摘要
以蓝莓、车厘子、彩椒、秋葵、鲜切苹果和鲜切莲藕为实验对象,通过测定Vc含量、花青素含量、总酚含量、感官评分和菌落总数,研究在冰箱磁场保鲜间室和普通保鲜间室中果蔬的品质变化规律。结果表明,在磁场保鲜间室中,蓝莓、车厘子、彩椒和秋葵的Vc含量损失较少;蓝莓和车厘子的花青素降解较慢;鲜切苹果和鲜切莲藕的总酚含量和感官品质保持平缓下降,菌落总数增长受到抑制。综合各指标来看,冰箱磁场冷藏保鲜条件下果蔬的保质期更长,保鲜效果明显好于普通冷藏保鲜。
Taking blueberries,cherries,colored peppers,okra,fresh-cut apples and fresh-cut lotus roots as experimental objects,by measuring the Vitamin C content,anthocyanin content,total phenolic content,sensory score and total number of bacterial colonies,the quality changes of fruits and vegetables in the magnetic field fresh-keeping compartment and ordinary fresh-keeping compartment of the refrigerator were studied.The results showed that the loss of Vitamin C content in blueberries,cherries,bell peppers and okra was less in the magnetic field fresh-keeping compartment.The degradation of anthocyanin in blueberries and cherries was slower;the total phenolic content and sensory quality were decreased flatly,and the growth of the total number of colonies was inhibited.From the perspective of various indicators,the shelf life of fruits and vegetables under the condition of magnetic field refrigeration in the refrigerator was longer,and the preservation effect was significantly better than that of ordinary refrigeration.
作者
张艳凌
白莹
王海娟
周思健
魏建
ZHANG Yanling;BAI Ying;WANG Haijuan;ZHOU Sijian;WEI Jian(TCL Home Appliances(Hefei)Co.,Ltd.,Hefei 230000)
出处
《家电科技》
2022年第S01期19-23,共5页
Journal of Appliance Science & Technology
关键词
果蔬
冷藏
磁场
保鲜
Fruits and vegetables
Cold storage
Magnetic field
Fresh-keeping
