| 真空预冷处理对鲜切猕猴桃品质的影响 |
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| 引用本文： | 胡守江,李保国,王慧卿,赵龙,贺文军. 真空预冷处理对鲜切猕猴桃品质的影响[J]. 食品与发酵工业, 2012, 38(10): 204-207 |
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| 作者姓名： | 胡守江 李保国 王慧卿 赵龙 贺文军 |
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| 作者单位： | 上海理工大学食品科学与工程研究所,上海,200093 |
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| 基金项目： | 上海市农业成果转化项目，上海市重点学科建设项目 |
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| 摘 要： | 为延长鲜切果蔬的货架期,选取浆果类——猕猴桃为研究对象,研究真空预冷处理对鲜切猕猴桃贮藏品质的影响。结果表明:与对照组相比,真空预冷能够很好地起到保鲜鲜切猕猴桃的作用;其中预冷终温为2℃的鲜切猕猴桃在贮藏末期(6 d)的综合品质优于其它处理,其失重率为11.08%;果肉、果心硬度下降率分别为45.19%和33.98%;VC含量和色差ΔEab值与对照组差异明显。
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| 关 键 词： | 真空预冷 鲜切猕猴桃 质构 色差 VC含量 |
Effect of Vacuum Pre-cooling Treatment on the Quality of Fresh-cut Kiwi Fruit |
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| Hu Shou-jiang,Li Bao-guo,Wang Hui-qing,Zhao Long,He Wen-jun. Effect of Vacuum Pre-cooling Treatment on the Quality of Fresh-cut Kiwi Fruit[J]. Food and Fermentation Industries, 2012, 38(10): 204-207 |
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| Authors: | Hu Shou-jiang Li Bao-guo Wang Hui-qing Zhao Long He Wen-jun |
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| Affiliation: | (Institute of Food Science and Technology,University of Shanghai for Science and Technology,Shanghai 200093,China) |
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| Abstract: | In order to prolong the shelf of fruits and vegetables,the effect of vacuum pre-cooling treatment on the quality of fresh-cut kiwi fruit was studied.The results show that vacuum pre-cooling has a positive role in keeping the freshness of fresh-cut kiwi fruit compared with the control group.At the end of the storage(6 d),the comprehensive quality of fresh-cut kiwifruit stored at pre-cool temperature 2℃ was the best.The weight loss rate was 11.08%;the hardness change rate of the pulp and the core were 45.19% and 33.98%;The Vc content and Chromatic aberration(ΔEab) were significantly different with the control group. |
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| Keywords: | vacuum pre-cooling fresh-cut kiwi fruit texture chromatic aberration Vc content |
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