文章摘要
熊金梁,陈爱强,刘婧,张蕊,关文强.温度波动对猕猴桃在4 ℃下货架贮藏品质的影响[J].包装工程,2021,42(19):69-76.
XIONG Jin-liang,CHEN Ai-qiang,LIU Jing,ZHANG Rui,GUAN Wen-qiang.Effect of Temperature Fluctuation on the Quality of Kiwifruit during 4 °C Shelf Storage[J].Packaging Engineering,2021,42(19):69-76.
温度波动对猕猴桃在4 ℃下货架贮藏品质的影响
Effect of Temperature Fluctuation on the Quality of Kiwifruit during 4 °C Shelf Storage
投稿时间:2021-03-29  
DOI:10.19554/j.cnki.1001-3563.2021.19.010
中文关键词: 猕猴桃  温度波动  品质  保鲜
英文关键词: kiwifruit  temperature fluctuation  quality  preservation
基金项目:天津市教委项目(2017KJ177)
作者单位
熊金梁 天津商业大学 天津市食品与生物技术重点实验室天津 300134 
陈爱强 天津商业大学天津市制冷技术重点实验室天津 300134 
刘婧 天津商业大学 天津市食品与生物技术重点实验室天津 300134
中粮利金天津粮油股份有限公司天津 301600 
张蕊 天津商业大学天津市制冷技术重点实验室天津 300134
华商国际工程有限公司北京 100071 
关文强 天津商业大学 天津市食品与生物技术重点实验室天津 300134 
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中文摘要:
      目的 明确不同温度波动幅度对猕猴桃微环境参数和贮藏品质的影响。方法 以“徐香”猕猴桃为实验材料,采用聚乙烯膜(Polyethylene,PE)包装扎口后装于白色塑料筐中,分别放置于(4±1),(4±2),(4±3),(4±4)℃的保鲜箱内贮藏,监测PE膜包装袋中微环境气体CO2,O2,C2H4含量的变化,每6 d测定相关品质指标。结果 贮藏结束时,(4±1)℃实验组猕猴桃的质量损失率、硬度、可溶性固形物含量、维生素C含量、细胞膜透率分别为0.66%,0.58 kg/cm2,14.2%(质量分数),683.5 mg/kg和50.32%,小幅度的温度波动有效抑制了猕猴桃的软化和营养物质的流失,延缓了呼吸高峰的出现和乙烯的释放。结论 温度波动幅度越小越有利于延缓猕猴桃的衰老速度,维持贮藏品质。
英文摘要:
      This paper aims to determinethe effects of different temperature fluctuations on kiwifruit microenvironment parameters and storage quality. Kiwifruits (Xuxiang) were sealed with polyethylene film (Polyethylene, PE) and put in white plastic baskets, which were placed in four refrigerators with temperatures of (4±1), (4±2), (4±3), (4±4)°C, respectively to monitor the contents of CO2, O2 and C2H4 and to evaluate the quality indexes every 6 days. At the completion of storage, the weight loss, hardness, soluble solid content, vitamin C content and cell membrane permeability of kiwifruit stored at (4±1)°C were 0.66%, 0.58 kg/cm2, 14.2%, 683.5 mg/kg, and 50.32%,, where small temperature fluctuation effectively inhibited the softening and nutrient loss of kiwifruit and delayed the emergence of respiratory peak and ethylene release. The smaller the temperature fluctuation range is, the slower the senescence of kiwifruit will be, which is favorable to maintain the storage quality.
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