现代食品科技2017，Vol.33Issue(4)：176-180,299,6.DOI:10.13982/j.mfst.1673-9078.2017.4.027
冷运输中堆放位置对鲜切荷兰芹品质的影响
Effect of Position in the Vehicle on the Qualities of Fresh-cut Parsley during Refrigerated Transportation
摘要
Abstract
Variations in the quality of fresh-cut parsley stored in different positions in the vehicle during refrigerated transportation were evaluated.The fresh-cut parsley was transported in a refrigerated vehicle for normal distribution in the urban area;the transportation duration was five hours,and the parsley was then stored on the supermarket shelves at 4 ℃.The quality of the parsley during the shelf life period was evaluated,and the effects of front upper,front lower,rear upper,and rear lower positions in the refrigerated truck on quality were compared.The results showed that the vibration intensity varied among the four positions,the upper position in the truck had a significantly higher vibration than the lower position,and the highest vibration intensity was found in the rear-upper position.On day six of storage,the sensory properties of the parsley in the upper positions were lower than those in the lower positions.The shelf life of parsley in the upper position was six days,while that in the lower position was eight days.The contents of malondialdehyde (MDA) and vitamin C (Vc) of fresh-cut parsley samples in different positions were compared.The results showed that vibration intensity was the main reason for the decrease in the quality of the fresh-cut parsley,and higher vibration intensity led to a faster reduction of the quality.The rear-upper position in the truck lowered the qualities and reduced the shelf life of the fresh-cut parsley,and was not suitable for its transportation.关键词
鲜切荷兰芹/堆放位置/振动强度/感官品质/丙二醛/维生素CKey words
fresh-cut parsley/position in the refrigerated transport vehicle/vibration intensity/sensory quality/malondialdehyde/vitamin C引用本文复制引用
张超,董雪临,马越,赵晓燕..冷运输中堆放位置对鲜切荷兰芹品质的影响[J].现代食品科技,2017,33(4):176-180,299,6.基金项目
现代农业产业技术体系建设专项资金(CARS-26 & CARS-25) （CARS-26 & CARS-25）
北京市农林科学院科技创新能力建设专项新学科培养(KJCX20140204) （KJCX20140204）
果蔬农产品保鲜与加工北京市重点实验室(Z141105004414037) （Z141105004414037）
