不同温度下MA包装对木洞杨梅果实保鲜效果的影响  

Effects of Different Temperature on the Storage Quality of MA Packaging Mudong Red Bayberry

作　　者：谢培荣[1] 黄志乾 欧阳菊英 

机构地区：[1]怀化职业技术学院

出　　处：《食品与发酵工业》2009年第8期192-195,共4页Food and Fermentation Industries

基　　金：湖南省财政厅重点资助项目(湘财农指[2007]59号)

摘　　要：研究了不同贮藏温度和包装对木洞杨梅采后品质的影响。木洞杨梅果实用0.03mm和0.05mmPE(聚乙烯)膜包装后,分别在(1-2)℃和室温(24-28)℃下贮藏,定期检测果实的失重率、腐烂率、硬度、可溶性固形物(TSS)、可滴定酸(TA)和花青素等指标。结果表明:在(1-2)℃条件下,PE膜包装能够显著抑制果实水分蒸发和腐烂的发生,有效维持果实的硬度,保持可溶性固形物和可滴定酸含量的相对稳定,且0.03mmPE包装较0.05mm对木洞杨梅保鲜效果好。但室温条件下PE膜包装效果不明显。Under different temperature ,the effects of various packaging on the quality of the Mudong Red Bayberry fruits were studied. Post-harvest Mudong Red Bayberry fruits were packed with 0.03 mm and 0.05 mm polyethylene film package, and then stored at （ 1 - 2） ℃ or room temperature （24 - 28） ℃. The changes of weight loss, rotten rates, fruits firmness, total soluble solids （TSS） , titratable acidity （TA） and anthocyan were determined on a regular basis. The result show that, at （ 1 - 2） ℃ , polyethylene film package storage inhibited significantly fruit transpiration and rotten, effectively retained the fruit firmness, and keep relative stability of the total soluble solids and the titratable acidity content. 0.03 mm polyethylene film package were better than 0.05 mm. But effects of polyethylene film package were not obvious in room temperature.

关 键 词：木洞杨梅 MA 包装 保鲜 温度 

分 类 号：S667.6[农业科学—果树学]