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Article(id=1325115401033625723, tenantId=1146029695717560320, journalId=1255847867265597444, issueId=1325115367466611474, articleNumber=null, orderNo=null, doi=null, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1310745600000, receivedDateStr=2011-07-16, revisedDate=1319299200000, revisedDateStr=2011-10-23, acceptedDate=null, acceptedDateStr=null, onlineDate=1793861731059, onlineDateStr=2026-11-05, pubDate=1371225600000, pubDateStr=2013-06-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793861731059, onlineIssueDateStr=2026-11-05, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793861731059, creator=13701087609, updateTime=1793861731059, updator=13701087609, issue=Issue{id=1325115367466611474, tenantId=1146029695717560320, journalId=1255847867265597444, year='2013', volume='27', issue='3', pageStart='313', pageEnd='472', issueExtLink='null', onlineDate='null', pubDate='1371225600000', pubDateStr='2013-06-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1793861723056, creator='13701087609', updateTime=1793861723056, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=447, endPage=453, ext={EN=ArticleExt(id=1325115401218175100, articleId=1325115401033625723, tenantId=1146029695717560320, journalId=1255847867265597444, language=EN, title=High Hydrostatic Pressure Pasteurization Effect and Organoleptic Quality Assessment of Vegetables, columnId=null, journalTitle=Chinese Journal of High Pressure Physics, columnName=null, runingTitle=null, highlight=null, articleAbstract=

In order to improve the quality and prolong the shelf-life of vegetables, the effect of high hydrostatic pressure on pasteurization and quality of vegetables was systematically analyzed and assessed by taking white turnip, lettuce and potato as experimental materials. The results were as follows: The bactericidal effect did not change significantly after treatment of 600 MPa for 5 min. The hardness and resilience of HHP-treated vegetables increased significantly, and Vc content of potato, lettuce and white turnip increased respectively by 49.4%, 17.0% and 23.3%, while ΔE decreased as compared to those with thermal treatment. Sensory evaluation showed that vegetables treated with high hydrostatic pressure were similar to fresh vegetables in color, smell, taste and shape. Therefore, high hydrostatic pressure technology can achieve ideal effects in sterilization, and maintain the quality of vegetables.

, authors=Peng DONG, Jun-Jie YI, Cheng HUA, Yan ZHANG, Xiao-Song HU, Ji-Hong WU, authorsList=Peng DONG, Jun-Jie YI, Cheng HUA, Yan ZHANG, Xiao-Song HU, Ji-Hong WU, authorCompany=null, correspAuthors=Ji-Hong WU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1325115401427890301, articleId=1325115401033625723, tenantId=1146029695717560320, journalId=1255847867265597444, language=CN, title=蔬菜高静压杀菌效果及其感官品质评价, columnId=0, journalTitle=高压物理学报, columnName=, runingTitle=null, highlight=null, articleAbstract=

为提高蔬菜的品质，延长货架期，以土豆、莴笋和白萝卜等3种具有一定代表性的蔬菜为试材，采用高静压加工技术（High Hydrostatic Pressure，HHP）对其杀菌效果和品质影响进行了分析和评价。试验结果表明，600 MPa压力处理5 min后，杀菌效果随保压时间的延长无显著变化；处理后的蔬菜，其硬度和弹性较热处理的显著增加，3种蔬菜（土豆、莴笋和白萝卜）Vc含量较热处理分别高出了49.4%、17.0%和23.3%，ΔE值小于热处理的样品；感官评价显示，高静压处理的蔬菜在色、香、味、形方面都接近新鲜蔬菜。因此，高静压技术可以使蔬菜达到较好的杀菌效果，并最大限度地保持其品质。

, authors=董鹏, 易俊洁, 花成, 张燕, 胡小松, 吴继红, authorsList=董鹏, 易俊洁, 花成, 张燕, 胡小松, 吴继红, authorCompany=null, correspAuthors=吴继红, authorNote=

董鹏（1987—），男，硕士研究生，主要从事农产品加工及贮藏研究. E-mail：

, correspAuthorsNote=
吴继红（1964—），女，博士，教授，主要从事果蔬加工技术研究. E-mail：
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董鹏（1987—），男，硕士研究生，主要从事农产品加工及贮藏研究. E-mail：

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董鹏（1987—），男，硕士研究生，主要从事农产品加工及贮藏研究. E-mail：

