不同贮藏温度对土人参叶品质特性的影响

Effects of different preservation temperature on quality characteristics of Talinum leaves

中文关键词:  土人参叶  低温保鲜  感官品质

英文关键词:Talinum leaves  low temperature preservation  quality characteristics

中文摘要:

      目的 研究不同贮藏温度对土人参叶品质特性的影响。方法 以新鲜土人参叶为原料, 在1、5、10和20 ℃不同温度条件下贮藏一定时间, 研究温度对土人参叶感官品质、叶绿素含量、失重率和Vc含量的影响。结果 低温能降低土人参叶色泽、茎杆硬度、叶绿素含量、Vc含量及失重率的变化速率; 在1 ℃贮藏条件下保质期可达13 d左右, 建议贮藏温度为1~5 ℃; 土人参叶的感官品质、叶绿素含量及Vc含量与贮藏温度呈负相关性, 失重率与温度呈正相关性。结论 测定理化指标有助于土人参叶新鲜程度的量化评价。低温贮藏技术能够改善土人参叶的品质, 延长其保质期。

英文摘要:

      Objective To study the effects of different storage temperatures on quality characteristics of Talinum leaves. Methods Taking fresh Talinum leaves as raw material, the effect of temperature on the sensory qualities, chlorophyll content, weight loss ratio and Vc content of Talinum leaves storaged under 1, 5, 10 and 20 ℃ for a certain time were analyzed. Results The low temperature could reduce the change speed of color, stem hardness, chlorophyll content, Vc content and weight loss rate of Talinum leaves. The shelf life of Talinum leaves could be up to 13 d under 1 ℃, and the recommended storage temperature was 1~5 ℃. The sensory quality and content of chlorophyll and Vc in Talinum leaf were negatively correlated with storage temperature, whereas the weight loss rate was positively correlated with storage temperature. Conclusion The freshness can be judged according to the changes of physicochemical index of Talinum leaves. Low temperature storage technology can improve the quality of Talinum leaf, and prolong the preservation period.