摘要
采用鲁春白1号大白菜为试验材料,研究不同贮藏温度下大白菜失重率、叶绿素和维生素C降解的动力学规律,并建立动力学模型。结果表明:不同贮藏温度下大白菜失重率符合零级反应动力学和Arrhenius方程,叶绿素和维生素C降解符合一级反应动力学和Arrhenius方程;经验证所建立的失重率、叶绿素和维生素C降解动力学模型有效,可用于预测不同温度条件下大白菜贮藏过程中品质的变化。这项研究可为大白菜贮藏保鲜提供理论参考。
Using No.1 Luchunbai cabbage as the experimental material, the kinetic characteristics of weight loss rates, chlorophyll and vitamin C degradation under different storage temperatures were investigated, and related kinetic models were established. The results showed that under different storage temperatures, the weight loss rates met the Zero-order kinetic model and the Arrhenius equation; the processes of chlorophyll and vitamin C degradation met the First-order kinetic model and the Arrheniuse equation. Those kinetic models of the weight loss rates, chlorophyll and vitamin C degradation processes were verified to be valid, which could be used to predict quality changes of Chinese cabbage under different storage temperatures. This study could provide theoretical support for storing and freshening Chinese cabbage.
引文
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