不同气体比例对草莓气调包装保鲜效果的影响  

Effect of Different Gas Ratio on the Fresh-keeping Effect of Modified Atmosphere Packaging of Strawberry

作　　者：丁华[1] 王建清[1] 王玉峰[1] 董婧[2] 

机构地区：[1]天津科技大学包装与印刷工程学院,天津300222 [2]中国包装科研测试中心,天津300457

出　　处：《包装与食品机械》2016年第3期15-19,55,共6页Packaging and Food Machinery

基　　金：国家"十二五"科技计划支撑项目"食品包装关键技术装备及材料开发与示范"(2011BAD24B01)

摘　　要：以PE膜为包装膜,分别制备了气体比例为60%O_2+1.2%CO_2、7.5%O_2+16.5%CO_2、8%O_2+8%CO_2的气调包装件,以空气气体比例为对照组,根据草莓保鲜品质指标评价不同气体比例对草莓的保鲜效果。试验结果表明:与空气对照组相比,60%O_2+1.2%CO_2的气体比例可有效保持草莓的感官品质、硬度、Vc含量及总酸含量,减缓果汁p H值升高,对失重率和可溶性固形物影响不大;可将草莓的货架寿命延长2天。The modified atmosphere packagings whose gas ratio were 60%O2 ＋1 .2%CO2 ,7 .5%O2 ＋16.5%CO2 and 8%O2 ＋8%CO2 were prepared by using PE film,respectively.The air modified atmosphere packaging of gas ratio were control group,the fresh-keeping effect of different gas ratio on strawberry was evalu-ated according to the strawberry preservation quality index.The experimental results show that：compared with the air control group,the modified atmosphere packaging of gas ratio of 60%O2 ＋1 .2%CO2 can effectively maintain the sensory quality,hardness,VC content,total acid content,and slowe down the speed of juice pH value increase,had little effect to the weightlessness rate and soluble solid material.The shelf life of strawberry can be extended 2 days.

关 键 词：气体比例 草莓 气调包装 保鲜 

分 类 号：TS207.3[轻工技术与工程—食品科学]