气调保鲜包装初始气体浓度配比对番木瓜品质的影响  

Papaya Quality Changes during Modified Atmosphere Packaging at Different Original Gas Concentrations

作　　者：李艳[1] 胡长鹰[2] 王志伟[3] 

机构地区：[1]江南大学包装工程系,江苏无锡214122 [2]暨南大学食品工程系,广东广州510632 [3]暨南大学包装工程研究所,广东珠海519070

出　　处：《食品科学》2007年第12期484-490,共7页Food Science

基　　金：珠海市科技计划项目(PC20061044)

摘　　要：采用厚度75.8μm的PP复合膜对番木瓜室温下气调保鲜包装的技术进行研究。结果表明:气调保鲜技术可以降低番木瓜失水率、减缓表面变黄速率、防止硬度下降、减少可溶性固形物含量、防止VC的大量损失。评定指标选用了硬度、色泽、失水率、VC含量、可溶性固形物、pH值、感官评定。结论得出:番木瓜气调保鲜包装的平衡气体浓度为O24.2%～4.9%,CO27.3%～7.9%;番木瓜气调保鲜包装内气体最佳初始浓度为3%O2、9%CO2、88%N2;测得室温下气调包装达到平衡时,番木瓜的呼吸强度为0.2～0.4ml/kg·hCO2。In this experiment, papayas were packed by 75.8 μm PP compound film and stored at room temperature. This method can prevent loss of water, loss of VC and further loss of fh＇mness and inhibit yellowing of papaya fruit. All detecting items for these samples were fn＇rnness, color, lose of water, VC, total soluble solids, pH and sensory assessment. The conclusions are： the balance gas concentrations of modified atmosphere packaging are 02 4.2% -4.9% and CO2 7.3%-7.9%. The optimum gas concentrations of modified atmosphere packaging are 3% 02, 9% CO2 and 88% N2. With modified atmosphere packaging, papaya＇s CO2 production rate is 0.2-0.4 ml/kg ·h CO2 at room temperature.

关 键 词：番木瓜 气调包装 气体浓度 呼吸强度 品质变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]