缓释SO_2的包装材料对‘玫瑰香’葡萄保鲜效果研究  

Research on the Influence of Sustained Release SO_2 Package Material on Fresh-keeping Effect of Muscat Hamburg Grape

作　　者：李传友[1] 赵丽霞 张京开[1,3] 李东立 李志强[1,3] 刘旺[1,3] 

机构地区：[1]北京市农业机械试验鉴定推广站,北京100079 [2]北京市延庆县农业机械研究所,北京102100 [3]北京市创新团队叶菜设施设备功能研究室,北京100079 [4]北京市印刷包装材料与技术重点实验室,北京102600

出　　处：《农学学报》2014年第5期35-40,共6页Journal of Agriculture

基　　金：北京农业科技项目"葡萄智能保鲜技术研究与示范"(20120122);北京市创新团队叶菜设施设备功能研究室专项目资金项目"葡萄智能保鲜技术示范与推广"(20130216)

摘　　要：为了解决葡萄保鲜时间短及保鲜后品质下降的问题,利用一种可以智能缓释杀菌剂的功能性包装材料在常温下保鲜‘玫瑰香’鲜食葡萄。对保鲜袋的顶空气体组成、葡萄的硬度、总可溶性固形物含量、总酸和维生素C含量进行了测试,实验中采用2种具有不同透气性的功能性保鲜袋,1种普通聚乙烯包装袋(配市售纸质杀菌药包)与裸放葡萄进行对比。结果表明,裸放的‘玫瑰香’葡萄在常温下的货架期为4天,在室内环境下(25℃)保存4天之后,葡萄就会损失水分发生明显的褐变。在普通的聚乙烯袋中配合市售常温保鲜纸质垫片,葡萄的货架期可以达到6天,在功能保鲜袋内‘玫瑰香’葡萄常温下货架期可以达到8天,且葡萄的风味纯正,品质保持很好。This paper is aim to solve problems about the short storage preservation time of the grape and the quality degradation after preservation. The influence of active packaging film with SO： generating on the quality loss of grapes stored at room temperature （25℃） was addressed. Table grapes were tested with three different packaging films. Two active packaging films with different oxygen translation rate （OTR） and one commercially available film plus a commercially available SO： generating pads were used. The packed grape quality during storage was determined by monitoring the headspace oxygen and carbon dioxide concentration, the browning index, firmness, soluble solids content, titratable acidity and vitamin C concentration. The obviously browning and water loss were obtained for control grapes exposed under room atmosphere after 4 days. The commercially available PE film plus a commercially available SO： generating pads was extend shelf time to 6 days. Two active packaging films （bags） successfully preservved the quality of packed grapes for the entire observation period （8 d）.

关 键 词：常温 缓释 包装 保鲜 

分 类 号：S633.1[农业科学—蔬菜学]