通过同位体冷保存黑葡萄的保存
Ștefan Ioan Câmpean1, George Andrei Beșchea1, Maria Bianca Tăbăcaru1
1Transilvania University of Brasov, Department of Building Services, Brasov, Romania.
Heliyon
|July 17, 2023
概括
隔离式冷可以有效地保存黑葡萄. 这种方法保持了水果的质量,并防止体重减轻,为延长保质期提供了传统制冷的有希望的替代方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 园艺园艺 园艺园艺
- 生物物理学的生物物理.
背景情况:
- 像黑葡萄 (Vitis vinifera L.) 一样,水果很容易腐烂,因此需要有效的保存方法来最大限度地减少浪费.
- 目前的长期水果储存主要依赖于制冷,这可能并不总是保持最佳质量.
- 开发替代保存技术对于延长货架寿命至关重要,同时保持水果的物理和营养完整性.
研究的目的:
- 评估同位素冷作为黑葡萄的新保存方法.
- 为了比较同位素冷与传统储存方法对葡萄品质的影响.
- 评估同位素冷对于保持葡萄的物理化学性能的潜力.
主要方法:
- 黑葡萄在三醇溶液中在同位冷条件下 (-4°C,34.2 MPa) 保存了7天.
- 对比分析包括新鲜的葡萄和在室温,冷藏,冷,冷和装在装有三醇的塑料袋中存储的葡萄.
- 评估的物理化学性质包括重量,宏观外观,颜色,度,Brix值和pH值.
主要成果:
- 隔音冷可以防止体重减轻,导致体重轻微增加2%.
- 与新鲜葡萄相比,在宏观外观,颜色,度,°Brix或pH方面没有观察到显著的变化.
- 异构体储存方法显示了不同程度的质量退化 (摘要中没有详细说明).
结论:
- 隔音冷是一种可行的黑葡萄的保存技术.
- 这种方法有效地保持了关键的物理化学参数,与新鲜水果非常相似.
- 隔离式冷显示出作为延长葡萄的保质期的先进保存策略的巨大潜力.
关键词:
不变的体积量 恒定的体积量这是一种异酸盐 (isobaric).质量质量质量质量质量质量质量质量.低温冷储存的储存方式葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (L.更多相关视频
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