Full
Outline
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.
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| 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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