真空包装对磨盘柿脱涩保脆效果的影响  

Effect of de-astringent and crispness-keeping on Mopan persimmon of vacuum packing

作　　者：刘成红[1] 张平[2] 李江阔[2] 黄艳凤[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300222 [2]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品工业科技》2008年第11期244-247,共4页Science and Technology of Food Industry

基　　金：天津市农产品采后生理与贮藏保鲜重点实验室平台建设资助项目(05SYSYJC02700);天津市农科院院长基金项目(05005)

摘　　要：以磨盘柿为试材,研究了不同采收成熟度柿果真空包装在室温条件下的脱涩保脆效果。结果表明,真空包装可以明显促进柿果实由可溶性单宁向不溶性单宁的转化,同时有效抑制果肉硬度的下降及失重率和膜相对透性的升高,保持较高的可溶性固形物含量,明显控制柿果的软化及生理病害的发生,有效延缓柿果的后熟和衰老进程。但成熟度较低柿果的真空包装效果不理想,柿果难以实现正常转色,且在一定程度上加重了柿果贮藏后期黑斑病、果肉褐变等生理病害的发生。The de-astringent and crispness-keeping effect for vacuum packing Mopan persimmon of different maturities were investigated under ambient temperature. The result showed that, compared to control, vacuum packing effectively promoted the soluble tannin to unsolvable, significantly inhibited the declining of flesh firmness and the increasing of owner of lost property and membrane relative permeability,and kept a high total soluble solid content. Vacuum packing effectively controlled the softening and ripening of Mopan persimmon. But the low maturity fruits of vacuum packing couldn＇t turn yellow and the impala and pulpiness were aggravated in the later storage.

关 键 词：真空包装 磨盘柿 采收成熟度 脱涩 保脆 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]