预冷时间对生鲜农产品贮藏品质的影响

为了降低生鲜农产品在流通与销售过程中的数量和质量损失,本文研究了不同预冷时间对生鲜农产品贮藏品质的影响。将新鲜采摘的西红柿、黄瓜、西葫芦、蒜薹四种生鲜农产品平均分成三组,分别在实验平台预冷0 h、10 h和20 h,通过微孔袋包装并扎口,放入冷藏库中冷藏18 d,每3 d进行一次取样。研究不同预冷时间对农产品失重率、硬度、呼吸速率与乙烯生成速率、腐烂率、可溶性固形物含量、Vc含量、感官评分、丙二醛、过氧化物酶活性的影响。结果表明,在贮藏时间达到18 d时,未经预冷处理的农产品腐烂率与失重率最高,分别是21.51%,63.29%,可溶性固形物最低,含量仅为12.11%,10 h预冷时间下腐烂率、失重率与可溶性固形物均控制得较优。针对抗氧化性能,10 h与20 h预冷时间下抗氧化性能和未预冷相比明显升高,且10 h预冷时间抗氧化性能最高,农产品外观品质保持较好。说明经预冷处理农产品贮藏品质均优于未经预冷处理,整体看来10h预冷时间农产品贮藏品质优于20 h预冷时间,可以降低农产品在运输销售途中的损失,使得农产品的新鲜程度有了保障。

Effect of Different Precooling Time on Storage Quality of Fresh Agricultural Products

In order to reduce the quantity and quality loss of fresh agricultural products in circulation and sale, the effect of different precooling time on the storage quality of fresh agricultural products was studied in this work. Four fresh agricultural products, namely tomato, cucumber, zucchini and garlic stalk, were divided into three groups. After 10 hours and 20 hours of precooling, the samples were packed with the microporous bags and then stored in the cold storage for 18 days. The samples were analyzed every 3 days. The effects of different precooling time on the weight loss rate, hardness, respiration rate and ethylene production rate, decay rate, soluble solids content, Vc content, sensory score, malondialdehyde (MDA) and peroxidase activity of agricultural products were investigated. The results showed that when the storage time reached 18 days, the decay rate and weight loss rate of agricultural products without treatment were the highest, which were 21.51% and 63.29%, respectively. The content of soluble solids was the lowest, and the rotting rate was only 12.11%. With 10 h precooling time, the weight loss rate and soluble solids were better controlled. The antioxidant activities of samples with 10 h and 20 h precooling time were significantly higher than that of the control. The highest antioxidant activity was obtained at 10 h precooling time, and the appearance quality of agricultural products was better with this condition. The results showed that the storage quality of agricultural products treated by precooling was better than that of the control. The storage quality of agricultural products after 10 h of precooling was better than that of 20 h of pre-cooling, which could reduce the loss of agricultural products during transportation and sale. The degree of freshness of agricultural products has been guaranteed at this condition.