中国蔬菜Issue(5)：80-88,9.DOI:10.19928/j.cnki.1000-6346.2025.0028
心里美萝卜贮藏期间品质变化规律及货架期研究
Study on Quality Change and Shelf Life of Xinlimei Radish During Storage
摘要
Abstract
The storage requirements of Xinlimei radish are high,and the storage temperature affects its sales quality.Therefore,it is necessary to determine the appropriate storage temperature and predict the shelf life of radish quality,the storage temperatures of 0 ℃,4 ℃,and 26 ℃ were set to investigate the changes of sensory score,volume ratio,bran resistance,hardness and VC content of Xinlimei radish during storage.The results showed that with the extension of storage time,the sensory score,volume ratio,bran resistance,hardness and VC content of Xinlimi radish showed a decreasing trend,and the higher the storage temperature,the faster the decrease of all indexes,and the low temperature of 0 ℃ was the best.The first-order reaction kinetics model can describe the change of quality index of Xinlimei radish with storage time.When the sensory score drops to 70,Xinlimei radish skin shrinks,the cut surface is dull,the taste is poor,and it can be used as the end point of shelf life.The average relative errors of the shelf life prediction models of volume ratio,bran resistance rate,hardness and VC content were 4.1％,17.7％,4.0％,and 9.7％,respectively.The average relative errors of volume ratio,hardness and VC content were less than 10％,indicating that the first-order reaction kinetics model based on these characteristics could better predict the shelf life of Xinlimei radish.关键词
心里美萝卜/贮藏/动力学/品质/货架期Key words
Xinlimei radish/storage/kinetics/quality/shelf life引用本文复制引用
李新荣,柴春祥..心里美萝卜贮藏期间品质变化规律及货架期研究[J].中国蔬菜,2025,(5):80-88,9.基金项目
天津市农业科技成果转化与推广项目(201901090) （201901090）
