差压预冷处理对蒜薹质量损失率和硬度的影响
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摘要
目的研究差压预冷处理对蒜薹质量损失率和硬度的影响。方法将蒜薹分别置于风速为1,1.5,2 m/s的差压预冷库中,先预冷到4℃,然后装入PE保鲜袋(0.045 mm)中在0℃条件下冰温贮藏,以测定蒜薹的质量损失率和硬度值,并观察细胞显微结构变化,分析差压处理对蒜薹质量损失率和硬度的影响。结果至冰温贮藏结束,预冷风速1,1.5,2m/s和直接贮藏工况下蒜薹的质量损失率依次为3.60%,3.54%,3.89%,3.16%;蒜薹整体硬度值分别占整体硬度初始值的67.3%,68.6%,69.7%,61.0%;各工况下蒜薹整体质量损失率与硬度具有很好的负相关性,蒜薹X位置的质量损失率与硬度的最佳相关系数分别为-0.96,-0.92,-0.92,-0.95;通过延长预冷时间,增大了蒜薹的质量损失率,从而减小了蒜薹的孔隙率,经差压预冷后,预冷风速为1.5 m/s时蒜薹的整体孔隙率最小,2 m/s时蒜薹的整体孔隙率最大。结论在冰温贮藏前,差压预冷处理使蒜薹的质量损失率增加,孔隙率减小,延缓了蒜薹硬度值的下降,在一定程度上延长了货架期。
The research aims to study the influences of forced-air pre-cooling treatment on mass loss and firmness of garlic sprouts. In the experiments, the pre-cooling wind speeds were set at 1, 1.5, 2 m/s, while the target cold preservation temperature was 4 ℃. After pre-cooling treatment, the samples of garlic sprouts were put into 0.045 mm PE preservation bags for freezing temperature storage under below 0 ℃ to examine mass loss and firmness, observe variations in cell microscopic structure and analyze effects of forced-air treatment on mass loss and firmness. At the end of freezing temperature storage, mass loss of garlic sprouts at pre-cooling wind speeds of 1, 1.5, 2 m/s and direct storage were 3.60%,3.54%, 3.89%, 3.16% respectively. Their overall firmness values occupied 67.3%, 68.6%, 69.7%, 61.0% of initial values respectively. The overall mass loss had negative correlation with firmness values under each working situations. The best correlation coefficients of mass loss and firmness at X area of garlic sprouts were-0.96,-0.92,-0.92,-0.95 respectively.Extending the pre-cooling time increased the garlic sprouts mass loss rate, thus reduced the garlic sprouts porosity. After forced-air pre-cooling, the overall porosity of the garlic sprouts was the minimum when the pre-cooling wind speed was1.5 m/s, and the maximum when the pre-cooling wind speed was 2 m/s. Before freezing temperature storage, forced-air pre-cooling treatment increases the weight loss, forces porosity to decline, delays the plunge of firmness values, and extends the shelf life of garlic sprouts to some extent.
The research aims to study the influences of forced-air pre-cooling treatment on mass loss and firmness of garlic sprouts. In the experiments, the pre-cooling wind speeds were set at 1, 1.5, 2 m/s, while the target cold preservation temperature was 4 ℃. After pre-cooling treatment, the samples of garlic sprouts were put into 0.045 mm PE preservation bags for freezing temperature storage under below 0 ℃ to examine mass loss and firmness, observe variations in cell microscopic structure and analyze effects of forced-air treatment on mass loss and firmness. At the end of freezing temperature storage, mass loss of garlic sprouts at pre-cooling wind speeds of 1, 1.5, 2 m/s and direct storage were 3.60%,3.54%, 3.89%, 3.16% respectively. Their overall firmness values occupied 67.3%, 68.6%, 69.7%, 61.0% of initial values respectively. The overall mass loss had negative correlation with firmness values under each working situations. The best correlation coefficients of mass loss and firmness at X area of garlic sprouts were-0.96,-0.92,-0.92,-0.95 respectively.Extending the pre-cooling time increased the garlic sprouts mass loss rate, thus reduced the garlic sprouts porosity. After forced-air pre-cooling, the overall porosity of the garlic sprouts was the minimum when the pre-cooling wind speed was1.5 m/s, and the maximum when the pre-cooling wind speed was 2 m/s. Before freezing temperature storage, forced-air pre-cooling treatment increases the weight loss, forces porosity to decline, delays the plunge of firmness values, and extends the shelf life of garlic sprouts to some extent.
引文
[1]王善广.蒜薹、蒜头及洋葱贮运保鲜实用技术[M]北京:中国农业科学技术出版社,2004.WANG Shan-guang.Practical Techniques for Storage Transportation and Preservation of Garlic Sprouts,Garlic Heads and Onions[M].Beijing:China Agricultural Science and Technology Press,2004.
