橄榄果实的保鲜包装技术研究  

Study on Packing Technology of Keeping Quality of Chinese Olive Fruit During Storage

作　　者：陈莲[1] 林河通[1] 瓮红利[1] 刘木水[1] 

机构地区：[1]福建农林大学食品科学学院

出　　处：《包装与食品机械》2005年第4期1-3,9,共4页Packaging and Food Machinery

基　　金：福建省自然科学基金资助项目(C94015);福建省教育厅科研项目(JA02208)资助

摘　　要：本文研究了不同厚度聚乙烯(PE)薄膜袋、不同包装材料及包装方式对檀香橄榄果实保鲜效果的影响。结果表明:包装材料以0.060mm厚的PE袋为好;薄膜打孔的包装方式保鲜效果最好,(8±1)℃保鲜75d,好果率96.40%,失重率0.64%,果实仍鲜绿、饱满,具有新鲜果实的原有风味、颜色和品质;用PE袋包装可以有效地抑制橄榄果实失水,从而延长果实保鲜期。Effects of various thickness of polyethylene （PE） film bags, different packing materials and packing patterns on keeping quality of Chinese olive [Canarium album （Lour,） Raeusch cv. Tanxiang] fruit during storage were studied, The results showed that the PE film （thickness 0,060 mm） bag was the best packing materials for keeping quality of Chinese olive fruit during storage. The packing pattern of PE film bag with drilling holes for keeping quality of Chinese olive fruit was best, which fruit could be stored for 75 days at （8＋1） ℃ with 96,49% healthy fruit rate, 0.64% weight loss rate, and the fruit still vivid green and full, the flavor, color and quality were as fine as fresh fruit. The PE film bag packing could efficiently decrease moisture loss from fruit. Thus, the PE film bag packing could prolong storage life of Chinese olive fruit.

关 键 词：橄榄 果实 包装 贮藏 保鲜 

分 类 号：TS206.6[轻工技术与工程—食品科学]