延迟预冷对菠菜冷链流通过程中的营养和品质影响

Effect of Delayed Pre-Cooling on Nutrition and Quality of Spinach in Cold Chain Circulation Process

摘要:

作者以菠菜为原材料，研究延迟预冷对菠菜冷链流通过程中营养和品质的影响。将新鲜菠菜分别放置0、1、5、9 h后，压差预冷至4 ℃，有膜和无膜包装分别在4 ℃下运输、销售，家庭冷藏保鲜各2 d，测定营养和品质的变化。结果表明：菠菜4 ℃冷链流通6 d后，延迟预冷0 h有膜包装营养和品质最佳，感官评价为7.2，失重率为4.25%，维生素C、叶绿素、可溶性蛋白质量分数分别为4.66 mg/hg、0.73 mg/g和0.35 mg/g。因此，菠菜采后应在1 h内进行田间预冷，同时结合防雾膜包装进行4 ℃菠菜冷链流通可较好地保持菠菜采后新鲜度和贮藏品质。

Abstract:

Spinach was utilized as the test material to study the effect of delayed pre-cooling on the nutrition and quality of spinach throughout cold chain circulation process. The fresh spinach was placed for 0, 1, 5, and 9 hours, and then implemented differential pre-cooling to 4 ℃, respectively. The spinach was transported and sold with both film and non-film packaging at 4 ℃. The spinach was also kept refrigerated at home for 2 days, and changes in nutrition and quality were measured. The results showed that after 6 days of cold chain circulation at 4 ℃, the spinach that underwent delayed pre-cooling for 0 hours and was packaged with film achieved the best nutritional and quality results. The sensory evaluation was 7.2, and the weight loss rate was 4.25%. And the mass fractions of vitamin C, chlorophyll, and soluble protein were 4.66 mg/hg, 0.73 mg/g, and 0.35 mg/g, respectively. Therefore, the spinach should be pre-cooled in the field within 1 hour after harvesting, and then packaged with anti-fog film and transported at 4 ℃ using cold chain circulation to maintain the freshness and storage quality of spinach.