黄秋葵最适贮藏温度及MAP工艺研究

【作者】 林震山； 王则金； 蔡芳向； 徐俊齐；

【机构】 福建农林大学食品科学学院福建省农副产品保鲜技术开发基地；

【摘要】 为了延长黄秋葵的贮藏期和货架寿命,以失重率、呼吸强度、Vc含量、总糖含量、还原糖含量、细胞膜透性为指标,考察了温度对黄秋葵贮藏品质的影响;在温度试验的基础上,采用正交试验对黄秋葵MAP工艺条件进行优化。结果表明:适宜的贮藏温度和气体成分组成可较好地保持黄秋葵的贮藏品质,提高耐贮性、延缓衰老。最优的正交优化因素水平组合为装盒量200g、CO₂含量8%、O₂含量5%。在5.5℃±0.5℃下贮藏12d时,商品率仍达95%。更多还原

【Abstract】 The temperature effect on the storage quality of Okra was studied to extend the storage period and shelf life of Okra,while the weight loss rate,respiration intensity,Vc content,total sugar content,reducing sugar content and cell membrane permeability as indexes.Based on the temperature test,the MAP process conditions of Okra were optimized by the orthogonal test.The result showed that,the suitable temperature and gas compositions could maintain the storage quality of Okra well and improve the storability and delay the aging.The optimal process conditions were as follows:the box quantity was 200 g,CO₂ content of 8%,O₂ content of 5%and the storage temperature at 5.5 ℃- 0.5℃.Being kept in storage to 12 days under such optimal process conditions,the commodity rate of Okra was still up to95%.更多还原