热烫前处理对鲜食玉米贮藏过程中保鲜品质的影响

由于鲜食玉米在贮藏期间品质会不断下降,本文利用热烫对鲜食玉米进行前处理,研究其对贮藏期间品质的影响。对鲜食玉米先进行热烫,然后用复合生物保鲜剂进行保鲜,分析含水量、质量损失率、TPA指标、气味与感官品质等,研究贮藏期间鲜食玉米的品质变化。结果表明,热烫前处理的鲜食玉米在贮藏期间,水分含量显著(p<0.05)高于对照,热烫处理可有效抑制鲜食玉米水分散失。热烫处理的鲜食玉米在贮藏0~10 d时,质量损失率略低于对照,30 d时高于对照2.2%,但差异不显著(p>0.05)。热烫处理鲜食玉米的弹性、粘性及回复性与对照差异不显著;而内聚性显著高于对照(p<0.05),硬度、胶粘性和咀嚼性均极显著高于对照(p<0.01)。热烫处理的鲜食玉米气味变化较小。热烫处理对鲜食玉米的保鲜效果较好,能较好保持色、香、味等感官品质。

Effects of blanching pretreatment on fresh corn quality during storage period

As fresh corn quality during storage declines continuously,the blanching method was used to pre-treat fresh corn to research its effects on qualities of fresh corn during storage in this study. Fresh corn was blanched firstly and then treated with the compound biological fresh-keeping agent to preserve. And the moisture content,weight loss rate,TPA index,odors and sensory quality were analyzed to research quality changes of fresh corn during storage. The results showed that the moisture content of blanched fresh corn was significantly higher(p<0.05)than the control during storage. Blanching treatment could effectively inhibit moisture loss of fresh corn. The weight loss rate of blanched fresh corn was a little less than the control during storage by 0~10 d,while 2.2% higher than the control during storage by 30 d with no significant difference. The springiness,adhesiveness and resilience of blanched fresh corn were not significantly different with the control,while the cohesiveness was significantly higher(p<0.05)than the control. The hardness,gumminess and chewiness were extremely significantly higher(p<0.01)than the control. The smell of fresh corn tested with an electronic nose changed less than the control. The effects of blanching treatment on fresh corn were better than the control and the blanching treatment could maintain sensory qualities such as color,odor and taste.