为了减少果疏采后运输中因振动产生机械伤害而造成的损耗,选择豆芽、茄子、藕3种蔬菜为原料,采用全筐与半筐包装方式,在同一频率下分别进行1,2,3h的振动,振动过后进行贮藏,定期测定腐败率、失水率、硬度、可溶性固形物等指标.结果表明,振动对蔬菜的品质及营养成分有较大的影响,振动时间越长对蔬菜的品质影响越大,包装的紧密程度也影响蔬菜运输的品质,半筐装运加大了蔬菜的振动幅度,增加了机械损伤,加快了蔬菜的腐败;不同的蔬菜对振动的敏感性和耐受度不同,在振动时间相同的条件下,豆芽、茄子外观严重受损,质地变软,汁液流失严重,对碰撞及摩擦耐力较弱,而藕仅色泽上有褐变,其为耐摩擦品种.因此,蔬菜在运输过程中应减少振动,并且装筐时尽量装满,这样能够最大限度地减少对蔬菜贮藏品质的影响.%This paper took bean sprouts,eggplant and lotus root as research objects to study the losses of fruits and vegetables caused by mechanical vibration in the transportation.Packing methods were full-basket and half-basket. The vegetables were vibrated for 1, 2,3 h,respectively at the same vibration frequency. After the vibration,these vegetables were determinated indicators including cor-ruption rate, water loss, hardness and soluble solids during storage. The results showed that vibration had a great influence on the quality and nutritional components of vegetables. The longer the vibration time was, the more influence on the quality of vegetables was. The qualities of vegetables also were affected by the tightness of packaging transportation. The half-basket shipment increased the vibrations of the vegetables, mechanical damage and the corruption of the vegetables. Different vegetables had different vibration sensitivity and tolerance. The appearance of bean sprouts and eggplant were seriously damaged, and the texture become soft, as well as the drip loss was serious under the same conditions of vibration time. The result reflected that bean sprouts were not resistant to friction varieties. Comperaed to bean sprouts, the lotus only showed browning under the same conditions of vibration time, so lotus were resistant to friction varieties. Therefore, vegetables should be filled with as much as possible to reduce vibration and minimize the impact on the storage quality of vegetables in the process of transportation.
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