as the experimental material. The precooling wind speeds were set as 1.0, 1.5, and 2.0 m/s, and a case without-precooling treatment was set for comparison. The variation of hardness, weight loss rate, respiration intensity, and soluble solid content of the four groups of Garlic Sprouts during storage were studied to provide reference for the selection of the appropriate precooling wind speed for garlic sprouts. The analysis of the experimental results shows that the storage effect is much better when the precooling air velocity is 1.5 m/s, for which the hardness of garlic sprouts decreases slowly, and the hardness is about 15% higher than that of the other three groups in mid-storage. In addition, the soluble solid is decomposed slowly, which effectively reduces nutrient loss and inhibits aging. |
| |
| Keywords: | garlic sprouts pressure difference precooling precooling air velocity storage physiological indexes |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《制冷学报》浏览原始摘要信息 |
|
点击此处可从《制冷学报》下载全文 |
|
