自发气调包装对青皮核桃采后生理及品质的影响  

Effects of Film Packaging Treatments on Physiological Metabolism and Quality of Postharvest Green Walnuts

作　　者：郭园园[1] 鲁晓翔[1] 李江阔[2] 陈绍慧[2] 张鹏[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科学》2014年第4期205-209,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD38B01);天津市重点科技攻关项目(11ZCKFNC01900)

摘　　要：以青皮核桃为试材,研究了采用不同厚度的聚乙烯(polyethylene,PE)袋自发气调包装方式,在冷藏((0.0±0.5)℃)期间采后生理及品质的变化规律。结果表明:PE袋包装处理可有效降低果实霉腐率,延缓劣变进程,保持青皮核桃的原有水分和色泽,有效抑制酸价的升高,提高青皮核桃仁过氧化氢酶的活性,并使多酚氧化酶和脂氧合酶活性维持在较低的水平,使青皮核桃的贮藏期延长到90 d。厚度为40μm的PE袋包装处理达到了最好的保鲜效果。The effects of modified atmosphere packaging （MAP） with polyethylene （PE） bags of different thicknesses on physiology of green walnuts during cold storage temperature （（0.0 ±0.5）℃ were investigated. The results showed that MAP packaging with PE effectively reduced the incidence of mould decay, delayed fruit deterioration, maintained the original moisture content and the original color of green walnuts, inhibited the increase of acid value and increased the activity of catalase （CAT）. The activities of polyphenoloxidas （PPO） and lipoxygenase （LOX） were also maintained at a lower level. The treatments of PE packaging could extend the storage life to up to 90 days. Packaging with 40 μm thick PE could provide the best preservation of green walnuts.

关 键 词：青皮核桃 自发气调包装 生理代谢 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]