不同真空预冷处理条件对鸡毛菜品质的影响

摘要

In order to complete the research on the mechanism of vacuum cooled vegetables, one of typical leafy vegetables, I.e., Chinese little greens was studied in this paper. The quality variation of Chinese little greens has been studied under by different vacuum pre-cooling temperatures(4℃, 6℃, 8℃). Some experimental parameters such as pressure and temperature have been analyzed during vacuum cooling process. Moreover, the effect of vacuum pre-cooling on the keeping freshness of Chinese little greens during storage has studied and the variations of mass, texture, Chromatic aberration and POD activity were detected. The quality of Chinese little greens cooled by different pre-cooling temperatures was significantly different. When the pre-cooling temperature was 4℃, the comprehensive quality of Chinese little greens was better than other pre-cooling temperatures in the end of the storage(8d): the weight loss was 12.56%; the hardness change in leaf-stalks was 30.77%, the hardness change in leaves was 19.04%; the color difference (Aeab) and POD were significantly different with the control group. As a conclusion, compared with the control group, vacuum pre-cooling did a positive role to keep Chinese little greens fresh.%为完善对蔬菜真空预冷机理的研究,选取叶菜类蔬菜——鸡毛菜为研究对象,研究了在相同贮藏条件下,不同真空预冷处理条件对鸡毛菜品质的影响.选择4℃、6℃、8℃三种预冷终温进行比较,得出了真空预冷过程中鸡毛菜温度、真空室压力随时间的变化规律以及贮藏过程中鸡毛菜品质的变化规律,并探讨了不同预冷终温对鸡毛菜质量、质构、色差和过氧化物酶活性的影响.实验结果表明,不同预冷终温对鸡毛菜品质的影响差异显著.当预冷终温为4℃时,鸡毛菜在储藏末期(8d)的综合品质更好:失重率为12.56％；菜梗硬度变化率为30.77％、菜叶硬度变化率为19.04％；色差ΔEab值及POD值均与对照组差异显著.与对照组相比,真空预冷能够很好地起到保鲜鸡毛菜的作用.