Effect of vacuum pre-cooling on quality changes of spinach during cold storage
Vacuum pre-cooling technique was used as a rapid cooling method for leafy vegetables such as lettuce,spinach and so on.Experiments were carried out to investigate the effect of vacuum pre-cooling on physiological activities during cold storage.The results revealed that the increase in weight loss and membrane permeability was inhibited,and the sensory quality was improved.Meanwhile,the decompositions of chlorophyll and soluble solids were delayed.Taking all these into account vacuum pre-cooling treatment can significantly extend the shelf life of spinach.
vacuum pre-cooling quality spinach cold storage
Jing Xie Junwei Zhu Yongyan Lin
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, P.R.China
国际会议
厦门
英文
886-889
2012-12-28（万方平台首次上网日期，不代表论文的发表时间）