Effect of Hypobaric Storage on Preservaion of Three Kinds of Vegetables

Abstract:

In order to study the effect of preservation of vegetables under hypobaric storage . we chose fresh cut broccoli，lettuce，spanish as test materials，and stored them under same temperature（4±1） ℃，different vacuum conditions of 30 kPa，50 kPa，normal pressure. Text changes of weight loss rate，VC content，chlorophyll content，color and sensory quality of the three kinds vegetables with the storage period. The results showed that the preservation effect of hypobaric storage is better than that of normal pressure. The vacuum pressure technology can effectively reduce the weight loss rate，delay the decomposition of chlorophyll and VC，improve the effect of freshness keeping. The best pressure of hypobaric storage was 30 kPa.