鲜切菠菜在不同冷藏温度下品质变化的动力模型
Dynamic Models of Fresh-cut Spinach in Different Cold Storage Temperature

通过正交设计确定了菠菜鲜切处理的最佳方案为用75 mg/L二氧化氯水溶液、0.5%氯化钠溶液分别浸泡10 min后，PVDC保鲜膜包装。然后将处理后的菠菜分别储藏于0 ℃、4 ℃、7 ℃、10 ℃，并测定了鲜切菠菜的失重率、叶绿素含量及菌落总数，跟踪样品品质随时间、温度的变化关系。结果表明，随着贮藏温度的升高和贮藏时间的延长，菠菜叶绿素含量减少；失重率则随着储藏温度的升高和贮藏时间的延长而增大；菌落总数也随着储藏温度的升高和贮藏时间的延长而增大。这表明鲜切菠菜0 ℃贮藏效果最好。基于实验数据，建立了失重率、叶绿素和菌落总数的动力学模型，获得了模型中的活化能参数，为流通过程中的货架期预测奠定了理论基础。
The best treatment design of fresh-cut spinach was established by using orthogonal test. Spinaches were firstly immersed in two solutions (75 mg/LClO2 and 0.5% NaCl) for 10 minutes successively, and then packed with PVDC cling film. Subsequently, they were evenly distributed and stored in different cold rooms at 0 ℃, 4 ℃, 7 ℃ and 10 ℃. The relationship between the quality change of samples and storage time and temperature was studied by measuring the indexes of the weight loss, the chlorophyll content and the total plate count (TPC). The experimental results show that the chlorophyll content of the spinach is reduced with the increase of storage temperature and time, while the weight loss and TPC are increased. All results indicate that ice temperature (0 ℃) is the best storage temperature of fresh-cut spinach. Based on experimental data, the dynamic models of weight loss, chlorophyll content and total plate count (TPC) were established, and the parameter of the activity energy in the model were obtained, which provides the theoretical foundation for the shelf-life prediction of the fresh-cut spinach