青菜气调贮藏保鲜的工艺优化研究

Study on process optimization of controlled atmosphere storage of pakchoi

摘要: 以感官评价指数、含糖量、叶绿素含量、维生素C含量和失重率五个指标建立青菜的模糊综合评价模型。通过单因素实验和正交实验,优化和确定青菜最佳气调贮藏条件。结果表明:在温度为1~3℃、相对湿度为95%、气体成分组合为:3%O、4%CO、93%N条件下,青菜贮藏品质最佳。

Abstract: A fuzzy synthetic evaluation model for pakchoi was established based on the indexes of sensory evaluation, sugar content, chlorophyll content, vitamin C content and weight loss rate. The process parameters of CA (Controlled Atmosphere storage) was optimized by single factor and orthogonal experiments. Results showed that the optimized condition was as follows:temperature 1³℃, relative humidity 95%, O2 concentration 3%, CO2 concentration 4% and N2 concentration 93%.