【摘要】 选取叶菜"早熟5号"为试材,选择5℃预冷终温,研究了常规、加水及不同预冷量在真空预冷过程中早熟5号温度、能耗随时间的变化规律以及贮藏过程中早熟5号VC的变化规律。结果表明:加水及不同预冷量对早熟5号品质的影响差异显著,真空预冷后失水3.2%,当加水2%、预冷量2 kg时,预冷时间最短(6 min);早熟5号在储藏(28d)的综合品质最好,均与对照组差异显著,VC仅下降了0.05 mg·g-1 FW。与对照组相比,真空预冷能够很好地起到保鲜早熟5号的作用。更多还原

【Abstract】 Leafy vegetables Zaoshu NO.5 was selected as the test material for the research on vegetable vacuum cooling mechanism. Chosen 5 ℃ as pre cooling end temperature, the temperatures and energy consumption of Zaoshu NO.5 were recorded under different vacuum pre cooling conditions and the variation of VC were detected during the storage process. The experimental results showed that the effect of water, and different pre cooling capacity impacted Zaoshu NO.5 quality significantly; Zaoshu NO.5 lost 3.2% water after vacuum pre cooling; the shortest time for pre cooling was 6 min when add 2% water and set pre cooling capacity at 2 kg; the quality of Zaoshu NO.5 in the storage(25 d) is the best and the VC decreased only 0.05 mg·g-1 FW which different significantly from the control group. Compared with the control group, vacuum pre cooling can play a good role in Zaoshu NO.5 preservation.更多还原