藤椒气调贮藏品质变化规律的研究

为了解气调贮藏环境条件下藤椒感官品质的变化情况,研究(2±1)℃贮藏温度和气调处理对贮藏过程中藤椒的色泽、气味、滋味、油腺和新鲜度的影响情况。结果表明:在(2±1)℃、相对湿度90%~95%,5%O_2+5%CO_2条件下,贮藏5 d内,感官几乎无变化,贮藏6 d藤椒油开始发黑,色泽有发黄变黑现象,新鲜度逐步开始下降,气味、滋味开始减弱。第10 d普遍出现发黑现象。第15 d全部出现发黑现象,完全失去商业价值。

Research on Change Rule of Zanthoxylum schini folium et Zucc Quality under Controlled Atmosphere Storage

To study Zanthoxylum schini folium et Zucc under the condition of controlled atmosphere storage environment changes of the sensory quality, just (2±1)℃ storage temperature in the storage process of color, smell, taste, the inlfuence of the oil glands, freshness condition were studied. Results show that under the condition of (2±1)℃, relative humidity 90%~95% and 5%O2+5%CO2 storage in 5 days, sensory almost no change, it starts going black, colour and lustre are yellow black phenomenon, freshness gradually began to decline, smell, taste after store 6 days. Black day 10 widespread phenomenon. 15 days all appear black phenomenon, completely lost commercial value.