摘要
为解决减压贮藏条件下真空压力与绿芦笋失水之间的矛盾,通过对绿芦笋在不同真空压力下代谢规律的研究,提出了绿芦笋的三阶段减压贮藏工艺,并利用模糊数学方法对该工艺进行综合评判.结果表明,绿芦笋采后采用2—4℃,相对湿度85%—95%,真空压力(绝对压力)入库前3 d控制在10—20 kPa,其后7 d控制在20—30 kPa,以后保持在35—50 kPa的三阶段减压贮藏工艺,综合保鲜效果最好,明显优于常规减压贮藏.
The three-stage hypobaric storage technology of green asparagus is proposed to solve the contradiction between vacuum pressure and weight loss rate during the hypobaric storage.The effect of keeping green asparagus fresh is comprehensively evaluated in the view of fuzzy mathematics theory. The results show that the effect of "low-middle-high" three-stage hypobaric storage technology in different storage time adopted different pressure,namely 10—20kPa in the initial 3 days,20—30kPa in the following 7 days an...
出处
《鲁东大学学报（自然科学版）》
2007年第2期158-163,共6页
Journal of Ludong University:Natural Science Edition
基金
江苏省科技攻关项目(BE2003349)
关键词
绿芦笋
三阶段减压贮藏
模糊数学评判
green asparagus
three-stage hypobaric storage
Fuzzy mathemacical evaluation
