不同预冷温度对番茄压差预冷效果的影响

摘要

温度是影响果蔬压差预冷速度和品质的重要参数之一。将番茄按照不同预冷温度分成四组（10℃、5℃、3℃、0℃）进行压差预冷试验，分析了不同预冷温度对番茄半冷却时间、7/8冷却时间、冷却均匀性以及失重率的影响。结果表明，预冷温度越低的番茄，其半冷却时间、7/8冷却时间、冷却均匀度、失重率均减小。预冷温度为0℃和3℃两组在冷却时间、冷却均匀度、失重率相差较小，基本趋于一致，进一步降低预冷温度，对番茄预冷效果影响基本不大。考虑到实际情况，建议番茄的预冷温度在0~3℃为宜。%T em perature is an im portant param eter for the pressure pre-cooling rate and quality of fruits and vegetables. E xperim ental investigations on tom ato w ith different precooling tem perature w ere conducted. T he effects of different precooling tem perature on half cooling tim e, 7/8 cooling tim e, cooling uniform ity and w eight loss of tom ato w ere analyzed. T he results show that w ith the precooling tem perature decrease, the pre-cooling tim e, cooling uniform ity and w eightloss allreduce.T hese results im ply thatthere is little difference betw een the precooling tem perature 0℃and 3℃at the cooling tim e, cooling uniform ity and w eight loss, further reducing the precooling tem perature w ill receive little precooling effect.B ased on the actualsituation,itis suggested thatthe precooling tem perature oftom ato betw een 0℃to 3℃is appropriate.