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Some considerations on precooling of fruit and vegetable in transit at ambient temperature.

果蔬常温运输预冷的一些注意事项

基本信息

批准号：
60480040
负责人：
NAKAMURA Reinosuke
金额：
$ 3.33万
依托单位：
Okayama University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1985
资助国家：
日本
起止时间：
1985 至 1986
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-60480040/
关键词：
Transit of fruits and vegetables Precolling 呼吸生理

项目摘要

Changes in temperature of precooled spinach transported by truck at ambient temperature under foun different conditions were observed in 1985 and 1986. Additional examinations for determining changes in respiration rate of several fruits and vegetables affected by rapid elevation of temperature were carried out under simulated conditions, using an apparatus automated by microcomputer.1) Temperature of spinach packed in carton box, precooled at 5゜C or at 15゜C and transported under uninsulated condition elevated rapidly during transportation, and attained to ambient temperature at next morning. Rapid elevation of temperature in case of spinach packed in foam-plastic box was also observed. On the other hand, temperature of spinach transported under insulated condition covered by foam-rubber sheet maintained at low level below 10゜C. Changes in freshness of spinach at ambient temperature after transportation were not affected by precooling temperature.2) Carbon dioxide output and oxygen uptake of several fruits and vegetables increased rapidly to peak value with rapid elevation of temperature from 5゜C to 35゜C, and then decreased gradually to constant level at 35゜C. This excess acceleration of respiration rate was observed significantly at higher rate of temperature elevation. Little excess acceleration was observed in case of 10゜C elevation of temperature.3) From the results obtained above, it is considered that fruits and vegetables in transit at ambient temperature may not be necessary to precooled at extreme degree of low temperature such as 5゜C. In addition,elevation of temperature during transportation kept within 10゜C may be favorable for keeping quality of fruits and vegetables, judging from the standpoint of their physiological response.

1985年和1986年，在四种不同条件下，对常温下预冷菠菜的温度变化进行了观测。在模拟条件下，用微机自动控制的呼吸速率测定装置，测定了几种果蔬在快速升温条件下呼吸速率的变化。1）菠菜在纸箱包装、5 ℃或15 ℃预冷、不保温运输过程中，温度迅速升高，第二天早晨恢复到室温。泡沫塑料盒包装的菠菜，温度也迅速上升。另一方面，在泡沫橡胶板覆盖的保温条件下，菠菜的温度保持在10 ℃以下的低水平。2）在5 ℃ ~ 35 ℃的温度范围内，随着温度的迅速升高，几种果蔬的CO2释放量和耗氧量迅速增加，达到峰值，然后逐渐下降，到35 ℃时，CO2释放量和耗氧量趋于稳定。在较高的温度上升率下，观察到呼吸速率的过度加速。3）根据以上结果，可以认为在常温运输的水果和蔬菜不需要在极低温度（如5 ℃）下预冷。此外，从果蔬的生理反应来看，运输过程中保持10摄氏度以内的温度升高可能有利于保持果蔬的品质。