白糯玉米货架期内气调包装保鲜研究  

A Preliminary Study on Preservation of Waxy Maize with Gas Package on Shelf-life

作　　者：刘晨[1] 张轶斌[1] 马倩影[1] 

机构地区：[1]天津现代职业技术学院,天津300350

出　　处：《农产品加工（下）》2016年第2期12-14,共3页Farm Products Processing

摘　　要：探讨了不同充气包装处理对鲜食白糯玉米货架期内常温保鲜的影响。采后鲜食白糯玉米分别采用真空、充空气、充N_2和充CO_2包装,高温灭菌后,在30℃下恒温贮藏90 d。高温灭菌前后和贮藏期间测定菌落总数、水分、可溶性糖、粗脂肪和香气成分。结果表明,充N_2包装可以抑制微生物,保持水分、粗脂肪和可溶性糖的含量,贮藏90 d后综合显示充N_2包装能保持鲜食白糯玉米的口感和香气。Effects of different methods of gas package on freshness of harvested waxy maize at room temperature in its shelf life are investigated. The harvested waxy maize are packaged under vacuum, air, N2 or CO2, respectively, and then stored 90 days at 30 ℃ after the high temperature sterilization. After the sterilization and during storage, the changes of aerobic plate count, water content, soluble sugar content, fat content and aroma were determined. The results show that compare with others, the package with N2 could inhibit the growth of microorganisms, kept the content of water, soluble sugar and fat. After 90 days, both the analysis of texture and the sensory evaluation could show that waxy maize of N2 package had better aroma.

关 键 词：白糯玉米 充气包装 充N2包装 常温 保鲜 

分 类 号：S513.09[农业科学—作物学]