CAJ | 학술논문

采用深冷（-60℃）速冻保鲜技术，以舟山杨梅为研究对象，在无太阳光照的条件下自然解冻，研究不同冷藏时间对杨梅果实的失重率、可溶性固形物含量、总酸含量、呼吸强度、果实硬度、腐败率及感观评定等理化指标的影响。结果表明：在-60℃的冷藏条件下，保藏6个月的杨梅的失重率较新鲜杨梅减少3.35%，较冷藏3个月后杨梅的呼吸强度降低51.5%，果实硬度降低7.1%，可溶性固形物的含量降低2%，总酸的含量降低0.19%，腐烂率增加5%。综合分析结果表明，采用深冷（-60℃）速冻保鲜技术保藏的杨梅，在3～6个月其营养品质变化较小。该研究将为杨梅的精深加工提供理论基础。
채용심랭（-60℃）속동보선기술，이주산양매위연구대상，재무태양광조적조건하자연해동，연구불동랭장시간대양매과실적실중솔、가용성고형물함량、총산함량、호흡강도、과실경도、부패솔급감관평정등이화지표적영향。결과표명：재-60℃적랭장조건하，보장6개월적양매적실중솔교신선양매감소3.35%，교랭장3개월후양매적호흡강도강저51.5%，과실경도강저7.1%，가용성고형물적함량강저2%，총산적함량강저0.19%，부란솔증가5%。종합분석결과표명，채용심랭（-60℃）속동보선기술보장적양매，재3～6개월기영양품질변화교소。해연구장위양매적정심가공제공이론기출。
Zhoushan red bayberry was used as the research object in this experiment with the technology of cryogenic quick-freezing (-60 ℃). After natural thawing during the absence of the sun light, the weightless-ness rate, soluble solids content, total acid content, respiration intensity, fruit hardness, corruption rate and sensory evaluation of waxberry fruit in different cold storage period were determined. The effect of cryogenic preservation technology on waxberry quality was studied through the degree of change of the physical and chemical indexes. The results showed that under the condition of -60 ℃ cold storage, the weightlessness rate of those after 6 months cold storage decreased by 3.35% from fresh red bayberry. Compared with red bayberry after 3 months cold storage, arbutus respiration intensity was reduced by 51.5%, fruit hardness was reduced by 7.1%, soluble solids content was reduced by 2%, total acid content was reduced by 0.19%, decay rate in-creased by 5%. The study showed that the cryogenic quick-freezing technology almost have no effect on straw-berry quality within half a year.