不同预冷方式、包装及果实规格对番茄预冷效果的影响

研究了不同包装的番茄在常温条件下堆货对其品温、失重率及感官评价的影响,比较了不同预冷方式、包装及果实规格番茄的预冷效果。结果表明：番茄常温堆放24 h后,纸箱包装的番茄品温变化较小,保持果实品质效果较好;番茄压差预冷时间可比冷库预冷时间缩短1 h,且失重率较低;不同规格的番茄预冷速率差异显著,应分别预冷;4种不同的包装中,以塑料箱包装的番茄冷库预冷效果最佳,失重率相对较低。

Influence of Different Precooling Patterns, Packagings and Specifications on Precooling Effects of Tomato

This experiment studied the effects of cardboard boxes and plastic boxes on temperature, weight loss and sensory evaluation of tomatoes piled at room temperature, compared the influence of different precooling patterns, packagings and specifications on precooling effects of tomatoes. The results showed that, tomatoes packaged by cardboard boxes had less change of the product temperature and maintained the fruits quality well after 24 h. The tomatoes using press precooling spent 1 h less and have lower weight loss than those using cold-storage. The precooling rate of different specifications tomatoes differ greatly, so different pecifications tomatos should be precooled separately. Among the four packagings, plastic boxes with cold storage precooling was the best and weight loss rate was lower.