微孔保鲜膜对鸭梨冷藏保鲜效果的影响  

Effect of Micro-porous Film Package on Ya Pear Storage at Low Temperature

作　　者：纪淑娟[1] 关莹[1] 李家政[2] 李江阔[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]国家农产品保鲜工程技术研究中心,天津300384

出　　处：《保鲜与加工》2008年第6期35-38,共4页Storage and Process

基　　金：天津市农业科学院院长基金项目(07001);天津市自然科学基金项目(07JCYBJC12000);科技部科技支撑计划项目(2006BAD30B01-7)资助

摘　　要：以普通PE膜包装和单果纸包装作为对照,研究冷藏条件下微孔保鲜膜对鸭梨果实贮藏效果的影响。结果表明,在整个冷藏期间,微孔包装袋内二氧化碳浓度在0～0.6%之间,而普通PE膜包装袋内二氧化碳浓度在1.1%～3.2%之间。采用微孔保鲜膜包装果实的果心果肉褐变指数明显低于普通PE膜包装,与纸包装相似。同时,微孔保鲜膜包装果实的失重率和果皮缩皱指数明显低于纸包装。除普通聚乙烯膜包装的果实内可滴定酸含量略偏高外,3个处理的可溶性固形物(TSS)和可滴定酸(TA)含量没有明显区别。与普通PE膜包装和单果纸包装相比,微孔保鲜膜包装在鸭梨的贮藏保鲜方面具有明显的优势。Storage effects of ya pear （Pyrus bretschneideri Rehd. cv.yali） packaged with micro-perforated LDPE film at low temperature were investigated, with the control treatments of ya pear wrapped with copy paper and packed with normal LDPE film. The results showed that, during the whole storage period, the CO2 level in the normal film package was in the range of 1.1%-3.2% and the CO2 level in micro-perforated film package was 0- 0.6% respectively. The package with micro-perforated film was capable of reducing the fruits browning in flesh and core, compared with the normal film packaging, and reducing weight lose and peel shrink of fruits, compared with treatment wrapped with copy paper. Total soluble solids （TSS） and titratable acid （TA） content after the storage were similar between three treatments. Compare with the normal film packaging and copy paper, the Ya pear storage in micro-porous film has obvious superiority.

关 键 词：鸭梨 微孔保鲜膜 贮藏 褐变 

分 类 号：S661.2[农业科学—果树学]