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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (33): 266-272.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

不同温度与湿度对胡萝卜流通过程中品质的影响

王清 郭李维 杨娜 高丽朴 刘凤娟   

  • 收稿日期:2012-05-07 修回日期:2012-08-15 出版日期:2012-11-25 发布日期:2012-11-25

Effect of Different Temperature and Humidity on Quality of Carrot in Circulation

  • Received:2012-05-07 Revised:2012-08-15 Online:2012-11-25 Published:2012-11-25

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摘要：

为了减少胡萝卜流通过程中营养流失，采用不同处理调控其温湿度，研究胡萝卜品质变化。结果表明，胡萝卜在流通中随着组织衰老，肉质根失水，变糠心萎蔫，外观品质下降，失重率与萎蔫指数具有显著正相关。胡萝卜可溶性糖、维生素C与可溶性蛋白质含量呈不断下降趋势，这与呼吸强度有密切关系。低温可以减少病害的发生，无包装处理、外源1-MCP处理的胡萝卜与PE包装比较，PE包装可保持较高的湿度，能更好的延缓胡萝卜的水分损失与外观商品性。因此，10℃辅以0.03 mm PE薄膜包装保鲜效果显著，更适用于流通过程中采用。

关键词: 产业融合, 产业融合

Abstract:

The effect of different temperature and humidity on the quality and appearance of carrot was studied. The results showed that: with the tissue senescence, water loss of fleshy root, becoming hollowness and wilting appearance quality decreased, it was a significant positive correlation between the weight loss rate and wilting index. The contents of soluble sugar, ascorbic acid and soluble protein decreased, which had a close relationship with the respiration intensity. Low temperature could reduce the rate of diseases, the treatment of no package and 1-MCP compared with PE packaging, PE packaging could maintain higher humidity and better postpone the loss of water and commercial quality. Therefore, the carrot was applicable at 10℃ and packaging by PE to maintaining the preservation and quality in circulation.