Effect of Atomized Water Spray during Vacuum Pre-cooling on the Quality of Pakchoi during Low Temperature Circulation and the Shelf Life Period

被引：1
|
作者：
Wang X. [1 ]
An R. [2 ,3 ]
Zhao A. [1 ]
Han Y. [1 ]
Hu H. [2 ,3 ]
Li P. [2 ,3 ]
Yan T. [1 ]
Li G. [1 ,2 ,3 ]
机构：
[1] College of Food Science, Shenyang Agricultural University, Shenyang
[2] Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing
[3] Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 07期
关键词：
atomized water spray; pakchoi; quality; vacuum pre-cooling;
D O I：
10.7506/spkx1002-6630-20220317-204
中图分类号：
学科分类号：
摘要：
This work aimed to study the effect of atomized water spray during vacuum pre-cooling on the quality of pakchoi during low temperature circulation and the shelf life period. Quality and nutritional parameters of pakchoi subjected to vacuum pre-cooling combined with atomized water spray were analyzed during simulated circulation for one day at (4 ± 1) ℃ and the shelf life period of five days at (20 ± 1) ℃. The results showed that the co-treatment not only decreased the precooling time by 68%, but also reduced the water loss rate of pakchoi by 73.29% and the mass loss rate after the shelf life by 15.6% in comparison with vacuum precooling alone. The co-treatment also delayed the yellowing process, and maintained higher contents of titratable acids, soluble sugars, and soluble proteins in pakchoi. In addition, on the last day of shelf life, the contents of nitrite and malondialdehyde in the co-treatment group were decreased by 13.70% and 14.82%, respectively compared with the vacuum precooling group. To sum up, vacuum pre-cooling combined with atomized water spray could not only solve the problem of water loss caused by vacuum pre-cooling and shorten the pre-cooling time, but also delay the yellowing of leaves and maintain better nutritional quality of pakchoi. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：211 / 219
页数：8
相关论文
共 15 条
  • [1] AN R H, LUO S F, ZHOU H S, Et al., Effects of hydrogen-rich water combined with vacuum precooling on the senescence and antioxidant capacity of pakchoi (Brassica rapa subsp. Chinensis), Scientia Horticulturae, 289, 17, (2021)
  • [2] POONLARP P., Improving shelf life, maintaining quality, and delaying microbial growth of broccoli in supply chain using commercial vacuum cooling and package icing, Horticulturae, 7, 11, pp. 506-506, (2021)
  • [3] ZHU Z W, WU X W, GENG Y, Et al., Effects of modified atmosphere vacuum cooling (MAVC) on the quality of three different leafy cabbages, LWT-Food Science and Technology, 94, pp. 190-197, (2018)
  • [4] pp. 134-261, (2000)
  • [5] pp. 7-8, (2016)
  • [6] MARSH K, ATTANAYAKE S, WALKER S, Et al., Acidity and taste in kiwifruit, Postharvest Biology and Technology, 32, 2, pp. 159-168, (2003)
  • [7] pp. 144-148, (2006)
  • [8] BRADFORD M M., A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Analytical Biochemistry, 72, pp. 248-254, (1976)
  • [9] pp. 4-9, (2016)
  • [10] ZHANG Z Y, NIE M M, XIAO Y R, Et al., Positive effects of ultrasound pretreatment on the bioaccessibility and cellular uptake of bioactive compounds from broccoli: effect on cell wall, cellular matrix and digesta, LWT-Food Science and Technology, 149, (2021)
12