Freshness Preservation Effects of Hypobaric Storage on Red Pepper
1. Merchant Marine College, Shanghai Maritime University, Shanghai 201306, China
2. Shanghai Shanru Water Preservation Technology Co., Ltd, Shanghai 200102, China
| Abstract: | As the third technological revolution of food preservation technology, decompression storage is non-polluting and simple to operate. High security advantages. VC is an indispensable nutrient in human life activities, and the human body cannot synthesize it by itself, but can only source and food. The vitamin C content of red pepper ranks first in vegetables, because it is ripe in summer, it is not resistant to storage, so it is necessary to extend the storage time of red pepper through certain methods. To study the effects of hypobaric storage treatment on the postharvest storage of red pepper, the experiment of red pepper was carried out. The effects of hypobaric storage on the appearance, water loss rate and VC content were analyzed. 2,6-dichloroindophenol standard solution was involved, and the content of VC in red pepper was collected. Three methods, that is, 48h hypobaric storage+ refrigerator refrigeration, 24h hypobaric storage+ refrigerator refrigeration and refrigerator refrigeration were taken. The VC contents were 109mg/100 g, 138 mg/100 g and 96 mg/100 g respectively after the experiment. However, after boiling water treatment, the content were 99mg/100 g, 129g/100 g and 90g/100 g, respectively. 24h hypobaric storage+ refrigerator refrigeration was much better in the comparison. Hypobaric storage can significantly maintain the appearance of red pepper, delay the reduction of VC content, and reduce the weight loss. The results showed that hypobaric storage had a significant effect on the freshness preservation of red pepper. |
| Keywords: | Hypobaric Storage; Red Pepper; VC; Weight Loss; Freshness Preservation |
| DOI: | 10.57237/j.wjfse.2023.01.001 |
View:
Downloads:
Received: 26 September 2022
Accepted: 7 November 2022
Published Online: 25 April 2023
Funding
| 1. | 国家自然科学基金联合基金(核技术)重点支持项目 (U2167214) |
References
| [1] | BURG S P, 郑先章. 中西方减压贮藏研究概述 [J]. 制冷学报, 2007 (2): 1 - 7. |
| [2] | 陈敬鑫, 徐帆, 葛永红, 等. 采后果实减压贮藏技术的研究进展 [J]. 食品与发酵工业, 2021, 47 (8): 250 - 255. DOI: 10.13995/j.cnki.11-1802/ts.025651 |
| [3] | Dai, B., Kan, A., Li, F., Gao, J., Yi, B., Cao, D., A cross-regional thermohydro transport model for vacuum pre-cooling, Journal of Food Engineering [J]. 2022, DOI: https://doi.org/10.1016/j.jfoodeng.2022.111066. |
| [4] | 张雪丹, 刘伟, 孙山, 郝传浩, 李桂祥, 辛力. 短时减压处理方式对‘寒露蜜’桃果实品质的影响 [J]. 山东农业科学, 2019, 51 (12): 43-47. DOI: 10. 14083/j. issn. 1001-4942. 2019. 12. 009. |
| [5] | 杨超, 李伏亮, 代斌, 阚安康. 负压环境下荔枝保鲜数值分析及实验研究 [J/OL]. 食品与发酵工业: 1-11 [2022-07-07]. DOI: 10.13995/j.cnki.11-1802/ts.028674. |
| [6] | 李莉, 田士林, 姜俊. 干旱胁迫对辣椒叶片水势及果实Vc含量的影响 [J]. 河南科技学院学报 (自然科学版), 2016, 44 (04): 8-11. |
| [7] | 彭琼, 童建华, 柏连阳, 萧浪涛. 干旱胁迫对辣椒果实中辣椒素、二氢辣椒素及VC含量的影响 [J]. 中国蔬菜, 2015 (12): 44-47. |
| [8] | 张正周, 刘继, 郭奇亮, 郑旗. 减压处理对菠菜采后保鲜效果的影响 [J]. 农业与技术, 2017, 37 (07): 33-34. |
| [9] | 苑静, 吴方丽, 王绍云. 甜藤汁对饼干中VC含量的影响 [J]. 山东化工, 2021, 50 (20): 111-113+118. DOI: 10. 19319/j. cnki. issn. 1008-021x. 2021. 20. 040. |
| [10] | Yusuf Rachmiwati, Fuadi Indra, Istina Ida Nur, Swastika Sri, Fahri Anis. Extract of fermentated plants to increased content of vitamin c, total phenol and antioxidant of mustard greens [J]. IOP Conference Series: Earth and Environmental Science, 2021, 803 (1). |
| [11] | 畅晓洁. 不同成熟度红枣的酚类物质、有机酸、三萜酸、VC含量及其抗氧化活性研究 [J]. 保鲜与加工, 2021, 21 (02): 28-32. |
| [12] | 武丽娜, 何华容, 武延生, 牛伟涛. 野生酸枣叶中蛋白质、Vc和矿物质含量的测定 [J]. 现代园艺, 2021, 44 (03): 40-41. DOI: 10.14051/j.cnki.xdyy.2021.03.015. |
| [13] | 邹荣. 不同水果中维生素C含量的测定及其影响因素研究 [J]. 食品安全导刊, 2021 (21): 190-192. DOI: 10.16043/j.cnki.cfs.2021.21. 093. |
| [14] | 张瑞祥, 米富丽, 马慧霞, 花丽, 陈红芝. 市场上常见辣椒品种的维生素C和辣椒碱含量分析 [J]. 现代食品, 2021 (19): 215-217. DOI: 10.16736/j.cnki.cn41-1434/ts.2021.19.057. |
| [15] | Stanley P. Burg, Thomas L. Davenport. Heat transfer, mass transport and horticultural commodity water loss during hypobaric storage [J]. Scientia Horticulturae, 2017, 225. |
| [16] | 杨冲. 空心菜采后贮藏保鲜技术的研究 [D]. 上海海洋大学, 2019. DOI: 10.27314/d.cnki.gsscu.2019.000289. |
| [17] | 徐冬颖, 史君彦, 郑秋丽, 左进华, 高丽朴, 王清. 臭氧处理对菠菜采后保鲜效果的影响 [J]. 北方园艺, 2018 (12): 125-130. |
| [18] | 李雪华. 甜玉米及鲜食花生贮藏保鲜技术研究 [D]. 华南农业大学, 2018. |
| [19] | 李可昕, 张超凡, 刘佩冶, 赵玉梅, 曹建康. 鲜黄花菜衰老机制与采后贮藏保鲜技术研究进展 [J]. 食品科学, 2022, 43 (17): 398-404. |
| [20] | 王磊明. 蓝莓鲜果冷链贮藏保鲜技术研究 [D]. 东北林业大学, 2018. |
Join the Editorial Board
We invite active, qualified and high profile scientists and researchers to join as Editorial Board Members.
Join UsBecome a Reviewer
Scholars with a strong interest in reviewing are invited to join the reviewer panel to ensure the quality of the research to be published.
Join Us