花椰菜冰温保鲜特性研究
花椰菜冰温保鲜特性研究(10700字)
摘 要：本文以新鲜花椰菜为材料，测定出了花椰菜的冻结点为-1.0℃，确定了其冰温区为-1.0℃～0℃，再通过对冷藏及冰温两种条件下贮藏的花椰菜各项生理生化指标的对比，得到花椰菜冰温贮藏与冷藏相比，冰温贮藏更适应的结论。并在此基础上研究了低温锻炼、PE袋包装对花椰菜冰温贮藏过程中各项生理指标的影响，得出花椰菜在冰温条件下经过低温锻炼和PE袋包装后花椰菜的贮藏期更长，为花椰菜采后冰温贮藏提供科学参考。
关键词：花椰菜；冰温保鲜；保鲜方法对比
Study on the freezing-point control and the fresh-keeping of Cauliflowers
Abstract：Taking fresh cauliflowers as the object of study, this paper has made extensive research before finds out that its freezing point is -1.0℃ and the air area ranges from -1.0℃ to 0℃.It is discovered that cauliflowers are more adaptable to the freezing-point control storage than the refrigeration, by comparison of physiological and biochemical indexes of cauliflowers under two circumstances. Besides, on basis of the study of low-temperature exercise and PE bag packaging process of storage under freezing-point control condition, the paper comes to a conclusion that cauliflowers under such environment can be kept longer. Hopefully, my paper will shed new light on research about the air storage for the freezing-point control and freezing-point control and fresh-keeping of cauliflowers. [资料来源：http://Doc163.com]
Keywords: Cauliflower；Freezing-point control and fresh-keeping；Comparison of refreshment methods
目 录
摘要……………………………………………………………………………………1
关键词…………………………………………………………………………………1
1前言…………………………………………………………………………………2
1.1选题背景及研究意义…………………………………………………………2
1.2国内外研究进展………………………………………………………………3
1.3本文研究内容及目标…………………………………………………………4
2材料与方法…………………………………………………………………………4
2.1材料……………………………………………………………………………4
2.1.1原料………………………………………………………………………4
2.1.2主要仪器…………………………………………………………………4
2.1.3化学试剂…………………………………………………………………5
2.2冰温贮藏处理…………………………………………………………………5
2.3 检测方法………………………………………………………………………5
2.3.1花椰菜冰温区的测定……………………………………………………5 [资料来源：www.doc163.com]
2.3.2呼吸强度的测定…………………………………………………………6
2.3.3维生素C的测定…………………………………………………………6
2.3.4硬度的测定………………………………………………………………6
2.3.5失重率的测定……………………………………………………………6
2.3.6还原糖的测定……………………………………………………………6 [资料来源：https://www.doc163.com]
3 结果与分析…………………………………………………………………………7
3.1 花椰菜冰温适应性分析………………………………………………………7
3.1.1花椰菜冻结曲线…………………………………………………………7
3.1.2冷藏及冰温条件下花椰菜呼吸强度的变化……………………………7
3.1.3冷藏及冰温条件下花椰菜失重率的变化………………………………8
3.1.4冷藏及冰温条件下花椰菜的感官评价…………………………………9 [资料来源：http://www.doc163.com]
3.2 不同冰温处理条件下花椰菜的品质变化……………………………………9
3.2.1不同冰温处理条件下花椰菜呼吸强度的变化……………………9
3.2.2不同冰温处理条件下花椰菜失重率的变化……………………10
3.2.3不同贮藏条件对花椰菜硬度的影响……………………………11
3.2.4不同贮藏条件下花椰菜中维生素C的变化……………………12
3.2.5不同贮藏条件下花椰菜中还原糖的变化……………………………12
3.2.6不同贮藏条件下花椰菜的外观品质变化……………………………13
4 结论…………………………………………………………………………14
[资料来源：www.doc163.com]
参考文献 ………………………………………………………………………14
致谢……………………………………………………………………………15 [资料来源：www.doc163.com]