李结瑶,罗文翰,翟万京,蓝碧锋,缪承杜,肖更生,肖乃玉.全降解PLA/PBAT/ESO保鲜膜在草莓保鲜中的应用研究[J].包装工程,2023,44(5):90-97.
LI Jie-yao,LUO Wen-han,ZHAI Wan-jing,LAN Bi-feng,MIAO Cheng-du,XIAO Geng-sheng,XIAO Nai-yu.Application of Fully Biodegradable PLA/PBAT/ESO Films in Strawberry Preservation[J].Packaging Engineering,2023,44(5):90-97. |
| 全降解PLA/PBAT/ESO保鲜膜在草莓保鲜中的应用研究 |
| Application of Fully Biodegradable PLA/PBAT/ESO Films in Strawberry Preservation |
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| DOI：10.19554/j.cnki.1001-3563.2023.05.012 |
| 中文关键词: 草莓 保鲜 PLA/PBAT/ESO 可降解 |
| 英文关键词: strawberry preservation PLA/PBAT/ESO biodegradable |
| 基金项目:广州市科创委民生科技项目(202002020080);广州市南沙区民生科技计划(2021MSO12);茂名市科技计划(2021S0007);校教改项目(KA200190323) |
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| 中文摘要: |
| 目的 采用全生物降解材料PLA/PBAT/ESO复合膜替代PE保鲜膜，并应用于水果保鲜包装。方法 测定市购PE膜和实验室自制PLA/PBAT/ESO保鲜膜的透湿性、透气性及力学性能，并以新鲜草莓为保鲜对象，以无包装防护为空白对照，研究PE保鲜膜、全降解PLA/PBAT/ESO保鲜膜在贮藏温度4 ℃下对草莓果实的保鲜效果。结果 相较于PE保鲜膜，全降解PLA/PBAT/ESO保鲜膜的效果更佳，其透湿透气性和力学性能更优，能够有效抑制果实在贮藏过程中可溶性固形物含量、硬度、可滴定酸含量、维生素C含量的下降，保持草莓的口感、风味和营养成分。结论 由于全降解PLA/PBAT/ESO保鲜膜的透气性和透湿性高于PE保鲜膜，减少了结露现象，减缓了微生物的滋长，能够有效地延缓草莓这类湿敏性水果产品的腐败变质进程，维持果实的贮藏品质。 |
| 英文摘要: |
| The work aims to replace PE plastic wraps with fully biodegradable PLA/PBAT/ESO composite films and apply them in fruit preservation packaging. The moisture permeability, air permeability and mechanical properties of commercial PE films and laboratory-made PLA/PBAT/ESO composite films were measured. With fresh strawberries as the preservation objects and unpackaged strawberries as the blank control, the preservation effects of PE plastic wraps and degradable PLA/PBAT/ESO films on strawberries were studied at 4 ℃. The results showed that compared with PE plastic wraps, fully degradable PLA/PBAT/ESO films had better preservation effect, moisture permeability, air permeability and mechanical properties. It could effectively inhibit the decline of soluble solids, hardness, titratable acid and vitamin C content of fruits and maintain the taste, flavor and nutrients of strawberries during storage. Due to the higher air and moisture permeability, PLA/PBAT/ESO films can reduce the condensation phenomenon and the growth of microorganisms, which effectively delay the deterioration of moisture sensitive fruit products such as strawberries and maintain the storage quality of fruits. |
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