摘要
研究贮藏温度和薄膜包装处理对甜玉米呼吸强度、感官评价、质量损失率、可溶性固形物、可溶性糖、VC和可溶性蛋白质含量等营养指标及商品品质的影响。结果表明:在10、20、30℃条件下,甜玉米保鲜期的销售界限和感官评分分别为4、3 d、9 h和6、6.4、6.9;而薄膜包装甜玉米保鲜期的销售界限和感官评分分别为6、4、2 d和6.5、7.7、7.2,与无薄膜包装相比,分别延长了2、1 d、42 h;在0℃以上,贮藏温度越低越好,有薄膜包装比无薄膜包装好;甜玉米贮藏温度越高,呼吸强度越高,感官评价越低,质量损失率越大,营养成分损失越多,反之亦然。甜玉米在10℃和薄膜包装条件下保鲜效果较好,贮藏寿命6 d,质量损失率为5.43%,可溶性固形物、可溶性糖、VC、可溶性蛋白质含量分别为12.5%、16.13%、88.15 mg/100 g、4.55 mg/g。
The effects of storage temperature and film packaging on nutritional indexes and marketable qualities of sweet corn, such as respiratory rate, sensory evaluation, weight loss rate and the contents of soluble solid, soluble sugar, vitamin C and soluble protein, were studied. The results showed that at 10, 20 and 30 ℃, the salable limits of unpackaged sweet corn （control） were 4, 3 d, and 9 h, and sensory evaluation scores were 6, 6.4, and 6.9, respectively. For film-packaged samples, the salable limits were 6, 4, and 2 d, which were extended by 2, 1 d and 42 h as compared with control samples, and sensory evaluation scores were 6.5, 7.7, and 7.2, respectively. Lower storage temperatures （still above the freezing temperature） were more favorable for maintaining the quality of sweet corn, and a better effect was observed with film packaging compared with no film packaging. Increasing the storage temperature resulted in an increase in respiration rate, weight loss and nutrient losses and a decrease in sensory evaluation scores, and vice versa. The storage conditions of 10 ℃ and film packaging exhibited a superior effect on quality preservation of sweet corn. Under such conditions, the salable limit, weight loss, soluble solid, soluble sugar, VC and soluble protein were 6 d, 5.43%, 12.5%, 16.13%, 88.15 mg/100 g, and 4.55 mg/g, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期282-286,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2011BAD24B0
2013BAD19B01)
北京市农林科学院科技创新能力建设专项(KJCX201102004)
关键词
甜玉米
贮藏温度
薄膜包装
呼吸强度
品质
销售界限
sweet corn
storage temperature
film packaging
respiratory rate
quality
salable limit
