包装袋开孔率对荔枝低温货架销售品质的影响  

Effects of packaging bags with different ventilation rates on the quality of litchi sold on the low temperature shelf

作　　者：杨松夏[1,2] 陆华忠[1,2] 吕恩利[1,2] 岑康华[1,2] 赵俊宏[1,2] 

机构地区：[1]华南农业大学南方农业机械与装备关键技术教育部重点实验室,广东广州510642 [2]华南农业大学工程学院,广东广州510642

出　　处：《食品工业科技》2014年第15期338-342,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2013BAD19B01);现代农业产业技术体系建设专项资金(CARS-33-13)

摘　　要：以"妃子笑"荔枝为实验材料,采用低温货架实验平台进行对比实验,研究了不同包装袋开孔率对荔枝低温货架销售品质的影响。结果表明:开孔包装袋包装可以显著(p<0.05)抑制荔枝品质的下降,并且包装袋开孔率大小对荔枝品质也有较大影响。随着销售期的延长,1%开孔率相比于3%和5%开孔率可显著(p<0.05)抑制荔枝失水、褐变和好果率下降,一定程度上延缓可滴定酸分解和色差下降,但是不同包装袋开孔率大小对可溶性固形物含量的影响无显著差异(p>0.05)。并且,1%开孔率在销售期12h后抑制可溶性固形物分解和果皮褐变的作用会有所下降。该研究为荔枝保鲜销售技术研发提供参考。In order to study the effects of packaging bags with different ventilation rates on the quality of litchi sold on the low temperature shelf, an experiment which used ＂Feizixiao＂ litchi as materials and low temperature shelf as platform was carried out.The results showed that packaging with perforated bags could significantly（p 〈 0.05） inhibit the decline of litchi quality sold on low temperature shelf.And the ventilation rate of packaging bags also had great influences on litchi quality.As the extension of sales period,packaging bags with ] % ventilation rate was able to significantly（p 〈 0.0.5） inhibit the water loss, peel browning and good fruit rate reducing compared with those with 3% and 5% ventilation rate. Besides, packaging bags with 1% ventilation rate could delay the decomposition of titratable acid （TA）and decline of color difference.However,the impacts of different ventilation rates on total soluble solids（TSS） content had no significantly differences（ p 〉0.05）. In addition, the inhibiting action of packaging bags with 1% ventilation rate on the decomposition of TSS and peel browning decreased after 12h.This research could provide a reference for the researching of litchi fresh-keeping sales technology.

关 键 词：荔枝 包装袋 开孔率 低温货架 品质 

分 类 号：TS206.2[轻工技术与工程—食品科学]