摘要
比较冰水预冷、冷库预冷、压差预冷3种预冷方式对红毛丹低温贮藏品质的影响,获得最佳预冷方式。以海南省红毛丹"保研7号"为材料,经过3种预冷方式处理果实,6±1℃贮藏16 d,分别于0,4,8,12和16 d进行8个品质指标比较。结果显示,压差预冷保持较高好果率,明显抑制果皮中相对电导率增加和PAL活性,在16 d时分别比CK组的下降28.77%和11.33%。果肉中的丙二醛、可滴定酸、POD活性明显降低,在16 d时分别比CK组的下降22.86%,20.88%和32.47%,保持较好品质。压差预冷后的果实贮藏品质最好,冷库预冷效果次之,冰水预冷效果不明显,可为红毛丹冷链物流应用提供参考。
In order to obtain the best precooling method,the effects of three precooling methods,including ice water,cold room and pressure-difference precooling on the low temperature storage quality of rambutan(Nephelium lappaceum L.)were compared.The fruits of"Baoyan-7",a kind of rambutan in Hainan province,were stored at 6±1℃for 16 d after three kinds of precooling.Eight quality indexes were compared on 0,4,8,12 and 16 d,respectively.The results showed that the pressuredifference precooling maintained a high rate of good fruit,significantly inhibited the increase of electrical conductivity and PAL activity in the peel,which were 28.77%and 11.33%lower than those in CK group at 16 d.The malondialdehyde,titratable acid,and POD activity in the pulp were significantly reduced,and at 16 d,they were 22.86%,20.88%,and 32.47%lower than those in the CK group.The fruit quality after pressure-difference precooling was the best,followed by the cold room,and the ice water precooling effect was not obvious.It could provide reference for rambutan cold chain logistics.
作者
邓浩
尹青春
林玉钦
冯建成
张容鹄
DENG Hao;YIN Qingchun;LIN Yuqin;FENG Jiancheng;ZHANG Ronghu(Institute of Processing&Design of Agroproducts,Hainan Academy of Agricultural Science,Haikou 570100;Hainan Tropical Fruit and Vegetable Cold-chain Key Laboratory,Haikou 570100;Hainan Institute for Food Control,Haikou 570100;College of Science,Hainan University,Haikou 570100)
出处
《食品工业》
CAS
2021年第1期1-4,共4页
The Food Industry
基金
海南省重点研发计划(ZDYF2018052)。
关键词
红毛丹
预冷
品质
贮藏
Nephelium lappaceum
precooling
quality
storage
作者简介
通信作者:张容鹄。
