| 摘要: |
| 为探究流态冰预冷处理对甜玉米的品质影响，本实验采用流态冰对采后新鲜甜玉米进行预冷处理，测定在0 ℃贮藏期间甜玉米感官指数、可溶性固形物（TSS）、可溶性蛋白含量、可溶性淀粉含量、可溶性总糖含量、维生素C（Vc）含量等生理指标，并结合电子舌和电子鼻，探究流态冰处理甜玉米对贮藏期间品质的影响。结果表明：与冷库预冷的甜玉米相比，流态冰处理可以维持贮藏期间甜玉米的的外观品质至28 d；缓解甜玉米TSS、可溶性蛋白、可溶性淀粉、可溶性总糖和Vc含量的降解，保持较高的营养品质；减缓甜玉米气味和口感的变化。因此，运用流态冰预冷技术处理可以有效的保持甜玉米的贮藏品质，延长贮藏时间。 |
| 关键词: 流态冰 预冷 甜玉米，采后生理 贮藏品质 |
| DOI： |
| 投稿时间：2019-02-04 修订日期：2019-09-10
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| 基金项目:国家重点研发计划项目(2016YFD0400901)，国家大宗蔬菜产业体系建设项目(CARS-23)，北京市农林科学院创新能力建设专项(20180404和20180705)资助。 |
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| Effect of Slurry Ice Precooling on the Quality of Sweet Corn |
| Liu Yao,ZuoJinhua,Gao Lipu,Shi Junyan,Wu Bin,Yan Zhichen,Wang Qing |
| (Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture) |
| Abstract: |
| Sweet corn (Zeamays) was precooled by slurry ice and then stored at 0 °C to determine the effect of slurry ice on the subsequent quality of the corn. Changes of sensory index, total soluble solids (TSS), soluble protein content, soluble starch content, soluble total sugar content, and vitamin C (Vc) content were determined. Compared with the conventional 0 °C treatment, slurry ice maintained the sensory quality of sweet corn to 28 d, inhibited the decomposition and decline of TSS, soluble protein, soluble starch, soluble sugar and Vc contents, maintained the nutritional quality of sweet corn, and retained the smell and taste of sweet corn. Thus, slurry ice precooling can reduce stress-induced damage, while maintaining the storage quality and prolonging the shelf life of sweet corn. |
| Key words: slurry ice precooling sweet corn post-harvest physiology storage quality |
