EXPERIMENTAL STUDY ON VACUUM AND ICE-TEMPERATURE STORAGE OF THE SWEET PEPPER
In recently,fresh fruit and vegetable storage technology (FFVST) is converting from a single technique to a compound technique.The comprehensive application of various kinds of fresh-keeping technique is the trend of FFVST.In this paper,we combine the vacuum storage with controlled freezing point technique.We do vast fresh-keeping experiments of sweet pepper in different pressure,storage temperature,freezing point regulators and storage bags.Then the regression analysis are accomplished,which consider the weight loss rate,rotten index and the changing of commodity rate of sweet pepper with storage time going by.Sweet pepper has good quality in the 40000Pa when treated by the ice temperature combination of concentration of 5% lactose solution.
Preservation of fruit and vegetables Vacuum and ice-temperature storage Sweet pepper Experimental study
WANG YING PENG FEI MA XIAN-PING
School of Energy and Civil Engineering,Harbin University of Commerce,Harbin 150028,China
国际会议
西安
英文
1-5
2012-08-26（万方平台首次上网日期，不代表论文的发表时间）