不同聚乙烯薄膜包装对雪青梨冷藏品质的影响  

Effect of Different Packaging Polyethylene Films on the Quality of Xueqing Pear during Cold Storage

作　　者：严灿[1,2] 刘升[1,2] 贾丽娥[1] 阚朝勃 段小明[1] 王达[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097 [2]上海海洋大学,上海201306

出　　处：《包装工程》2015年第15期40-44,共5页Packaging Engineering

基　　金："十二五"国家科技支撑计划(2013BAD19B01;2015BAD19B02);北京市农林科学院科技创新能力建设专项(KJCX20140205)

摘　　要：目的研究0℃条件下不同聚乙烯薄膜包装雪青梨贮藏24周后对其品质的影响。方法采用0.03 mm厚的PE膜、0.06 mm厚的PE膜和微孔膜对雪青梨进行包装后,测量在0℃贮藏24周的品质变化。结果在0℃条件下贮藏24周后,微孔膜包装雪青梨的品质最好,其感官评价为7.0,失重率为1.65%,硬度为24.36 N,维生素C含量为6.68 mg/100 g,可溶性固形物、可滴定酸、可溶性糖质量分数分别为10.93%,0.107%,4.61%。结论薄膜包装能够抑制雪青梨冷藏期间失重率的升高和延缓感官评价、维生素C、可溶性固形物、可溶性糖和可滴定酸含量的降低,微孔膜包装的雪青梨品质最好。The study aimed to investigate the effect of different polyethylene （PE） film packaging on the quality of Xueqing pear during 24 weeks cold storage at 0 ℃. Xueqing pears were packaged with 0.03 mm PE film, 0.06 mm PE film, microporous film, respectively, and stored at 0 ℃ for 24 weeks. The quality changes of Xueqing pears were then analyzed. After 24 weeks storage at 0 ℃, the quality of Xueqing pear packed with microporous film was the best, its sensory evaluation, weight loss, firmness, soluble solid, titratable acid, vitamin C and soluble sugar content were 7.0, 1.65%, 24.36 N, 10.93%, 0.107%, 6.68 mg/100 g, 4.61%, respectively. Taken together, film packaging effectively inhibited the increase of weight loss and delayed the decrease of sensory evaluation and content of VC, soluble solid, soluble sugar and titratable acid of Xueqing pear during cold storage. The quality of Xueqing pear packed with microporous film was the best.

关 键 词：雪青梨 聚乙烯 膜包装 冷藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]