摘要
研究预冷和包装对保持水果小黄瓜物流过程中品质的效果。结果表明,低温运输的小黄瓜在外观品质、硬度、维生素C(Vc)含量等指标上优于常温运输。低温运输的各处理中,预冷结合纸箱包装处理的小黄瓜果肉硬度、外观品质、Vc含量均显著优于不预冷结合纸箱包装处理。常温运输的各处理中,预冷结合泡沫箱包装处理的小黄瓜,其果肉硬度、Vc含量较高,但如果常温运输时间超过2 d,小黄瓜容易产生异味。综上所述,预冷(13℃)结合低温运输(13℃)能有效保持小黄瓜的果肉硬度、果皮绿色和Vc含量。预冷后采用纸箱或泡沫箱密封包装能有效延长黄瓜常温物流的保鲜时间,但常温运输时间不宜超过2 d。
This study was to assess the effects of precooling and packaging on maintaining the postharvest quality of mini cucumber during logistics process. It was shown that low temperature （ 13℃ ） was better than ambient temperature to the freshness of mini cucumber during logistics, while precooling was better than no precooling to maintain pulp firmness, green peel color and vitamin C level. If the logistics at ambient temperature exceeded 2 d, the mini cucumber tended to generate off flavor. In all, precooling and transportation at 13 ℃ could effectively maintain the quality of mini cucumber; carton or bubble chamber sealed packaging after precooling could effectively extend the storage time of mini cucumber during logistics at ambient temperature, but the transportation time for bubble chamber packaging should not exceed 2 d.
出处
《广东农业科学》
CAS
2016年第2期111-115,共5页
Guangdong Agricultural Sciences
基金
科技部支撑计划课题(2012BAD38B02)
关键词
水果小黄瓜
预冷
包装
物流
品质
mini cucumber
precooling
packaging
logistics
quality
