本文關(guān)鍵詞：綠葉蔬菜的活體保鮮技術(shù)及超市葉菜保鮮售賣裝置的構(gòu)建研究　出處：《廣西工學(xué)院》2012年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 菠菜 活體保鮮 響應(yīng)面分析 超市綠葉蔬菜保鮮售賣裝置

【摘要】：綠葉蔬菜味美爽口、開胃助食，且富含維生素、礦物質(zhì)、有機(jī)酸等營養(yǎng)物質(zhì)，是老百姓餐桌必備的菜肴。但綠葉蔬菜采摘后極不耐貯藏，造成了巨大的經(jīng)濟(jì)損失,因此研究綠葉蔬菜的保鮮具有較高的應(yīng)用價(jià)值。本文選取菠菜這一典型的綠葉蔬菜作為研究對象，探討了水分、營養(yǎng)液濃度以及過氧化鈣（增氧劑）、溫度對菠菜活體保鮮的感官品質(zhì)以及理化指標(biāo)的影響，并在實(shí)驗(yàn)基礎(chǔ)上構(gòu)建了超市綠葉蔬菜保鮮售賣裝置，旨在為超市綠葉蔬菜的售賣提供技術(shù)支持。研究結(jié)果如下： 1．與保鮮袋保鮮菠菜的方法相比，補(bǔ)充水分的方法能夠有效提高菠菜的感官品質(zhì)、延長菠菜的保鮮期，，而且能夠維持延緩含水量、葉綠素、維生素C、可溶性糖含量的下降趨勢，延緩菠菜的衰老。保鮮過程中菠菜的亞硝酸鹽含量沒有超過安全標(biāo)準(zhǔn)（4mg/kg）。說明通過補(bǔ)充水分的方法來保鮮菠菜是安全、有效的。 2．與僅補(bǔ)充水分的組相比，補(bǔ)充營養(yǎng)液的菠菜保鮮期明顯延長，營養(yǎng)液配方為{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)}的實(shí)驗(yàn)組菠菜的保鮮期最長的達(dá)到了22.8天,比對照組（17.3）延長了5.5天，該實(shí)驗(yàn)組菠菜的含水量、葉綠素含量、可溶性糖含量、維生素C含量下降較緩慢，并且亞硝酸鹽的含量始終維持在安全范圍以內(nèi)。為了增加營養(yǎng)液中溶解氧含量，分別向營養(yǎng)液中添加了（0.025g/L、0.1g/L、0.25g/L）的CaO_2，并且以0g/L CaO_2添加量為對照，理化指標(biāo)以及感官分析均表明0.1g/L的CaO_2添加量能夠較好的的抑制菠菜黃化的問題從而改善了菠菜的感官品質(zhì)、延長菠菜保鮮期。 3．20℃下，菠菜極易失水萎蔫、發(fā)黃、腐爛，含水量、維生素C、葉綠素、可溶性糖含量損失嚴(yán)重，并且亞硝酸鹽含量升高較快。方差分析結(jié)果表明溫度對菠菜活體保鮮效果的影響及其顯著，5℃下菠菜的保鮮效果最好。 4．本文在單因素試驗(yàn)基礎(chǔ)上，采用響應(yīng)面法建立了二次多項(xiàng)數(shù)學(xué)模型，探討了貯藏溫度、營養(yǎng)液濃度、過氧化鈣含量3個因子對保鮮效果的影響及其最佳水平。試驗(yàn)表明，菠菜活體保鮮的最佳條件為：貯藏溫度4.34℃、過氧化鈣含量0.098g/L、營養(yǎng)液濃度為{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．本文構(gòu)建了一種新型的超市綠葉蔬菜保鮮裝置。該裝置是在一定的溫度、濕度范圍內(nèi)，通過及時(shí)補(bǔ)充水分、養(yǎng)分、氧氣來彌補(bǔ)蔬菜保鮮過程中的水分、養(yǎng)分損耗以及氧氣的缺乏，使蔬菜仍處于正常生長狀態(tài)，以延長超市所售賣綠葉蔬菜的新鮮度和保鮮期。
[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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