| This is the leafy vegetables(small rape,spinach),class vegetables(tomato,cucumber),fruits(strawberries,oranges,cherry tomatoes)and other common fruits and vegetables as the object to a different types refrigerator(BCD-642,BCD-620,BCD-301,BCD-252)as a carrier of different temperature and humidity environment,different treatments for some common fruits and vegetables quality and dynamic physiological changes during cold storage odors,explore different fruits and vegetables of the best refrigerator storage conditions,designed to home refrigerator as the carrier,different fresh fruits and vegetables and make it quality optimization provide theoretical guidance,provide test data for the research and development of new fresh refrigerator,refrigerator fresh lead the development of the industry.Research results are as follows:1?Compared with ordinary refrigerator,take weight loss and vitamin C content as an example: the ordinary refrigerator leaf weight loss rate is 1.35-1.99 times of the humidity refrigerator group,while the high humidity refrigerator group leafy vegetables vitamin C content is 1.28-1.48 times of the ordinary refrigerator;the ordinary refrigerator fruits and vegetables weight loss rate is 1.29-2.45 times of the humidity refrigerator group,while the high humidity refrigerator group of fruits and vegetables vitamin C content of 1.14-1.42 times of the ordinary refrigerator;the ordinary refrigerator fruit weightlessness rate is 1.35-2.05 times of the humidity refrigerator group,while the high humidity refrigerator group fruit vitamin C content is 1.13-2.13 times of the normal refrigerator.,high-humidity refrigerator for fruits and vegetables to reduce transpiration water loss,keeping Vc content of fruits and vegetables,reducing titratable acidity,soluble solids decomposition obvious,which reduce water loss effect is most obvious,better maintain fruit and vegetable appearance,flavor and quality,to extend the storage life of fruits and vegetables.By electronic nose analysis,the response from the aromatic components of high humidity within the refrigerator group distribution in the space between the larger upfront,that the rate of movement of high humidity refrigerator group of fruits and vegetables contain aroma substances faster,higher concentrations;late the distance between adjacent distribution is small,indicating that the fruit quality is closer to an adjacent time period,namely the preservation effect is better,by GC further analysis showed that the type of content and high humidity in the refrigerator fruit aroma substances above ordinary refrigerator.2?Compared with the control group,different concentrations of 1-MCP treatment can slow the aging process rapeseed,to reduce water loss,maintaining higher chlorophyll,vitamin C content,reduced respiration significantly.1-MCP processing rapeseed should select the appropriate concentration,low concentrations may also have some preservative effect,but the effect is limited: 1?L/L group weight loss,vitamin C content of only 0.91 times of the control group,1.1 times,while the corresponding 3?L/L group weight loss,vitamin C content is 0.52 times of the control group,1.4times,the processing required cole 1-MCP concentration 3?L/L is appropriate,with a better appearance,flavor,preservation effect is obvious;by electronic nose analysis,pre-6d,different concentrations of 1-MCP treated canola and aroma components in the control group no significant difference between the storage period;1-MCP-treated rapeseed after different concentrations of the distance between adjacent distribution is small,the distance distribution between the state wherein rapeseed 3?L/L concentrations adjacent minimum,indicating that the adjacent period 3?L/L concentration treated canola quality closer to that better preservation effect.High humidity refrigerator to provide a stable high humidity,low temperatures and the coordinating role of 1-MCP treatment between further strengthen the preservation effect,giving the appearance of rapeseed better flavor.3?Compared with NO.7 atmosphere element,The bad fruit rate of red and yellow cherry tomatoes in the control group by NO.13 Atmosphere processing element is 1.38 and 2.12 times;The Vitamin C content was 1.18 times and 1.25 times that of the control group;The fruit firmness was 1.12 times and 1.19 times that of the control group,the processing of the required atmosphere cherry tomatoes element NO.13 is appropriate.the aging process gas adjustment element NO.13 can be better to delay cherry tomatoes to maintain the role of vitamin C content,especially to reduce the rate of bad fruit significant effect,so that the fruit has a better appearance flavor,preservation effect is obvious;by electronic nose analysis,from the NO.13 member atmosphere treated aromatic constituents response distribution in space between the pre large,namely NO.13 atmosphere elements contained in treated cherry tomatoes aroma of movement speed,higher concentrations;the late distribution of the distance between the adjacent smaller,adjacent time periods described atmosphere NO.13 element treated cherry tomatoes quality closer to that better preservation effect,use further analysis by GC-MS that the higher the type and content element atmosphere NO.13 treated cherry tomato aroma substances.High humidity refrigerator to provide a stable high humidity,low temperatures and the coordinating role of atmosphere between the processing elements further strengthen the preservation effect,giving the appearance of cherry tomatoes better flavor.4?Compared with the control group,different concentration of natamycin can slow the aging process of cherry tomatoes,cherry tomatoes natamycin should select the appropriate concentration,low concentration may also have some role in preservation,but limited effect: red and yellow female fruit St.Joan of fruit bad fruit group rate,1.59 and 2.27 times 0.80 g / L group and 1.2g / L group,1.63 times and 2.72 times;the red and yellow female fruit St.Joan fruit 0.80 g / L and vitamin C content of 1.2g / L group was the control group of 1.14 times and 1.33 times,1.28 times and 1.44 times.So satisfied that Joan required for processing fruit natamycin concentration of 1.2g / L is appropriate.To maintain the role of vitamin C content,especially to reduce the rate of bad fruit significant effect.Wherein,1.20 g / L concentration treated the best,better appearance,flavor,preservation effect is obvious;by electronic nose analysis,1.20g/L concentration of aromatic components in response between treatment groups in the value of the distribution space Early greater distance,the rate of movement that is 1.20g/L concentration treatment group contained cherry tomatoes aroma fast,high concentration;the late distribution of the distance between adjacent small,indicating that the adjacent time periods 1.20g/L concentration treatment groups cherry tomato quality is closer to that better preservation effect,further analysis by GC-MS that higher type and content of 1.20g/L concentration treatment groups cherry tomato aroma substances.High humidity refrigerator to provide a stable high humidity,low temperatures and the coordinating role of atmosphere between the processing elements further strengthen the preservation effect,giving the appearance of cherry tomatoes better flavor.These results indicate that high humidity of the refrigerator and take appropriate action for the preservation of fresh fruits and vegetables has obvious advantages in reducing the loss of nutrients of fruits and vegetables,more fruits and vegetables to maintain the appearance,flavor and quality,to extend the storage life of fruits and vegetables aspect.High humidity in the refrigerator appears to some extent to improve the food cold chain,reducing the waste of fruit and vegetable resources,regulating the relationship between market supply and demand balance,improve the economic efficiency of the rich people's food basket has very important significance. |
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