摘要
本实验采用在普通冷藏环境下引入弱光照射来延长果蔬的货架期。弱光光源使用红色发光二极管,对芦笋和猕猴桃进行常温对照、普通冷藏和弱光冷藏三个处理的对照实验,并定期检测样品的质地、失重率、VC含量、叶绿素含量和可溶性固形物含量五个指标。实验结果表明将弱光照射引入到普通冷藏环境,可以较好地保持猕猴桃果实的硬度,在贮藏前期还可以增加芦笋和猕猴桃的VC含量,阻止芦笋中叶绿素的降解,有利于芦笋和猕猴桃中的可溶性固形物的保持,但在控制芦笋和猕猴桃的失重方面作用不大。
This study aimed to create a new approach to prolonging the vegetable and fruit shelf life in the cold storage with low light intensity illuminating. Red light diode emitter was used as radiation source. The comparison experiments were made with respect to both the asparagus and the kiwi fruit under the three different conditions, namely the normal temperature storage the ordinary cold storage and the cold storage with the weak light illuminating. Sample hardness, weightlessness loss rate, VC content, chlorophyll content and soluble solid content were tested every two days. The experimental results indicated that the cold storage with weak light illumination can increase the asparagus VC and the kiwi fruit VC content in the early period of storage, prevent the chlorophyll degeneration of asparagus, sustain both the asparagus and the kiwi fruit soluble solid, but show no remarkable effects on both weight loss. Thus it was expected that the cold storage with weak light illumination can become a new cold storage method.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期471-474,共4页
Food Science
基金
上海市科技兴农重点攻关项目(沪农科攻字(2006)第8-1)
上海市教委重点学科项目(T1102)
关键词
芦笋
猕猴桃
弱光
冷藏
保鲜
asparagus
kiwi fruit
weak light illumination
cold storage
keep fresh
