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投稿时间：2020-09-07
投稿时间：2020-09-07
中文摘要: 研究不同贮藏温度对鲜切胡萝卜贮藏品质的影响。以鲜切胡萝卜为试材，采用0（冰温）、4、7、10℃不同温度进行贮藏，通过测定失重率、可溶性糖、菌落总数及感官评价等指标，探究不同贮藏温度对鲜切胡萝卜贮藏品质的影响。结果表明，冰温贮藏食用贮藏期可以达到16 d，而4、7、10℃分别是12、9、5 d，并基于试验数据，回归了鲜切胡萝卜贮藏期与贮藏温度的关系式，发现两者呈负相关关系，并不符合温度系数Q10的指数规律。综上所述，在0℃（冰温）贮藏条件下能够较好的维持鲜切胡萝卜的贮藏品质及感官
Abstract:The effects of different storage temperatures on the storage quality of fresh-cut carrots were studied.Fresh-cut carrots were stored at 0（ice temperature），4，7，10℃.The effects of different storage temperatures on the storage quality of fresh-cut carrots were investigated by measuring the weight loss rate，soluble sugar，total number of colonies and sensory evaluation.The results showed that the ice temperature storage could reach 16 days，while 4，7，10℃ were 12，9，5 days respectively.Based on the experimental data，the relationship between storage period and storage temperature of fresh-cut carrots was regressed，and it was found that there was a negative correlation between them，which did not conform to the exponential law of temperature coefficient Q10.To sum up，the storage quality and sensory of fresh-cut carrots could be well maintained at 0℃（ice temperature）.
文章编号：202024028 中图分类号： 文献标志码：
基金项目:十三五重点研发计划（2016YFD0400903-05、2018YFF0213605-2）；天津市林果现代产业技术体系创新团队（ITTFPRS2018009）
| 作者 | 单位 |
| 兰璞，刘斌，贾凝，刘云飞，高元惠，张玲，巩玉芬，陈存坤 | 天津市农业科学院，天津300384；天津商业大学，天津300134；国家农产品保鲜工程技术研究中心（天津），农业农村部农产品贮藏保鲜重点实验室，天津市农产品采后生理与贮藏保鲜重点实验室，天津300384 |
| Author Name | Affiliation |
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