文章摘要
王欲翠,王晓蘅,冯毅,杨浩文,谢晓东,王昕,向红.组合保鲜技术结合气调贮藏对荔枝品质的影响[J].包装工程,2018,39(1):47-52.
WANG Yu-cui,WANG Xiao-heng,FENG Yi,YANG Hao-wen,XIE Xiao-dong,WANG Xin,XIANG Hong.Effect of Combined Fresh-keeping Technology Combined with Modified Atmosphere Storage on Quality of Litchi[J].Packaging Engineering,2018,39(1):47-52.
组合保鲜技术结合气调贮藏对荔枝品质的影响
Effect of Combined Fresh-keeping Technology Combined with Modified Atmosphere Storage on Quality of Litchi
投稿时间:2017-04-08  修订日期:2018-01-10
DOI:
中文关键词: 荔枝  气调保鲜  涂膜保鲜  臭氧
英文关键词: litchi  modified atmosphere packaging  coating preservation  ozone
基金项目:广东省大学生创新创业训练计划(201610564202);广州鲜之源生态冷链技术有限公司横向项目
作者单位
王欲翠 华南农业大学广州 510642 
王晓蘅 华南农业大学广州 510642 
冯毅 广州鲜之源生态冷链技术有限公司广州 511486 
杨浩文 华南农业大学广州 510642 
谢晓东 华南农业大学广州 510642 
王昕 华南农业大学广州 510642 
向红 华南农业大学广州 510642 
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中文摘要:
      目的 研究低温气调贮藏环境下不同预处理对荔枝贮藏综合保鲜效果的影响。方法 在温度3 ℃,相对湿度90%,O2 和N2的体积分数分别为5%和95%的条件下,分别用质量分数为1%的施保克或质量分数为5%的抗菌肽浸泡3 min,2种不同厚度PE包装袋,及不同时长的臭氧处理技术对荔枝进行保鲜处理,通过三因素三水平正交试验设计不同处理组合,分别检测不同处理组合荔枝气调贮藏过程中的褐变程度、质量损失率等理化指标。结果 不同处理组荔枝的褐变程度、质量损失率等理化指标变化趋势波动较大;三因素之间对荔枝褐变程度和可溶性固形物含量的影响具有显著性(P<0.05)。得出荔枝保鲜最佳工艺,即用质量分数为1%的施保克浸泡3 min+PE20包装+10 min臭氧处理并持续喷淋50 mg/L水杨酸。结论 文中的最佳工艺结合低温气调贮藏能有效延长荔枝5~9 d的保鲜期。
英文摘要:
      The work aims to investigate the effect of different pretreatments on the integrated preservation of litchi stored under modified atmosphere environment. Respective soaking in 1% (mass fraction) prochloraz for 3 min and in 5% (mass fraction) antibacterial peptide for 3 min, two different thicknesses of the PE packaging bags, and ozone treatment for different durations were adopted to preserve the litchi under the conditions of 3 ℃, 90% (RH), and 5% (volume fraction) O2 and 95% (volume fraction) N2. The different treatment combinations were designed through three-factor three-level orthogonal test. The browning degree, mass loss rate and other physicochemical indicators were respectively detected in the process of modified atmosphere storage of litchi under different treatment combinations. The browning degree, mass loss rate and other physicochemical indicators of litchi under different treatment combinations had significant tendency of variation. The effect of three factors on the browning degree and TSS content of litchi was significant (P<0.05). The combination of soaking in 1% (mass fraction) prochloraz for 3 min + PE20 package+10 min ozone treatment and sustained spraying of 50 mg/L salicylic acid was the optimal technology used to preserve the litchi. The pro-posed optimal technology combined with the modified atmosphere storage at low temperatures can effectively extend the shelf life of litchi for five to nine days.
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