Abstract: Hypobaric storage is a common storage method for fruits and vegetables. To evaluate the fresh-keeping effect of hypobaric storage on fruits and vegetables, three kinds of vegetables (spinach, celery and color pepper) and five kinds of fruits (strawberry, peach, green grapes, avocado and cherry) were used to evaluate the changes in weight loss and color difference under reduced pressure storage conditions (set pressure at 80 kPa) and normal pressure storage conditions. The chlorophyll content of spinach was evaluated, and the sensory quality of fruits and vegetables was evaluated by sensory evaluation. The results showed that leaf vegetables were easier to lose weight than stem and fruit vegetables during refrigeration. The weight loss of vegetables and fruits were lower in hypobaric storage, among which the weight loss of green grapes was the most significant. The weight loss of green grapes in hypobaric storage for 7 days was 8.1 times lower than that of ordinary refrigerator storage. In hypobaric storage, the surface gloss and chlorophyll were better maintained. The higher sensory scores also showed that hypobaric storage could improve the sensory quality of fruits and vegetables. In conclusion, hypobaric storage can have a better preservation effect on fruits and vegetables.

Key words: Hypobaric storage, Fruits, Vegetables