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[4]张淑杰,胡婷婷,刘红开,等.果蔬采后硬度变化研究进展[J].保鲜与加工,2018,18(4):141-146.ZHANG Shu-jie,HU Ting-ting,LIU Hong-kai,et al Research Progress on Firmness Change of Postharvest Fruits and Vegetables[J].Storage&Process,2018,18(4):141-146.
[5]SCH?FER J,WAGNER S,TRIERWEILER B,et al.Characterization of Cell Wall Components and Their Modifications during Postharvest Storage of Asparagus officinalis L:Storage-related Changes in Dietary Fiber Composition[J].Journal of Agricultural and Food Chemistry,2016,64(2):478-486.
[6]KAMDEE C,IMSABAI W,KIRK,R,et al.Regulation of Lignin Biosynthesis in Fruit Pericarp Hardening of Mangosteen(Garcinia Mangostana L)after Impact[J].Postharvest Biology and Technology,2014,97:68-76.
[7]CHEN M,LIN H,ZHANG S,et al.Effects of Adenosine Triphosphate(ATP)Treatment on Postharvest Physiology,Quality and Storage Behavior of Longan Fruit[J].Food and Bioprocess Technology,2015,8(5):971-982.
[8]DENG Y,WU Y,LI Y.Changes in Firmness,Cell Wall Composition and Cell Wall Hydrolases of Grapes Stored in High Oxygen Atmospheres[J].Food Research International,2005,38(7):769-776.
[9]KOZLOVA L V,AGEEVA M V,IBRAGIVOVA N N,et al.Arrangement of Mixed-linkage Glucan and Glucuronoarabinoxylan in the Cell Walls of Growing Maize Roots[J].Annals of Botany,2014,114(6):1135-1145.
[10]解越,张敏,朱赛赛.贮藏温度对茄子果实活性氧代谢及细胞壁降解的影响[J].现代食品科技,2016,32(2):142-151.XIE Yue,ZHANG Min,ZHU Sai-sai.Effects of Storage Temperature on Active Oxygen Metabolism and Cell Wall Degradation of Postharvest Eggplant Fruits[J].Modern Food Science and Technology,201632(2):142-151.
[11]白友强,许建,姚军,等.预冷方式对哈密瓜货架期品质及抗氧化酶活性的影响[J].食品科技,2016,41(4):56-60.BAI You-qiang,XU Jian,YAO Jun,et al.Effects of Pre-cooling Types on Quality and Antioxidiant Enzymes Activities of Hami Melon during Shelf-life[J]Food Science and Technology,2016,41(4):56-60.
[12]杨培志,胡霞,廖刚.送风温度对苹果差压预冷降温效果的影响[J].热科学与技术,2017,16(5):381-386.YANG Pei-zhi,HU Xia,LIAO Gang.Effect of Air Supply Temperature on Cooling Efficiency for Pressure Precooling of Apples[J].Journal of Thermal Science and Technology,2017,16(5):381-386.
[13]申江,吴冬夏,李帅.不同因素对白萝卜差压预冷效果的影响[J].制冷学报,2018,39(4):49-56.SHEN Jiang,WU Dong-xia,LI Shuai.Effect of Different Factors on Differential Pressure Pre-cooling of White Radish[J].Journal of Refrigeration,2018,39(4):49-56.
[14]王艳红,刘斌,牛建会.差压预冷外部遮挡最佳开孔方式的实验研究[J].食品科技,2010,35(11):135-140.WANG Yan-hong,LIU Bin,NIU Jian-hui.Experimental Study for the Optimal Vent-hole Type of External Cover on Differential Pressure Cooling[J].Food Science and Technology,2010,35(11):135-140.
[15]张晶琳,王永江,杨相政,等.不同硅窗面积气调包装对蒜薹贮藏期间品质的影响[J].食品研究与开发,2018,39(18):195-200.ZHANG Jing-lin,WANG Yong-jiang,YANGXiang-zheng,et al.Effect of Modified Atmosphere with Different Silicon-window Area on the Quality of Garlic Bolt during Storage[J].Food Research And Development,2018,39(18):195-200.
[16]胡云峰,杜威,魏增宇.温度波动对蒜薹贮藏品质的影响[J].食品研究与开发,2018,39(16):185-189.HU Yun-feng,DU Wei,WEI Zeng-yu.Effect of Temperature Fluctuation on the Storage Quality of Garlic Shoot[J].Food Research And Development,201839(16):185-189.
[17]胡云峰,杜威,魏增宇.运输振动降低蒜薹的贮藏品质[J].现代食品科技,2018,34(8):75-80.HU Yun-feng,DU Wei,WEI Zeng-yu.Transport Vibration Decreases the Storage Quality of Garlic Shoots[J].Modern Food Science and Technology2018,34(8):75-80.
