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中国精品科技期刊2020
孟敌,焦贺,赵安琪,等. 真空预冷对采后娃娃菜流通及货架品质的影响[J]. 食品工业科技,2024,45(9):1−13. doi: 10.13386/j.issn1002-0306.2023060008.
引用本文: 孟敌,焦贺,赵安琪,等. 真空预冷对采后娃娃菜流通及货架品质的影响[J]. 食品工业科技,2024,45(9):1−13. doi: 10.13386/j.issn1002-0306.2023060008.
MENG Di, JIAO He, ZHAO Anqi, et al. Effect of Vacuum Pre-cooling on the Circulation and Shelf Quality of Postharvest Baby Cabbage[J]. Science and Technology of Food Industry, 2024, 45(9): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060008.
Citation: MENG Di, JIAO He, ZHAO Anqi, et al. Effect of Vacuum Pre-cooling on the Circulation and Shelf Quality of Postharvest Baby Cabbage[J]. Science and Technology of Food Industry, 2024, 45(9): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060008.

真空预冷对采后娃娃菜流通及货架品质的影响

Effect of Vacuum Pre-cooling on the Circulation and Shelf Quality of Postharvest Baby Cabbage

  • 摘要: 为优选娃娃菜真空预冷的处理条件,维持采后娃娃菜的新鲜品质,在分析不同真空预冷终温(0、2和4 ℃)和不同真空预冷终压(400、600、800和1000 Pa)对采后娃娃菜预冷效果的基础上,进行了二因素三水平的中心复合响应面试验。结果显示,与不经预冷处理的对照和终温0 ℃的预冷组相比,在终压600 Pa条件下,2~4 ℃的预冷终温处理可更好地维持采后娃娃菜的外观品质,抑制其呼吸速率和丙二醛(MDA)含量的升高。在终温2 ℃条件下,与不经预冷处理的对照和终压1000 Pa的预冷组相比,400~800 Pa的预冷终压处理可更好地维持采后娃娃菜的外观品质,抑制其呼吸速率及MDA含量的升高。进一步的中心复合响应面试验结果显示,采后娃娃菜的真空预冷最优条件为终温4.0 ℃、终压600 Pa,该真空预冷条件不仅可维持采后娃娃菜的较好品质,而且可使活性物质可溶性蛋白、总酚和抗坏血酸的含量分别提高18.78%、18.47%和33.23%。因此,适宜的真空预冷处理是一种极具潜力的商品化处理技术,能有效维持采后娃娃菜在流通及货架期间的良好品质。

     

    Abstract: To optimize the treatment conditions for vacuum pre-cooling of baby cabbage and maintain the fresh quality of postharvest baby cabbage, a central composite response surface experiment with two factors and three levels was conducted on the basis of analyzing the effects of different vacuum pre-cooling final temperature (0, 2 and 4 ℃) and different vacuum pre-cooling final pressure (400, 600, 800 and 1000 Pa) on the pre-cooling of postharvest baby cabbage. The results showed that compared with the control without pre-cooling and the pre-cooling group with final temperature of 0 ℃, the pre-cooling with final temperature of 2~4 ℃ at the final pressure of 600 Pa could better maintain the appearance quality of postharvest baby cabbage, inhibit the increase of respiratory rate and malondialdehyde (MDA) content. Under the condition of final temperature of 2 ℃, compared with the control without pre-cooling and the pre-cooling group with a final pressure of 1000 Pa, pre-cooling with final pressures of 400~800 Pa could also better maintain the appearance quality of postharvest baby cabbage, inhibit the increase of respiratory rate and MDA content. Further central composite response surface experiments showed that the optimal conditions for vacuum pre-cooling of postharvest baby vegetables were final temperature of 4.0 ℃ and final pressure of 600 Pa. The vacuum pre-cooling condition not only maintained good quality of postharvest baby vegetable, but also increased the content of soluble protein, total phenols, and ascorbic acid by 18.78%, 18.47% and 33.23%, respectively. Therefore, appropriate vacuum pre-cooling treatment is a highly potential commercialization technology that could effectively maintain the good quality of postharvest baby vegetable during circulation and shelf life.

     

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