Effect of Different Precooling Time on Storage Quality of Fresh Agricultural Products
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Abstract:
In order to reduce the quantity and quality loss of fresh agricultural products in circulation and sale, the effect of different precooling time on the storage quality of fresh agricultural products was studied in this work. Four fresh agricultural products, namely tomato, cucumber, zucchini and garlic stalk, were divided into three groups. After 10 hours and 20 hours of precooling, the samples were packed with the microporous bags and then stored in the cold storage for 18 days. The samples were analyzed every 3 days. The effects of different precooling time on the weight loss rate, hardness, respiration rate and ethylene production rate, decay rate, soluble solids content, Vc content, sensory score, malondialdehyde (MDA) and peroxidase activity of agricultural products were investigated. The results showed that when the storage time reached 18 days, the decay rate and weight loss rate of agricultural products without treatment were the highest, which were 21.51% and 63.29%, respectively. The content of soluble solids was the lowest, and the rotting rate was only 12.11%. With 10 h precooling time, the weight loss rate and soluble solids were better controlled. The antioxidant activities of samples with 10 h and 20 h precooling time were significantly higher than that of the control. The highest antioxidant activity was obtained at 10 h precooling time, and the appearance quality of agricultural products was better with this condition. The results showed that the storage quality of agricultural products treated by precooling was better than that of the control. The storage quality of agricultural products after 10 h of precooling was better than that of 20 h of pre-cooling, which could reduce the loss of agricultural products during transportation and sale. The degree of freshness of agricultural products has been guaranteed at this condition.
