Development of precooling technique under low-temperature and high-pressure conditions for suppression of wilting and rapid-cooling vegetables

设计并制作了低温气体加压预冷装置，并对其防止蒸腾和快速冷却的性能进行了实验研究。在使用该装置冷却高水分凝胶的情况下，与常压相比，在0.8兆帕的压力下，冷却速度提高了150%，总蒸腾量减少到五分之一。从青花菜的降温实验结果看，LTP预冷法不改变青花菜的总蒸腾速率。然而，LTP预冷后，贮藏过程中L抗坏血酸含量的下降明显受到抑制，降温速度也得到了显著提高。

A low-temperature-gas pressurized (LTP) precooling apparatus was designed and built, and then the performance of preventing transpiration and rapid-cooling for vegetables were examined experimentally. In cases where high-moisture gels were cooled by using this apparatus, the cooling rates were increased by 150 % and total transpirations were reduced to one-fifth by applying pressure of 0.8 MPa compared to under atmospheric pressure. From the results of cooling experiments with broccoli, their total transpirations were not changed by LTP precooling method. However, the cooling rates were also increased and the decreases in L-Ascorbic acid content during storage after LTP precooling were significantly suppressed.