[18]李素清,陈真华,丁捷,等.鲜切蒜薹复合保鲜剂的配方优化及其保鲜作用[J].食品工业科技,2014,35(24):326-331.LI Su-qing,CHEN Zhen-hua,DING Jie,et al.Formula Optimization of Fresh-cut Garlic Bolts Composite Preservative and Its Preservative Effect[J].Science and Technology of Food Industry,2014,35(24):326-331.
[19]王超,刘斌,黄国锋,等.蒜薹冰温贮藏期的细胞分形结构变化分析[J].冷藏技术,2018,41(3):15-20.WANG Chao,LIU Bin,HUANG Guo-feng,et al.Analysis of Cellular Fractal Structure Changes of Garlic during Ice Storage[J].Journal of Refrigeration Technology,2018,41(3):15-20.
[20]阎瑞香,贾凝,宋茂树,等.蒜薹冰点温度、可溶性固形物含量与含水量相关性研究[J].食品科学,2007,28(10):554-557.YAN Rui-xiang,JIA Ning,SONG Mao-shu,et al Study on Correlationship among Freezing Point and Contents of both Soluble Solids and Water[J].Journal of Food Science,2007,28(10):554-557.
[21]季丽丽,梁芸志,陈存坤,等.不同温度差压预冷及其对西葫芦冷藏效果的影响[J].农业工程学报,2018,34(1):287-293.JI Li-li,LIANG Yun-zhi,CHEN Cun-kun,et al Forced-air Pre-cooling of Different Temperatures and Its Effects on Cold Storage of Cucurbita Pepo[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2018,34(1):287-293.
[22]DEFRAEYE T,VERBOVEN P.Convective Drying of Fruit:Role and Impact of Moisture Transport Properties in Modelling[J].Journal of Food Engineering,2017,193:95-107.
[23]HALDER,A,DATTA A K,SPANSWICK R M.Water Transport in Cellular Tissues during Thermal Processing[J].AIChE Journal,2010,57(9):2574-2588.
[2]周晓琳,牟文良,王庆国.切除薹苞处理对蒜薹货架期品质的影响[J].保鲜与加工,2012,12(2):20-23.ZHOU Xiao-lin,MU Wen-liang,WANG Qing-guo.Effect of Removing the Garlic Involucre on Quality of Garlic Stem during Shelf-life[J].Storage&Process,2012,12(2):20-23.
[3]许茹楠,于晋哲,刘斌,等.不同差压预冷风速对贮藏期蒜薹品质的影响[J].制冷学报,2018,39(4):38-41.XU Ru-nan,YU Jin-zhe,LIU Bin,et al.Effect of Differential Pressure Precooling Wind Speed on the Quality of Garlic Sprouts during Storage[J].Journal of Refrigeration,2018,39(4):38-41.
[4]张淑杰,胡婷婷,刘红开,等.果蔬采后硬度变化研究进展[J].保鲜与加工,2018,18(4):141-146.ZHANG Shu-jie,HU Ting-ting,LIU Hong-kai,et al Research Progress on Firmness Change of Postharvest Fruits and Vegetables[J].Storage&Process,2018,18(4):141-146.
[5]SCH?FER J,WAGNER S,TRIERWEILER B,et al.Characterization of Cell Wall Components and Their Modifications during Postharvest Storage of Asparagus officinalis L:Storage-related Changes in Dietary Fiber Composition[J].Journal of Agricultural and Food Chemistry,2016,64(2):478-486.
[6]KAMDEE C,IMSABAI W,KIRK,R,et al.Regulation of Lignin Biosynthesis in Fruit Pericarp Hardening of Mangosteen(Garcinia Mangostana L)after Impact[J].Postharvest Biology and Technology,2014,97:68-76.
[7]CHEN M,LIN H,ZHANG S,et al.Effects of Adenosine Triphosphate(ATP)Treatment on Postharvest Physiology,Quality and Storage Behavior of Longan Fruit[J].Food and Bioprocess Technology,2015,8(5):971-982.
[8]DENG Y,WU Y,LI Y.Changes in Firmness,Cell Wall Composition and Cell Wall Hydrolases of Grapes Stored in High Oxygen Atmospheres[J].Food Research International,2005,38(7):769-776.
[9]KOZLOVA L V,AGEEVA M V,IBRAGIVOVA N N,et al.Arrangement of Mixed-linkage Glucan and Glucuronoarabinoxylan in the Cell Walls of Growing Maize Roots[J].Annals of Botany,2014,114(6):1135-1145.
[10]解越,张敏,朱赛赛.贮藏温度对茄子果实活性氧代谢及细胞壁降解的影响[J].现代食品科技,2016,32(2):142-151.XIE Yue,ZHANG Min,ZHU Sai-sai.Effects of Storage Temperature on Active Oxygen Metabolism and Cell Wall Degradation of Postharvest Eggplant Fruits[J].Modern Food Science and Technology,201632(2):142-151.
