两种保鲜袋对鲜切南瓜低温贮藏下保鲜效果的影响  

Effect of Two Fresh-keeping Bags on Fresh-cut Pumpkin of Low Temperature Storage

作　　者：贯云娜 张丹丹[1] 朱俊向[1] 杨绍兰[1] 吴昊[1] 甄天元[1] 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《现代食品科技》2014年第2期134-139,共6页Modern Food Science and Technology

基　　金：山东省现代蔬菜产业技术体系(SDSXDSCCYJSTX)

摘　　要：以新鲜的、无病虫害、成熟度、大小基本一致的"蜜本"南瓜为试验材料,去皮、瓤后,用锋利菜刀纵切成块(1.5 cm厚)。分别用气调保鲜袋和PE保鲜袋包装,以无包装的作为对照,贮藏于4℃冷库,贮藏期间,定期抽样检测其失重率、硬度、乙烯释放量、MDA、Vc含量、可溶性蛋白质、多糖含量等指标,探讨气调保鲜袋和PE保鲜袋对低温贮藏环境(4℃)下鲜切南瓜的保鲜效果。结果表明:在4℃贮藏条件下,贮藏至第12 d,气调保鲜袋和PE保鲜袋均能有效地(P<0.05)抑制鲜切南瓜乙烯释放量的增加和MDA的积累,延缓了CAT和POD酶活性的下降;鲜切南瓜中的Vc、可溶性蛋白质、多糖和类胡萝卜素的含量分别为对照组的3.1倍、2.1倍,2.5倍、1.7倍,2.6倍、1.7倍,2.1倍、1.4倍,延缓了硬度的下降和失重率的增加;而气调保鲜袋比PE保鲜袋能更好地保持鲜切南瓜的贮藏品质和营养。Fresh-cut pumpkin has the characteristics of fresh, nutritious, convenient and edible, and as the trend of concerns in fresh-cut vegetables and fruits dramatic increased, the further research and development in this area are expected. No pest, same maturity and size pumpkin ＂MiBen＂ was selected and fresh-cuRed, packed by PE plastic bag and modified atmosphere bag and then stored at 4 ~C. The weight loss rate, hardness, ethylene production, MDA, the contents of vitamin C, soluble protein, polysaccharide and arotenoid during storage were investigated. Results showed that after storage of 12 d ,modified atmosphere bag and PE plastic bag effectively （P〈0.05） delayed ethylene production and MDA accumulation, declined CAT and POD activities, and delayed the decrease in hardness and the increase in weight loss rate of fresh-cut pumpkin..The contents of vitamin C, soluble protein, polysaccharide and arotenoid in PE plastic bag and modified atmosphere bag were 1.1, 0.7, 0.4 times and 2.1, 1.5, 1.6, 1.1 times, respectively, more than the control. Meanwhile, modified atmosphere bag maintained better quality and nutrition of flesh-cut pumpkin during the whole storage than PE plastic bag.

关 键 词：鲜切南瓜 保鲜袋 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]