鲜切西兰花的PE薄膜保鲜包装技术研究  

PE film fresh-keeping package for fresh-cut broccoli

作　　者：徐长妍[1] 刘杰[1] 陈焕霓[1] 

机构地区：[1]南京林业大学木材工业学院包装工程系,南京210037

出　　处：《食品科技》2011年第7期40-44,共5页Food Science and Technology

摘　　要：在商业贮运温度(4℃)和货架储存温度(25℃)及不同湿度(RH40%、60%、80%)条件下,采用厚度为0.006、0.011、0.017mm的普通聚乙烯薄膜(PE)及0.018、0.028、0.039mm的激光打孔PE膜对鲜切西兰花进行保鲜包装。以西兰花的感官品质、失重率和叶绿素含量为评价指标,并利用薄膜的透湿性实验对相关机理进行了探讨。结果表明,激光打孔PE薄膜的透湿率大于普通PE薄膜;对同种薄膜而言,随着厚度的增加,透湿率减少。在25℃环境下贮存4d,激光打孔膜包装的霉变现象比普通PE膜严重,且对同种薄膜而言,厚度越大,包装试样的黄化和霉变程度越轻,保鲜包装效果越好。激光打孔膜包装试样的失重率和失重速率均明显大于普通PE膜;在相同贮存条件下,PE薄膜越厚,试样的失重率越小。故从包装试样的感官品质和水分的保持方面看,普通PE膜优于激光打孔PE膜,且薄膜越厚效果越好。随着贮存时间的延长,试样中的总叶绿素含量均呈下降趋势;从叶绿素的保持方面而言,薄膜越厚,保鲜效果最好,且试样中叶绿素a的损失幅度和速率远远大于叶绿素b。4℃的低温贮存环境利于产品感官品质、水分及总叶绿素含量的保持,利于其PE薄膜的保鲜包装。In condition of business storage and transportation temperature（4 ℃）,goods shelf storage temperature（25 ℃） and different moistures（RH40%,60% and 80%）,common polyethylene films（0.006 mm,0.011 mm and 0.017 mm thin） and laser drilling PE films（0.018 mm,0.028 mm,0.039 mm thin） were proposed for fresh-keeping package of fresh-cut broccoli.Sensory quality,weight-loss ratio and chlorophyll content of broccoli were chosen as evaluating factors,and the water vapor permeability of the film was tested.The results showed that the water vapor permeability of laser drilling PE films is larger than that of common polyethylene films.For the sensory quality,water and chlorophyll holding,the common polyethylene film is better than the laser drilling PE film,and with the increase of film thickness,the effect of fresh-keeping package for fresh-cut broccoli is improved.For all sample,the chlorophyll content was decreased during the proposed storage conditions,and within the loss of chlorophyll,chlorophyll a was dominant.Business storage and transportation temperature（4 ℃） is better than goods shelf storage temperature（25 ℃） for PE fresh-keeping package of fresh-cut broccoli.

关 键 词：西兰花 普通PE膜 激光打孔PE膜 保鲜包装 感官品质 失重率 叶绿素含量 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]