不同包装箱对绿芦笋贮藏效果的影响  

Effects of different packing modes on the storage quality of green asparagus

作　　者：朱志强[1,2] 张平[2] 任朝晖[2] 邢亚阁[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津市农产品采后生理与贮藏保鲜重点实验室,国家农产品保鲜工程技术研究中心,天津300384

出　　处：《食品科技》2009年第9期48-52,共5页Food Science and Technology

基　　金：国家科技支撑计划(2006BAD30B01)

摘　　要：研究了泡沫箱、PE保鲜袋和气调箱3种不同包装形式对绿芦笋贮藏效果的影响。研究发现:PE保鲜袋包装方式在贮藏28d后商品率急剧下降,失去贮藏价值;而泡沫箱包装方式贮藏28d后商品率为94.2%;采用气调箱贮藏42d后商品率达到95%以上,失重率和粗纤维含量增长趋势均小于泡沫箱,Vc含量和叶绿素含量损失均小于泡沫箱。试验结果表明,用气调箱包装方式贮藏绿笋效果最好(42d),泡沫箱次之(28d),PE袋效果最差。Effects of different packing modes, including foamed polystyrene box, PE packaging and photosynthetic modified atmosphere box, on the storage quality of green asparagus were investigated in this article. It was found that the commercial rates of green asparagus decreased rapidly and the stored value was almost lost after storaging in PE packaging for 28 days. However, the commercial rates of green asparagus storaged in the foamed polystyrene packaging for 28 days and in photosynthetic modified atmosphere box for 42 days were 94.2% and 95%, respectively. For the green asparagus storaged in photosynthetic modified atmosphere box, the increasion of the weight loss rate and the soluble solid content, and the contents of Vc and chlorophyll were less than that storaged in the foamed polystyrene packaging. Therefore, it can be obtained the result that the storage effect of green asparagus kept fresh in photosynthetic modified atmosphere box was best （42 days）, and the effect in foamed polystyrene packaging was better than that storaged in PE packaging.

关 键 词：绿芦笋 包装方式 气调贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]