不同温度与湿度对胡萝卜流通过程中品质的影响

为了减少胡萝卜流通过程中营养流失，采用不同处理调控其温湿度，研究胡萝卜品质变化。结果表明，胡萝卜在流通中随着组织衰老，肉质根失水，变糠心萎蔫，外观品质下降，失重率与萎蔫指数具有显著正相关。胡萝卜可溶性糖、维生素C与可溶性蛋白质含量呈不断下降趋势，这与呼吸强度有密切关系。低温可以减少病害的发生，无包装处理、外源1-MCP处理的胡萝卜与PE包装比较，PE包装可保持较高的湿度，能更好的延缓胡萝卜的水分损失与外观商品性。因此，10℃辅以0.03 mm PE薄膜包装保鲜效果显著，更适用于流通过程中采用。

Effect of Different Temperature and Humidity on Quality of Carrot in Circulation

The effect of different temperature and humidity on the quality and appearance of carrot was studied. The results showed that: with the tissue senescence, water loss of fleshy root, becoming hollowness and wilting appearance quality decreased, it was a significant positive correlation between the weight loss rate and wilting index. The contents of soluble sugar, ascorbic acid and soluble protein decreased, which had a close relationship with the respiration intensity. Low temperature could reduce the rate of diseases, the treatment of no package and 1-MCP compared with PE packaging, PE packaging could maintain higher humidity and better postpone the loss of water and commercial quality. Therefore, the carrot was applicable at 10℃ and packaging by PE to maintaining the preservation and quality in circulation.