包装对菠萝黑心病和品质的影响  

Influence of Packing on Quality Changes and Internal Browning Developments of Pineapple Fruit During Storage

作　　者：徐函兵[1] 马克群[1] 张鲁斌[2] 弓德强[2] 洪克前[2] 

机构地区：[1]信阳农林学院,河南信阳464000 [2]中国热带农业科学院南亚热带作物研究所海南省热带园艺产品采后生理与保鲜重点实验室,广东湛江524091

出　　处：《热带作物学报》2014年第11期2303-2306,共4页Chinese Journal of Tropical Crops

基　　金：广东省科技计划项目(No.2012B020415002)

摘　　要：以国内主栽品种巴厘的夏季果为试材,研究不同包装材料对菠萝黑心病及相关品质指标的影响。结果表明:0.02 mm聚乙烯、0.03 mm聚氯乙烯、0.05 mm聚氯乙烯包装均可降低贮藏菠萝的失重率,减少黑心病的发生率。贮藏15 d时,不同包装菠萝的可溶性固形物、维生素C、可滴定酸、可溶性蛋白含量无显著差异,但0.05 mm聚氯乙烯薄膜包装可维持可溶性总糖含量,因此,0.05 mm聚氯乙烯包装菠萝能更好地保持其品质。The summer pineapple fruits were packed by three different materials（0.02 mm polyethylene, 0.03 mm polyvinyl chloride（PVC）and 0.05 mm PVC）at room temperature for 25 days. The influences of different packing materials on quality parameters, comprising weight loss rate, internal browning （IB）, total soluble solids （TSS）, vitamin C, soluble proteins, titratable acidity （TA）and soluble sugars of fruit were investigated. The results indicated that the decrease in weight loss and IB incidence in all packed fruits could be reduced compared to the control. There was no significant difference in TSS, vitamin C, soluble proteins and TA in the packed fruits, while a noticeable increase was found in soluble sugars in the fruits packed by 0.05 mm PVC after 15 days of storage. The results suggested that package with 0.05 mm PVC could provide a useful mean of maintenance of quality attributes and resistance to IB development of harvested pineapple fruit.

关 键 词：菠萝 包装 黑心病 品质 

分 类 号：S668.3[农业科学—果树学]