低温(2℃)下不同类型功能包装对樱桃保鲜效果的影响  

Preservation Effect of Different Films on the Cherry at Low Temperature (2℃)

作　　者：刘青[1] 李东立[1] 许文才[1] 廖瑞娟[1] 石佳子 

机构地区：[1]北京印刷学院印刷包装材料与技术北京市重点实验室,北京102600

出　　处：《农产品加工（下）》2015年第7期5-7,11,共4页Farm Products Processing

基　　金：北京市教委人才强教项目(IHLB No.PXM2010-014223-095557);北京市教委实验室建设项目(PXM2012_014223_000039);研究生教育与产业化项目(21090112001);自然基金国家自然科学基金面上项目(31471653)

摘　　要：以低温(2℃)下裸放作为参照组,对比研究以单功能型纸塑复合抗菌薄膜A、单功能型智能缓释抗菌复合薄膜B、智能杀菌型塑塑复合薄膜AP为保鲜材料的3种保鲜方案对樱桃保鲜效果的影响。试验中对包装袋内的顶空气体组成、樱桃的外观品质、失质量率、褐变程度、可溶性固形物含量、总酸含量及VC含量进行测试分析。结果表明,低温(2℃)下裸放组(对照组)的樱桃可以达到15 d,而3组保鲜方式可以明显延长樱桃的贮藏时间,且抗菌薄膜A和复合型薄膜AP保鲜方式效果更佳,能够有效保持樱桃品质。The effects on shelf-life of three kinds of preservation packaging are comparatively investigated ： single function type of paper plastic composite antibacterial film A, single function type intelligent release antibacterial film B and the dual function type antibacterial-high permeability film AP, the cherries naked as the control groups. During the experiment, the headspace concentrations, appearance quality, water loss, stem browning, solidity, TSS, TA, and the VC content are tested and an- alyzed. The experimental results show that： the low temperature （2 ℃） naked group （control group） of cherry can take up to 15 days, while the three group treatment can prolong obviously the storage time of cherry, and the antibacterial film A and AP composite preservative effect is better, can effectively keep the quality of cherries.

关 键 词：樱桃 单功能型纸塑复合抗菌薄膜 单功能型智能缓释抗菌复合薄膜 智能杀菌型塑塑复合薄膜 

分 类 号：S662.5[农业科学—果树学]