湿敏型保鲜纸箱对草莓保鲜效果的研究  

Study on Fresh-keeping Effect of Strawberry Stored in Moisture-sensitive Type Preservation Carton

作　　者：高康[1] 

机构地区：[1]天津科技大学包装与印刷学院,天津300222

出　　处：《包装与食品机械》2013年第6期24-28,共5页Packaging and Food Machinery

摘　　要：利用PVA在湿度增大阻隔性降低的原理,使用浓度为10%的聚乙烯醇(PVA)和不同浓度的丁香精油以及浓度为0.5%吐温-80配制成湿敏型缓释保鲜剂,并将其均匀涂布在瓦楞纸箱内表面,制成湿敏型保鲜纸箱,并研究其对草莓的保鲜效果。采用分光光度法、光学测定法、酸碱滴定法等方法,检测了草莓在贮藏过程中水果的整体表观质量、腐烂率、失重率、呼吸强度、硬度、可溶性固形物、维生素C含量、可滴定酸度等各项理化指标。结果表明,对草莓保鲜效果最佳的是涂覆丁香精油浓度为2%的涂布液。与空白对照相比可以较好地维持草莓的外观品质,草莓的贮藏期延长3天,超过原来贮藏期的一倍。This study uses the principle of PVA in the barrier is lowered under the conditions of humidity increases. 10% PVA, different concentrations of clove oil,0.5%. Tween-80 formulated as a moisture-sensitive release preservative, and a uniform coating on the surface of the corrugated box, and study the effect of its fresh strawberry. Then overall apparent, the decay rate, weight loss rate, breathing physical, hardness, soluble solids acid, vitamin C content, titratable acidity and other physical and chemical indicators. The results show that the best fresh strawberry clove essential oil content of 2.0% preservative. Strawberry stored in the corru- gated box presented the best appearance quality. Strawberry extend the storage period of three days, more than the original storage period doubled compared with the blank control.

关 键 词：草莓 丁香精油 湿敏型 纸箱 保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学]