作　　者： ; ; ; ; ; ;

机构地区： 天津大学农业与生物工程学院食品科学系

出　　处： 《食品工业科技》 2007年第7期184-185,共2页

摘　　要： 采用两种温度(低温和常温)和两种薄膜包装处理(LDPE和HDPE),对鲜切胡萝卜货架期的品质变化和膜脂过氧化代谢的规律进行了研究。结果表明,0℃低温显著地减缓了鲜切胡萝卜货架期的失水、褐变和腐烂等现象的出现,同时有利于保持过氧化氢酶(CAT)的活性;而两种包装材料在常温下对鲜切胡萝卜失水率的影响差异显著,HDPE优于LDPE,对维持过氧化氢酶(CAT)活性影响差异不显著。鲜切胡萝卜的保鲜条件是低温、适宜的包装和避光。推荐鲜切胡萝卜的货架期——常温(HDPE包装):4～5d;常温(LDPE包装):2～3d;低温(HDPE和LDPE包装):20～25d。 The quality change and fat peroxidation of fresh-cut carrots in shelf-life were studied. The results showed that low-temperature treatment to a large extent delayed the degree of weight loss and retarded quality deterioration phenomena such as browning, and at the same time keep a higher activity of catalase, and consequently prolonged the shelf-life of fresh-cut carrots. There is an extreme difference between two packaging treatments on storage quality of fresh-cut carrots at room temperature, with HDPE prior to LDPE. In conclusion, preferable storage conditions for fresh-cut carrots are low temperature, appropriate packaging and light avoidance. Recommended shelf-life under room temperature is 4-5days while low temperature 20-25days with HDPE packaging.

关 键 词： 鲜切胡萝卜 货架期 低温贮藏

领　　域： [轻工技术与工程] [轻工技术与工程]