真空预冷处理对鲜切猕猴桃品质的影响

摘要

In order to prolong the shelf of fruits and vegetables, the effect of vacuum pre-cooling treat- ment on the quality of fresh-cut kiwi fruit was studied. The results show that vacuum pre-cooling has a positive role in keeping the freshness of fresh-cut kiwi fruit compared with the control group. At the end of the storage (6 d) , the comprehensive quality of fresh-cut kiwifruit stored at pre-cool temperature 2℃ was the best. The weight loss rate was 11.08% ; the hardness change rate of the pulp and the core were 45.19% and 33. 98% ; The Vc content and Chro- matic aberration (△Eab) were significantly different with the control group.%为延长鲜切果蔬的货架期，选取浆果类——猕猴桃为研究对象，研究真空预冷处理对鲜切猕猴桃贮藏品质的影响。结果表明：与对照组相比，真空预冷能够很好地起到保鲜鲜切猕猴桃的作用；其中预冷终温为2℃的鲜切猕猴桃在贮藏末期（6d）的综合品质优于其它处理，其失重率为11．08％；果肉、果心硬度下降率分别为45．19％和33．98％；Vc含量和色差AEab值与对照组差异明显。