包装对半干型荔枝干贮藏品质的影响  

Influence of Packaging Methods on the Preserve Quality of Hemi-dried Litchi Fruits

作　　者：刘源[1] 黄苇[1] 胡卓炎[1] 郑润鑫[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2013年第5期973-977,985,共6页Modern Food Science and Technology

基　　金：国家荔枝龙眼产业技术体系(CARS-33145)

摘　　要：为了抑制半干型荔枝干在贮藏过程中果肉褐变、微生物生长,本试验研究了半干型荔枝干水分含量分布及其水分活度情况,探讨了不同包装技术,不同包装材料对半干型荔枝干贮藏效果的影响。结果表明:试验用荔枝干果肉平均含水量为36.51%,平均Aw>0.73。脱氧包装技术对延缓半干型荔枝干果肉褐变效果显著,并表现出良好的抑菌效果,保鲜剂与脱氧剂对荔枝干褐变的抑制具有协同作用,包装材料的遮光性对果肉褐变的影响不明显;普通包装方式下,荔枝干果肉褐变快,不同包装材料间荔枝干的贮藏效果相差不大,因此采用普通包装时,包装材料的选择以经济、美观为标准即可。In order to inhibit browning and microbial growth during the storage of the hemi-dried litchi fruits, the moisture content distribution and water activity of herni-dried litchi fi-uits were investigated to explore the effect of packaging processes and materials on the storage of hemi-dried litchi fruits. The results showed that the average moisture content of hemi-dried litchi fi＇uits was 36.51%, and the average aw 〉0.73. Deoxidizing packaging technology can inhibit enzymatic browning effectively and had significant bacteriostatic effect. It was found that there was a synergetic effect between preservative and deoxidizer and the opacity of packaging materials have no obvious influence on browning. Using common packing technology, hemi-dried litchi fruit browning was fast and similar storage effect was found between different packing materials. Therefore, the cost and appearance can be used as the standards to choose the packaging materials when using common packaging.

关 键 词：半干型荔枝干 包装 菌落总数 贮藏品质 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]