摘要
为研究低压静电场技术对水蜜桃的保鲜作用,通过低压静电场(输入电源为220 V、输出电流为5 mA)协同低温(0~4 ℃)对水蜜桃进行保鲜处理,以有机酸、可溶性糖含量、维生素C、硬度、水分、失重率和腐烂率等为评价指标,比较添加电场与普通低温条件下的保鲜效果。结果表明:添加低压静电场下的水蜜桃保鲜120 d后有机酸总降幅为25%,可溶性糖含量减少12.03%,VC含量降低53.98%,且保鲜储藏过程中水蜜桃一直保持良好的感官性状,腐烂率仅19.4%。与低温贮藏环境相比,低压静电场技术的添加可显著减缓水蜜桃的失重率和腐烂率的变化,一定程度上保持水蜜桃的硬度和水分,保鲜时间可达到120 d以上。研究结果表明,低压静电场的添加有利于延长水蜜桃的保鲜贮藏期,能够延缓水蜜桃果实的腐烂变化,因此具有非常好的应用前景及经济效益。
In order to study the preservation effect of low-voltage electrostatic field on peaches,low-voltage electrostatic field(input power 220 V,output current 5 mA)was used to treat peaches at low temperature(0-4℃).Organic acid,soluble sugar content,Vc,hardness,moisture content,weight loss rate and decay rate were used to evaluate peaches.In order to evaluate the effect of electric field and ordinary low temperature on fresh-keeping.The results showed that the total organic acid content decreased by 25%,soluble sugar content decreased by 12.03% and Vc content decreased by 53.98% after 120 days of storage under space electric field.The peaches kept good sensory properties during storage.Compared with low temperature storage environment, the addition of space electric field technology can significantly slow down the change of weight loss rate anddecay rate, maintain the hardness and moisture of peaches to a certain extent, and keep them fresh for morethan 120 days, decomposition rate is only 19.4%. The results showed that the addition of space electric fieldcould prolong the storage period of peaches, delay the decomposition of organic acids in peaches, and had avery good application prospect and economic benefits.
作者
周英杰
谢超
梁佳
何定芬
余铭
张海玲
ZHOU Yin-jie;XIE Chao;LIANG Jia(School of Food Science and Pharmaceutics of Zhejiang Ocean University,Zhoushan 316022,China)
出处
《浙江海洋大学学报（自然科学版）》
CAS
北大核心
2019年第5期429-435,共7页
Journal of Zhejiang Ocean University：Natural Science
基金
浙江省舟山市普陀区科技创业种子资金项目(2018ZZ402)
关键词
水蜜桃
低压静电场
低温贮藏
保鲜
honey peach
space electric field
cryopreservation
preservation
