MA包装厚度对“富有”柿子采后贮藏品质的影响  

Influence of MA Packaging Thickness on Quality of “Fuyou”Persimmon Fruit during Postharvest Storage

作　　者：肖璐[1] 赵永刚[1] 张振富[1] 王志超[1] 王美兰[1] 周志才[1] 

机构地区：[1]烟台大学食品科学与工程研究所,烟台264005

出　　处：《食品工业》2014年第9期184-188,共5页The Food Industry

摘　　要：在温度为0℃±0.5℃、相对湿度为90%~95%的贮藏条件下,用3种不同厚度（0.012 mm,0.018 mm,0.024mm）的聚乙烯袋对“富有”柿子进行自发气调（MA）贮藏,定期对各处理组袋内气体浓度变化,柿果的可溶性固形物（TSS）、膜透性、VC含量、多酚氧化酶（PPO）、过氧化物酶（POD）活性以及柿果硬度和黏附力进行测定。通过分析各指标在贮藏期间的变化,比较了3种不同厚度MA包装的贮藏效果。结果表明：0.024 mm厚的MA包装能使袋内保持较低的O2和较高的CO2气体组成,气调效果较好;贮藏60 d时,该包装组能够较好地保持柿果的可溶性固形物和VC的含量,有效地抑制了柿果膜透性和PPO和POD活性的增大,延缓了果实的组织褐变及衰老,使柿果保持了较好的质构特性,延长了柿果的贮藏期。Persimmon fruit were stored with three different thicknesses （0.012 mm, 0.018 mm, 0.024 mm） polyethylene bags by modified atmosphere packaging （MAP） at 0℃-0.5℃ and 90%-95% relative humidity. Change of gas concentration in bags, Physiological parameters such as total soluble solids （TSS）, membrane permeability, VC content, polyphenol oxidase （PPO） activity, peroxidase （POD） activity, fruit hardness and adhesive force were monitored periodically during storage to compare the effectiveness of the three kinds of different treatments. The results showed that： the MAP-3 of 0.024 mm kept lower 02 and CO2 composition. Alter 60 days of storage, MAP-3 maintained the content of TSS and VC content primely, inhibited the increase of membrane permeability and PPO activity, delayed the browning of fi＇uit tissue, maintained higher POD activity to eliminate the metabolism-related free radicals, delayed the senescence of persimmon fruit, made the persimmon fruit maintain higher texture properties and extend the storage period of persimmon fruit.

关 键 词：柿果 不同厚度 气调包装(MAP) 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]