纳米二氧化钛改性LDPE薄膜包装对草莓品质的影响  

Influence of Nano-TiO_2 Modified LDPE Film Packaging on Quality of Strawberry

作　　者：罗自生[1] 叶轻飏 李栋栋[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《现代食品科技》2013年第10期2340-2344,2537,共6页Modern Food Science and Technology

基　　金：公益性行业(农业)科研专项经费资助项目(201303073);国家科技支撑计划资助项目(2011BAD24B02)

摘　　要：为了探索纳米二氧化钛改性LDPE薄膜对采后草莓的保鲜效果,研究了普通LDPE薄膜和纳米二氧化钛改性LDPE薄膜两种不同包装对4℃下草莓贮藏品质的影响。研究发现,与对照组相比,纳米二氧化钛改性LDPE薄膜可抑制草莓贮藏过程中腐烂指数和失重率的上升,延缓可滴定酸含量和硬度的下降,减少乙烯释放量,保持果实贮藏后期较高的抗坏血酸和总酚含量以及较高的抗氧化能力。至贮藏第14 d,纳米二氧化钛改性LDPE薄膜包装中草莓的腐烂指数和乙烯释放量分别比对照组低60.72%和40.32%,可滴定酸含量和硬度分别比对照组高9.02%和24.31%,抗坏血酸和总酚含量分别比对照组高29.22%和10.73%。研究结果表明,纳米二氧化钛改性LDPE薄膜有利于保持草莓的贮藏品质,其作为草莓保鲜包装具有潜在的应用前景。Nano-TiO2 modified low density polyethylene （LDPE） film packaging was prepared by blending LDPE with nano-TiO2. The effects of LDPE film and nano-TiO2 LDPE film packaging on quality of strawberry were investigated at 4 ℃ for 14 days. Results showed that compared with the control （LDPE ？lm）, nano-TiO2 LDPE packaging significantly decreased the decay rate, weight loss and ethylene production of strawberry and also inhibited the reduction of firmness and titratable acid content. Additionally, nano-TiO2 LDPE packaging could keep ascorbic acid and total phenols contents, as well as antioxidant ability, at relatively higher level during the later storage period. At the 14th day, the decay rate and ethylene production of strawberry packaged with nano-TiO2 LDPE film were 60.72% and 40.32%, respectively, lower than those of the control. The firmness and the contents of titratable acid, ascorbic acid and total phenolic of the packaged strawberry were 24.34%, 9.02%, 29.22% and 10.73%, respectively, higher than those of the control. These results indicated that nano-TiO2 LDPE film packaging could provide a potential alternative for maintaining quality and prolonging storage life of strawberry.

关 键 词：纳米二氧化钛 低密度聚乙烯薄膜 草莓 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]