绿叶蔬菜的活体保鲜技术及超市叶菜保鲜售卖装置的构建研究

发布时间：2018-01-08 13:34

  本文关键词：绿叶蔬菜的活体保鲜技术及超市叶菜保鲜售卖装置的构建研究　出处：《广西工学院》2012年硕士论文　论文类型：学位论文

  更多相关文章： 菠菜 活体保鲜 响应面分析 超市绿叶蔬菜保鲜售卖装置

【摘要】：绿叶蔬菜味美爽口、开胃助食，且富含维生素、矿物质、有机酸等营养物质，是老百姓餐桌必备的菜肴。但绿叶蔬菜采摘后极不耐贮藏，造成了巨大的经济损失,因此研究绿叶蔬菜的保鲜具有较高的应用价值。本文选取菠菜这一典型的绿叶蔬菜作为研究对象，探讨了水分、营养液浓度以及过氧化钙（增氧剂）、温度对菠菜活体保鲜的感官品质以及理化指标的影响，并在实验基础上构建了超市绿叶蔬菜保鲜售卖装置，旨在为超市绿叶蔬菜的售卖提供技术支持。研究结果如下： 1．与保鲜袋保鲜菠菜的方法相比，补充水分的方法能够有效提高菠菜的感官品质、延长菠菜的保鲜期，，而且能够维持延缓含水量、叶绿素、维生素C、可溶性糖含量的下降趋势，延缓菠菜的衰老。保鲜过程中菠菜的亚硝酸盐含量没有超过安全标准（4mg/kg）。说明通过补充水分的方法来保鲜菠菜是安全、有效的。 2．与仅补充水分的组相比，补充营养液的菠菜保鲜期明显延长，营养液配方为{MgSO_4(0.537g/L)+CaCl_2(1.260g/L)+(NH_4)_2SO_4(0.237g/L)+KH_2PO_4(0.350g/L)+FeSO_4(15mg/L)+H_3BO_3(2.86mg/L)+Zn_2SO_4(0.22mg/L)}的实验组菠菜的保鲜期最长的达到了22.8天,比对照组（17.3）延长了5.5天，该实验组菠菜的含水量、叶绿素含量、可溶性糖含量、维生素C含量下降较缓慢，并且亚硝酸盐的含量始终维持在安全范围以内。为了增加营养液中溶解氧含量，分别向营养液中添加了（0.025g/L、0.1g/L、0.25g/L）的CaO_2，并且以0g/L CaO_2添加量为对照，理化指标以及感官分析均表明0.1g/L的CaO_2添加量能够较好的的抑制菠菜黄化的问题从而改善了菠菜的感官品质、延长菠菜保鲜期。 3．20℃下，菠菜极易失水萎蔫、发黄、腐烂，含水量、维生素C、叶绿素、可溶性糖含量损失严重，并且亚硝酸盐含量升高较快。方差分析结果表明温度对菠菜活体保鲜效果的影响及其显著，5℃下菠菜的保鲜效果最好。 4．本文在单因素试验基础上，采用响应面法建立了二次多项数学模型，探讨了贮藏温度、营养液浓度、过氧化钙含量3个因子对保鲜效果的影响及其最佳水平。试验表明，菠菜活体保鲜的最佳条件为：贮藏温度4.34℃、过氧化钙含量0.098g/L、营养液浓度为{MgSO_4(0.521g/L)+(NH_4)_2SO_4(0.23g/L)+CaCl_2(1.22g/L)+H_3BO_3(2.77mg/L)+FeSO_4(14.55mg/L)+Zn_2SO_4(0.21mg/L)+KH_2PO_4(0.340g/L)}。 5．本文构建了一种新型的超市绿叶蔬菜保鲜装置。该装置是在一定的温度、湿度范围内，通过及时补充水分、养分、氧气来弥补蔬菜保鲜过程中的水分、养分损耗以及氧气的缺乏，使蔬菜仍处于正常生长状态，以延长超市所售卖绿叶蔬菜的新鲜度和保鲜期。
[Abstract]:Green leafy vegetables taste refreshing, appetizer, and rich in vitamins, minerals, organic acids and other nutrients, is a necessary dish for the table. Therefore, the study of green leaf vegetable preservation has a higher application value. This paper selected spinach as a typical green leaf vegetable as the research object, discussed the water content. Effects of nutrient concentration and calcium peroxide on sensory quality and Physicochemical Indexes of spinach fresh keeping in Vitro and on the basis of experiment, a supermarket Green Leaf vegetable Fresh-keeping Sale device was constructed. The aim is to provide technical support for the sale of green-leaf vegetables in supermarkets. The results of the study are as follows: 1. Compared with the method of keeping fresh spinach, the method of adding water can effectively improve the sensory quality of spinach, prolong the fresh-keeping period of spinach, and maintain the delaying of water content, chlorophyll and vitamin C. The decreasing trend of soluble sugar content. The content of nitrite in spinach is not more than 4 mg / kg 路kg ~ (-1) of spinach during keeping fresh. It shows that it is safe and effective to keep spinach fresh by adding water. 2.Compared with the only water supplementation group, the fresh preservation period of spinach supplemented with nutrient solution was obviously prolonged. Nutrient solution formula: {MgSO4 / 0. 537 g / L) CaCl\'s\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\%\. KH2PO4s 0.350 g / L FeSOs / L) H3BOS / L / L) Zn-2SOs / L). The longest shelf life of spinach in 0.22 mg / L} group was 22.8 days. The water content, chlorophyll content, soluble sugar content and vitamin C content of spinach in the experimental group decreased slowly. In order to increase the dissolved oxygen content in the nutrient solution, 0.025 g / L 0.1 g / L of nitrite was added to the nutrient solution. 0.25 g / L) CaOs 2, and 0 g / L CaO_2 added as a control. Physical and chemical indexes and sensory analysis showed that 0.1 g / L of CaO_2 could effectively inhibit the chlorosis of spinach, thus improving the sensory quality of spinach and prolonging the fresh-keeping period of spinach. At 3.20 鈩

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