[11]白友强,许建,姚军,等.预冷方式对哈密瓜货架期品质及抗氧化酶活性的影响[J].食品科技,2016,41(4):56-60.BAI You-qiang,XU Jian,YAO Jun,et al.Effects of Pre-cooling Types on Quality and Antioxidiant Enzymes Activities of Hami Melon during Shelf-life[J]Food Science and Technology,2016,41(4):56-60.
[12]杨培志,胡霞,廖刚.送风温度对苹果差压预冷降温效果的影响[J].热科学与技术,2017,16(5):381-386.YANG Pei-zhi,HU Xia,LIAO Gang.Effect of Air Supply Temperature on Cooling Efficiency for Pressure Precooling of Apples[J].Journal of Thermal Science and Technology,2017,16(5):381-386.
[13]申江,吴冬夏,李帅.不同因素对白萝卜差压预冷效果的影响[J].制冷学报,2018,39(4):49-56.SHEN Jiang,WU Dong-xia,LI Shuai.Effect of Different Factors on Differential Pressure Pre-cooling of White Radish[J].Journal of Refrigeration,2018,39(4):49-56.
[14]王艳红,刘斌,牛建会.差压预冷外部遮挡最佳开孔方式的实验研究[J].食品科技,2010,35(11):135-140.WANG Yan-hong,LIU Bin,NIU Jian-hui.Experimental Study for the Optimal Vent-hole Type of External Cover on Differential Pressure Cooling[J].Food Science and Technology,2010,35(11):135-140.
[15]张晶琳,王永江,杨相政,等.不同硅窗面积气调包装对蒜薹贮藏期间品质的影响[J].食品研究与开发,2018,39(18):195-200.ZHANG Jing-lin,WANG Yong-jiang,YANGXiang-zheng,et al.Effect of Modified Atmosphere with Different Silicon-window Area on the Quality of Garlic Bolt during Storage[J].Food Research And Development,2018,39(18):195-200.
[16]胡云峰,杜威,魏增宇.温度波动对蒜薹贮藏品质的影响[J].食品研究与开发,2018,39(16):185-189.HU Yun-feng,DU Wei,WEI Zeng-yu.Effect of Temperature Fluctuation on the Storage Quality of Garlic Shoot[J].Food Research And Development,201839(16):185-189.
[17]胡云峰,杜威,魏增宇.运输振动降低蒜薹的贮藏品质[J].现代食品科技,2018,34(8):75-80.HU Yun-feng,DU Wei,WEI Zeng-yu.Transport Vibration Decreases the Storage Quality of Garlic Shoots[J].Modern Food Science and Technology2018,34(8):75-80.
[18]李素清,陈真华,丁捷,等.鲜切蒜薹复合保鲜剂的配方优化及其保鲜作用[J].食品工业科技,2014,35(24):326-331.LI Su-qing,CHEN Zhen-hua,DING Jie,et al.Formula Optimization of Fresh-cut Garlic Bolts Composite Preservative and Its Preservative Effect[J].Science and Technology of Food Industry,2014,35(24):326-331.
[19]王超,刘斌,黄国锋,等.蒜薹冰温贮藏期的细胞分形结构变化分析[J].冷藏技术,2018,41(3):15-20.WANG Chao,LIU Bin,HUANG Guo-feng,et al.Analysis of Cellular Fractal Structure Changes of Garlic during Ice Storage[J].Journal of Refrigeration Technology,2018,41(3):15-20.
[20]阎瑞香,贾凝,宋茂树,等.蒜薹冰点温度、可溶性固形物含量与含水量相关性研究[J].食品科学,2007,28(10):554-557.YAN Rui-xiang,JIA Ning,SONG Mao-shu,et al Study on Correlationship among Freezing Point and Contents of both Soluble Solids and Water[J].Journal of Food Science,2007,28(10):554-557.
[21]季丽丽,梁芸志,陈存坤,等.不同温度差压预冷及其对西葫芦冷藏效果的影响[J].农业工程学报,2018,34(1):287-293.JI Li-li,LIANG Yun-zhi,CHEN Cun-kun,et al Forced-air Pre-cooling of Different Temperatures and Its Effects on Cold Storage of Cucurbita Pepo[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2018,34(1):287-293.
[22]DEFRAEYE T,VERBOVEN P.Convective Drying of Fruit:Role and Impact of Moisture Transport Properties in Modelling[J].Journal of Food Engineering,2017,193:95-107.
[23]HALDER,A,DATTA A K,SPANSWICK R M.Water Transport in Cellular Tissues during Thermal Processing[J].AIChE Journal,2010,57(9):2574-2588.
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