調理園產品之儲存
Other Title
The Storage of Minimally Processed Fruits and Vegetables
Journal
園產品採後處理與運銷技術研討會專刊
Part Of
農業試驗所特刊第60號
Pages
218-228
ISBN
957-00-9146-0
Date Issued
1997-06
Date
1997-06
Author(s)
陳如茵
蔡美珠
錢明賽
Ru-Yin Chen
Meii-Ju Tsai
Ming-Sai Liu
Abstract
調理蔬果為經過洗淨、切割及包裝等處理之蔬菜水果(minimally Procossed fruits and vegetables; fresh cuts)，由於品質新鮮，使用方便，在現今繁忙之工商社會，愈來愈受到消費者之喜愛。這些調理蔬果因為經過切割會引起一些生理變化，而影響其品質，因此櫥架壽命(shelf life)遠比新鮮完整之蔬果短。本文列出一些常見蔬菜，經調理切割後分別儲存於0℃、5℃、10℃、15℃及環境溫度(25-28℃)之儲存期限，不同蔬菜之儲存期限有很大差異。以溫度最能影響儲存期，處理時之衛生條件、切割方式、切割時水滴在表面之殘留等對櫥架壽命亦有顯著影響。至於水果方面，如幸水梨、番石榴及楊桃經調理切割後，極易發生褐變。除儘快降低溫度外，還需使用防止褐變之溶液。食鹽水是一般人常用之溶液，但防止褐變之效果有限。使用0.05M焦磷酸二氫鈉、抗壞血酸、氯化鈣及檸檬酸混合之保鮮液對這些水果具有極佳之保色效果。
Consumption of minimally processed vegetables has increased due to convenience, fresh characteristics and human health benefits. Slicing fresh fruits and vegetables causes many physiological changes that influence quality and shelf life.
In this paper a wide range of vegetables were minimally processed and stored at different temperature. The storage life of these vegetables were studied and listed in a table. Storage temperature is the major factor which affects the keeping quality of cut vegetables. Cutting method, sanitary condition of processing and residual water on the cut surface also significantly affect the shelf life of vegetables.
Fresh sliced fruits such as pear, guava and carambola were dipped in 2% NaCl or solution A (O.05M of sodium acid pyrophosphate, ascorbic acid, calcium chloride and citric acid) and then stored at different temperature. NaCl solution was not so effective in inhibiting darkening of fruits as solution A. The combination of solution A dip/low temperature storage resulted as an effective method in retaining the original color of fruit cuts.
Event(s)
園產品採後處理與運銷技術研討會
Proceeding of A Symposium on Postharvest Handling and Marketing of Horticultural Crops
Subjects
調理蔬果
儲存
minimally processed fruits and vegetables
storage
Publisher
農業試驗所
Type
conference paper
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