中国食物与营养2017，Vol.23Issue(1)：30-34,5.
气体结合高静压对预制西兰花品质及货架期的影响
Effect of Gas Combined with High Hydrostatic Pressure on Quality and Shelf-life of Pre-broccoli
摘要
Abstract
The effects of gas combination of high hydrostatic pressure on the quality and shelf-life of pre-broccoli were studied.Vacuum packaging and packing with different proportions of gas (100％ CO2,100％ N2) combined with the high hydrostatic pressure treatments (HHP,550 MPa,6 rmin) were used to pretreat the broccoli.The results showed that after vacuum packaging combined with HHP treatment,CO2 combined with HHP treatment and N2 combined with HHP treatment,the total bacteria was reduced by 2.03,3.20 and 2.70 log cycles respectively.Shelf life of broccoli could be reached eight weeks after CO2 combined with HHP treatment.Simultaneously,HHP maintained better texture and color of broccoli.Therefore,CO2 combined with HHP could be an effectively method to improve the effect of sterilization and extend the shelf-life of the broccoli.关键词
气体结合高静压/预制西兰花/杀菌/货架期/品质Key words
gas combination of high hydrostatic pressure/pre-broccoli/sterilization/shelf-life/quality引用本文复制引用
刘琪,周兵,欧雅文,熊新星,张燕,胡小松,廖小军..气体结合高静压对预制西兰花品质及货架期的影响[J].中国食物与营养,2017,23(1):30-34,5.基金项目
国家自然科学基金“高静压加工绿色蔬菜颜色品质变化的分子机制研究”(项目编号:31271910). （项目编号:31271910）
