【作者】 焦岩； 张岩； 李保国； 华泽钊；

【Author】 Jiao Yan, Zhang Yan, Li Baoguo, Hua Zezhao(Institute of Cryogenics and Food Freezing, University of Shanghai for Science and Technology, 200093)

【机构】 上海理工大学低温与食品冷冻技术研究所；

【摘要】 果蔬的长期保鲜贮藏是食品保藏领域中的难题。本文分别选取叶菜、块根和浆果不同品种的果蔬,通过感官分析、失重率的测定以及维生素C的损失分析,研究了果蔬在不同温、湿度的贮藏条件下的品质变化。结果表明,低温贮藏可大大延长果蔬的贮藏时间及贮藏质量;而有些对于温度变化不甚敏感的果蔬,则应以控制湿度变化为主,本研究为果蔬贮藏和冰箱改进提供了参考依据。更多还原

【Abstract】 It is one of the most difficult problems in the field of food storage to keep the fruits and vegetables in high quality as long as possible. This paper is based on several common fruits and vegetables to research the influences of storage conditions under different temperature and humidity which are analyzed mainly from senses, loss rates of weight and losses of Vitamin C. The conclusion is that it is good to maintain the fruits and vegetables in low temperatures and also the influence of humidity must be considered. This research provides basis for the storage of fruits and vegetables and the improvement of refrigerators.更多还原