文章摘要
齐淑宁,赵垚垚,唐继兴,林琼,崔燕,凌建刚,段玉权.不同保鲜袋包装对水蜜桃贮藏品质的影响[J].包装工程,2021,42(19):55-62.
QI Shu-ning,ZHAO Yao-yao,TANG Ji-xing,LIN Qiong,CUI Yan,LING Jian-gang,DUAN Yu-quan.Effect of Different Fresh-Keeping Bags on Storage Quality of Juicy Peach[J].Packaging Engineering,2021,42(19):55-62.
不同保鲜袋包装对水蜜桃贮藏品质的影响
Effect of Different Fresh-Keeping Bags on Storage Quality of Juicy Peach
投稿时间:2021-02-24  
DOI:10.19554/j.cnki.1001-3563.2021.19.008
中文关键词: 聚乳酸可降解保鲜袋  纳米保鲜袋  水蜜桃  贮藏保鲜
英文关键词: polylactic acid degradable fresh-keeping bags  nano fresh-keeping bags  juicy peach  storage and preservation
基金项目:宁波市农科院-中国农科院科技合作四大创新工程(2019CXGC004);中国农科院农产品加工研究所创新工程院所重点任务(CAAS-ASTIP-2020-IFST-03)
作者单位
齐淑宁 中国农业科学院农产品加工研究所北京 100193 
赵垚垚 中国农业科学院农产品加工研究所北京 100193 
唐继兴 中国农业科学院农产品加工研究所北京 100193 
林琼 中国农业科学院农产品加工研究所北京 100193 
崔燕 宁波市农业科学研究院浙江 宁波 315040 
凌建刚 宁波市农业科学研究院浙江 宁波 315040 
段玉权 中国农业科学院农产品加工研究所北京 100193 
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中文摘要:
      目的 研究不同保鲜袋包装对水蜜桃贮藏品质的改善效果,为水蜜桃贮藏保鲜提供技术指导。方法 以“玉露”水蜜桃为研究对象,采用聚乳酸可降解保鲜袋、纳米保鲜袋包装,在0 ℃下贮藏12 d后转至26 ℃下贮藏,以普通市售聚乙烯保鲜袋包装的水蜜桃作为空白对照。在低温贮藏期间每隔4 d测定水蜜桃的感官评价、硬度、质量损失率、呼吸强度、抗氧化酶活性等理化指标,在常温贮藏期间每天测定上述指标。结果 用市售保鲜袋包装的水蜜桃在低温下贮藏12 d就会发生严重腐烂变质,失去商业价值,转入常温后,腐烂愈发严重。采用聚乳酸可降解保鲜袋和纳米保鲜袋包装的水蜜桃在贮藏期12 d时的质量损失率分别为2.13%和1.52%,可溶性固形物含量(质量分数)分别为13.43%和13.3%,且无腐烂果实。结论 纳米保鲜袋包装可以减少水蜜桃水分的流失,保持水蜜桃的硬度、口感和风味,增加其抗氧化酶活性,提高其商品价值,有效延长水蜜桃货架期。
英文摘要:
      To provide technical guidance for peach preservation, we study the improvement effect of different fresh-keeping bags on the quality of peach. With Yulu peach as test material, it was packed with Polylactic acid (PLA) degradable fresh-keeping bags and nano fresh-keeping bags. After the storage of 12 days at 0 ℃, the peach was transferred to 26 ℃ for storage, and peach packed with ordinary commercial polyethylene fresh-keeping bags were used as control group. Sensory evaluation, firmness, weight loss rate, respiration intensity, antioxidant enzyme activities and other physiological indexes of the peach were measured every 4 d during low temperature storage, and the above indexes were measured every day during normal temperature storage. At low temperature, the peaches packed in commercial polyethylene fresh-keeping bags were deteriorate seriously on the 12th day of storage and lose their commercial value. Transferred to normal temperature, peaches were getting rot more and more rotten. The weight loss of the peach packed with polylactic acid degradable fresh-keeping bags and nano fresh-keeping bags on the 12th day of storage life was only 2.13% and 1.52% respectively, the soluble solid content (mass fraction) was 13.43% and 13.3% respectively, and there was no rotten fruit. It can be concluded that packed in nano fresh-keeping bags can reduce the moisture loss of peach, maintain the hardness, taste and flavor of peach, increase the activity of antioxidant enzymes, improve the commodity value of peach, and effectively extend the shelf life of peach.
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