摘要
微真空贮藏设施是一种新型的轻度真空贮藏设施,该设施是在常规真空贮藏设施的基础上,通过在密闭设施内增加一个柔性气囊解决真空贮藏设施壁面承压过大以及真空贮藏条件下果蔬失水率偏高的问题。主要介绍微真空贮藏设施的结构原理及主要组件,重点对微真空贮藏设施的气囊、真空系统及控制系统的选材和性能进行了阐述,同时以莱阳梨为试验材料对微真空贮藏设施的保鲜效果进行了初步探讨。实验结果表明:与常压冷藏相比,微真空贮藏条件能够显著降低莱阳梨果实贮藏期间失重率(P<0.05),明显减缓绿色果皮变黄及果心褐变的速率,改善果肉口感,提高果实的好果率。
Micro-Vacuum storage facility is a mild vacuum-storage apparatus,which was on the basis of conventional vacuum-storage,by adding a flexibility air sac to overcome the stress of facility wall and the higher weight loss under vacuum storage.The structure principle and main component of micro-vacuum storage were introduced,with the emphasis on the materials and functions about air sac,vacuum systems and control systems device.It also discussed the fresh-keeping effect of Laiyang pear on this micro-vacuum storage.The result showed that compared to atmosphere storage,the micro-vacuum storage condition can decrease the weight loss significantly（P 0.05）,delay the rate of peel turning yellow and core browning,improve the taste of pear sarcocarp and increase the rate of good fruit.
出处
《制冷学报》
CAS
CSCD
北大核心
2011年第3期65-69,共5页
Journal of Refrigeration
基金
山东省科技发展计划(2008GG30008025)
山东省自然科学基金(Y2007D65)
青岛农业大学高层次人才启动基金资助~~
关键词
食品包装与贮藏
微真空贮藏设施
实验
莱阳梨
保鲜
Package and preservation
Micro-vacuum storage facility
Experiment
Laiyang pear
Keeping-fresh
