食品科学2011，Vol.32Issue(20)：290-295,6.
高压氩气和氮气处理对鲜切苹果冷藏的保鲜效果
Effects of High Pressure Argon and High Pressure Nitrogen Treatments on Fresh-keeping of Fresh-cut Apples during Cold Storage
摘要
Abstract
Fresh-cut apples were treated by high pressure（HP,25 MPa） argon（Ar） and HP nitrogen（N2）,respectively for 1 hour and then stored at 4 ℃ for 14 days.Changes in physiology and quality of the treated samples were determined during the storage period and were compared to those of the non-treated and HP air treated fresh-cut apples.The results showed that HP Ar and HP N2 treatments reduced respiration rate and ethylene production of fresh-cut apples during cold storage,delayed browning and total phenol degradation without influence on titratable acidity or soluble solid content,inhibited microorganism growth of fresh-cut apples,resulting in the fact that the population of psychrotrophs was less than 106 CFU/g and of molds and yeasts less than 104 CFU/g after 14 days of 4 ℃ storage.In conclusion,HP Ar and HP N2 treatments remarkably improve the overall quality of fresh-cut apples stored at 4 ℃ although HP operation has some negative effects on the texture and slightly decreases the firmness of fruits.Moreover,the fresh-keeping effect of HP Ar is better than that of HP N2 treatment.关键词
鲜切苹果/高压处理/氩气/氮气/保鲜Key words
fresh-cut apples/high pressure/argon/nitrogen/fresh-keeping分类
轻工纺织引用本文复制引用
吴志霜,张憨..高压氩气和氮气处理对鲜切苹果冷藏的保鲜效果[J].食品科学,2011,32(20):290-295,6.基金项目
国家自然科学基金面上项目 （）
