真空纳米抗菌包装对鲜切去皮甘蔗的保鲜效果研究  

Effect of nano vacuum packaging on the preservation of fresh-cut peeled sugarcane

作　　者：陈霞霞[1] 余雪芬[1] 叶仁凤 丁月[1] 郑易林[1] 邵兴锋[1] 

机构地区：[1]宁波大学食品科学与工程系,浙江宁波315211

出　　处：《食品工业科技》2014年第2期304-307,共4页Science and Technology of Food Industry

基　　金：浙江省大学生科技创新活动计划暨新苗人才计划项目(2012R405058);宁波市农业攻关项目(2010C10021)

摘　　要：研究了含有纳米抗菌剂的真空包装、普通真空包装以及普通聚乙烯保鲜袋包装对鲜切去皮甘蔗的保鲜效果,测定采用不同包装的去皮甘蔗在4℃冷藏过程中的硬度、颜色(L值、a值)、可溶性固形物含量(SSC)、pH、菌落总数和多酚氧化酶(PPO)活性的变化。研究发现,含有纳米抗菌材料真空包装组的保鲜效果最佳:其硬度、颜色指标变化最为缓慢,pH和SSC的下降速度最小,菌落总数的上升速度最为缓慢,在贮藏8d内对PPO酶活性的抑制效果明显。可见,使用纳米抗菌材料进行真空包装能够更有效减缓鲜切去皮甘蔗的品质劣变,延长保质期。The effect of nano anti-bacterial vacuum packaging,vacuum packaging as well as ordinary polyethylene packaging on the preservation of fresh-cut peeled sugarcane were investigated. The hardness,color（the ralue of L,a）,soluble solids content,pH,total bacterial account and the activity changes of polyphenol oxidase （PP~） were meansured during the cold storage at 4%. Results showed that the nano-vacuum packaging was the best preservation method ,which appeared as the lowest changes of texture and color,the lowest decline of pH value and soluble solids content,the lowest increasing of total microbial count and had inhibitory effect of PPO activity enzyme activity during 8d storage . It was concluded that the application of nano anti-bacterial vacuum packing materials could effectively reduce the deterioration of fresh-cut peeled sugarcane and prolong its shelf life.

关 键 词：甘蔗 鲜切 纳米抗菌剂 真空包装 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]