研究冷藏运输中堆放位置对鲜切荷兰芹品质的影响。研究将鲜切荷兰芹使用冷藏车进行正常都市配送，配送时间5 h，然后置于超市货架，在4 ℃条件下贮藏，评价鲜切荷兰芹在货架期期间的品质，比较冷藏车箱内前上、前下、后上和后下4个堆放位置对鲜切荷兰芹品质的影响。结果发现：车厢内4个堆放位置振动强度不同，上层振动强度显著高于下层振动强度，后上位置的振动强度最高；在货架期第6 d，上层鲜切荷兰芹感官品质低于下层产品，上层鲜切荷兰芹的货架期为6 d，比下层产品的货架期短2 d；进一步比较不同堆放位置荷兰芹中丙二醛含量和Vc含量，发现运输振动强度是引起鲜切荷兰芹品质下降的主要因素，振动强度越高，鲜切荷兰芹品质降低越快。冷藏车车厢的后上堆放部位会引起鲜切荷兰芹品质下降，货架期缩短，不适宜堆放鲜切荷兰芹。

Variations in the quality of fresh-cut parsley stored in different positions in the vehicle during refrigerated transportation were evaluated. The fresh-cut parsley was transported in a refrigerated vehicle for normal distribution in the urban area; the transportation duration was five hours, and the parsley was then stored on the supermarket shelves at 4 ℃. The quality of the parsley during the shelf life period was evaluated, and the effects of front upper, front lower, rear upper, and rear lower positions in the refrigerated truck on quality were compared. The results showed that the vibration intensity varied among the four positions, the upper position in the truck had a significantly higher vibration than the lower position, and the highest vibration intensity was found in the rear-upper position. On day six of storage, the sensory properties of the parsley in the upper positions were lower than those in the lower positions. The shelf life of parsley in the upper position was six days, while that in the lower position was eight days. The contents of malondialdehyde (MDA) and vitamin C (Vc) of fresh-cut parsley samples in different positions were compared. The results showed that vibration intensity was the main reason for the decrease in the quality of the fresh-cut parsley, and higher vibration intensity led to a faster reduction of the quality. The rear-upper position in the truck lowered the qualities and reduced the shelf life of the fresh-cut parsley, and was not suitable for its transportation.

现代农业产业技术体系建设专项资金（CARS-26 & CARS-25）；北京市农林科学院科技创新能力建设专项新学科培养（KJCX20140204）；果蔬农产品保鲜与加工北京市重点实验室（Z141105004414037）