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蔬菜高静压杀菌效果及其感官品质评价
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董鹏 , 易俊洁 , 花成 , 张燕 , 胡小松 , 吴继红
高压物理学报 | 2013,27(3): 447-453
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高压物理学报 | 2013 , 27 (3) : 447 -453
蔬菜高静压杀菌效果及其感官品质评价
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董鹏（1987—），男，硕士研究生，主要从事农产品加工及贮藏研究. E-mail：

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董鹏 , 易俊洁, 花成, 张燕, 胡小松, 吴继红
作者信息
  • 中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室，教育部果蔬加工工程研究中心，北京　100083
通讯作者:
吴继红（1964—），女，博士，教授，主要从事果蔬加工技术研究. E-mail：
作者简介:

董鹏（1987—），男，硕士研究生，主要从事农产品加工及贮藏研究. E-mail：

High Hydrostatic Pressure Pasteurization Effect and Organoleptic Quality Assessment of Vegetables
Peng DONG , Jun-Jie YI, Cheng HUA, Yan ZHANG, Xiao-Song HU, Ji-Hong WU
Affiliations
  • College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit and Vegetable Processing; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Engineering Research Center for Fruit and Vegetable processing, Ministry of Education; Beijing 100083, China
出版时间: 2013-06-15
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摘要
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为提高蔬菜的品质，延长货架期，以土豆、莴笋和白萝卜等3种具有一定代表性的蔬菜为试材，采用高静压加工技术（High Hydrostatic Pressure，HHP）对其杀菌效果和品质影响进行了分析和评价。试验结果表明，600 MPa压力处理5 min后，杀菌效果随保压时间的延长无显著变化；处理后的蔬菜，其硬度和弹性较热处理的显著增加，3种蔬菜（土豆、莴笋和白萝卜）Vc含量较热处理分别高出了49.4%、17.0%和23.3%，ΔE值小于热处理的样品；感官评价显示，高静压处理的蔬菜在色、香、味、形方面都接近新鲜蔬菜。因此，高静压技术可以使蔬菜达到较好的杀菌效果，并最大限度地保持其品质。

高静压  /  蔬菜  /  杀菌  /  品质  /  感官评价

In order to improve the quality and prolong the shelf-life of vegetables, the effect of high hydrostatic pressure on pasteurization and quality of vegetables was systematically analyzed and assessed by taking white turnip, lettuce and potato as experimental materials. The results were as follows: The bactericidal effect did not change significantly after treatment of 600 MPa for 5 min. The hardness and resilience of HHP-treated vegetables increased significantly, and Vc content of potato, lettuce and white turnip increased respectively by 49.4%, 17.0% and 23.3%, while ΔE decreased as compared to those with thermal treatment. Sensory evaluation showed that vegetables treated with high hydrostatic pressure were similar to fresh vegetables in color, smell, taste and shape. Therefore, high hydrostatic pressure technology can achieve ideal effects in sterilization, and maintain the quality of vegetables.

high hydrostatic pressure  /  vegetable  /  pasteurization  /  quality  /  sensory evaluation
董鹏, 易俊洁, 花成, 张燕, 胡小松, 吴继红. 蔬菜高静压杀菌效果及其感官品质评价. 高压物理学报, 2013 , 27 (3) : 447 -453 .
Peng DONG, Jun-Jie YI, Cheng HUA, Yan ZHANG, Xiao-Song HU, Ji-Hong WU. High Hydrostatic Pressure Pasteurization Effect and Organoleptic Quality Assessment of Vegetables[J]. Chinese Journal of High Pressure Physics, 2013 , 27 (3) : 447 -453 .
基金
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  • 低温果蔬制品加工关键技术与装备开发及示范(2011BAD39B00)
  • 南沙蔬菜生产加工技术集成与示范(2011BAD05B05)
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  • 接收时间：2011-07-16
  • 首发时间：2026-11-05
  • 出版时间：2013-06-15
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  • 收稿日期：2011-07-16
  • 修回日期：2011-10-23
基金
低温果蔬制品加工关键技术与装备开发及示范(2011BAD39B00)
南沙蔬菜生产加工技术集成与示范(2011BAD05B05)
作者信息
    中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室，教育部果蔬加工工程研究中心，北京　100083

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吴继红（1964—），女，博士，教授，主要从事果蔬加工技术研究. E-mail：
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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