塑料薄膜包装对常温和低温条件下枸杞鲜果主要贮藏性状的影响  

Effects of film packaging on major storage characters of fresh wolfberry fruit during room and low temperature storage

作　　者：李颖超[1] 毕阳[1] 王毅[1] 袁莉[1] 尹燕[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2011年第2期302-304,共3页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划课题(2007BAD52B07)

摘　　要：研究了常温和低温条件下塑料薄膜包装对枸杞鲜果贮藏过程中主要贮藏特性及品质的影响。结果表明:无论是常温还是低温,薄膜包装均可显著降低果实失重率,保持良好的外观和口感,但提高了果实的腐烂率,薄膜包装的果实可溶性固形物和可滴定酸含量均明显低于未包装的对照;低温不仅可以有效减少果实腐烂,维持较好的感官品质,而且可延缓可溶性固形物和可滴定酸含量的下降。由此表明,低温结合薄膜包装可有效延长枸杞鲜果贮藏期,保持果实品质。The effects of film packaging on major storage characters and quality of fresh wolfberry fruit during room and low temperature storage were investigated. The results showed that film packaging significantly reduced weight loss,kept sensory quality. However,rotting rate of fruit at room and low temperature was increased. The fruit packed with film had a lower content of total soluble solids and titratable acidity. Low temperature reduced efficiently rotting rate,maintained a better sensory quality and delayed the decrease of total soluble solids and titratable acidity contents. It is suggested that a combination of low temperature and film packaging could effectively extend shelf life,and keep quality of fresh wolfberry.

关 键 词：果实 薄膜包装 温度 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]