高湿冰箱温湿度控制性能及蔬菜保鲜效果研究

为了探讨不同冰箱内的温湿度变化及冰箱中贮藏蔬菜保鲜效果的差异,本文分析了美的冰箱BCD-642（高湿型）和BCD-252（普通型）冷藏室内的温湿度变化规律,并研究了2种冰箱冷藏室内菠菜和韭菜的贮藏品质和气味的变化。结果表明,高湿型冰箱的温湿度控制性能良好,温度在3.2³.9℃之间变化,平均温度为3.5℃;湿度在90.3%⁹5.7%之间波动,平均湿度为93.0%。高湿度冰箱对减少菠菜和韭菜的蒸腾失水,保持蔬菜V_C含量,保持硬度作用明显,其中以降低失水率作用最为明显,贮藏12 d时,普通冰箱内菠菜、韭菜的失重率分别为高湿冰箱的1.5倍和1.6倍。利用电子鼻对两种处理蔬菜的气味分析表明,韭菜和菠菜在不同的贮藏时间之间的气味差异显著,大于同一贮藏时间下2种型号冰箱之间蔬菜的气味变化,说明贮藏时间的长短是影响韭菜、菠菜气味变化的主要因素,而2种冰箱间蔬菜气味也存在着差异,这与贮藏品质的变化相吻合。 

Research of the humidity- control property of high- humidity refrigerator and effect on quality of fresh vegetables

In order to explore the changes of temperature and humidity in different refrigerators and the different effects of fresh vegetables during storage,the regular pattern of temperature and humidity variation in refrigerated room of Midea refrigerator BCD-642( humidity type) and BCD-252( ordinary type) were investigated.The changes in the quality of spinach and leeks in the two kinds of refrigerator were also studied during storage. The results showed that the high humidity refrigerator had better property for humidity- control,the humidity was between80.3%~98.7%,average humidity of 93.04%,the temperature was between 3.2 ~3.9 ℃,with an average temperature of 3.5 ℃.High- humidity refrigerator played a significant role for reducing the water content,maintains V_c content and hardness of spinach and leeks.The decrease in dehydration rate of spinach and leeks was 1.5 times and 1.6times in high-humidity refrigerator than in common refrigerator after 12 days of storage.Odour analysis by electronic nose showed that leeks' odor had a significantly difference in a different storage times between each other,as well as spinach,greater than the change of vegetables odor between two kinds of refrigerator at the same storage time,indicating the length of storage time was a major factor in the change of smell of leeks and spinach.And the odor of vegetables was also different between two kinds of refrigerators,which change coincided with the storage quality.