减压处理对红辣椒保鲜效果的影响
1. 上海海事大学, 商船学院, 上海 201306
2. 上海善如水保鲜科技有限公司, 上海 200102
| 摘 要： | 减压贮藏作为食品保鲜技术的第三次技术革命具有无污染、操作简单。安全性高等优点。VC是人类生命活动中必不可少的营养物质，人体无法自身合成，只能来源与食物。红辣椒维生素C含量居蔬菜首位,由于其成熟于夏季，不耐贮藏，故通过一定方法去延长红辣椒的贮藏时间具有很大必要性。为研究减压处理对红辣椒采后贮藏效果的影响，采用减压贮藏试验设备进行红辣椒采后贮藏保鲜试验。分析了减压贮藏对红椒外观、失水率和VC含量的影响。采用2，6－二氯靛酚标准溶液分别测定经减压冷藏48h+冰箱冷藏、减压冷藏24h+冰箱冷藏、冰箱冷藏后红辣椒中VC的含量分别为109mg/100g、138 mg/100g、96 mg/100g。经沸水处理后含量分别为99mg/100 g、129g/100 g、90g/100 g。对比试验显示，经减压冷藏24h+冰箱冷藏处理后红辣椒的VC含量最高。减压贮藏能显著维持红辣椒外观，延缓VC含量降低，减少失重。研究结果表明，减压贮藏对红辣椒保鲜具有显著效果。 |
| 关 键 词： | 减压贮藏; 红辣椒; VC; 失重率; 食品保鲜 |
| DOI： | 10.57237/j.wjfse.2023.01.001 |
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收稿日期: 2022-09-26
接受日期: 2022-11-07
在线出版日期: 2023-04-25
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 |
基金
| 1. | 国家自然科学基金联合基金(核技术)重点支持项目 (U2167214) |
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