百里香精油与气调技术联用对草莓货架寿命的影响  

EFFECT OF COMBINATION OF THYME ESSENTIAL OIL AND CONTROLLED ATMOSPHERE ON THE SHELF-LIFE 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：《河南工业大学学报（自然科学版）》2016年第3期71-75,95,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家"十二五"科技计划支撑项目(2011BAD24B01);天津食品安全低碳环保制造协同创新中心资助项目

摘　　要：研究百里香精油和气调技术联用对草莓货架寿命的影响。以PE膜为包装材料,当百里香精油添加量为50μL,气调比例为60%O2、1.2%CO2时,草莓贮藏22 d以上依然具有很高的商品价值;以PE/OPP/PE复合膜为包装材料,当百里香精油添加量为20μL,气调比例为60%O2、1.2%CO2时,草莓贮藏25 d以上依然具有很高的商品价值;此外,这两种条件下,草莓样品均未出现腐烂现象,在贮藏期内实现了零霉变的理想效果,其货架寿命较单纯的气调包装均延长了4 d以上。试验结果证实植物精油与气调技术联用对草莓来说是一种有效的保鲜方法 。The present study was to investigate the effects of combination of thyme essential oil and controlled atmosphere on the shelf-life of strawberry. Under the conditions of packaging material of corona treated PE film, the additive amount of thyme oil of 50 μL, and gas ratio of 60% O2 to 1.2% CO2, the strawberry still had very high commodity value after 22 days storage. While the packaging material of PE/OPP/PE composite membrane, the additive amount of thyme oil of 20 μL and gas ratio of 60% 02 to 1.2% CO2, the strawberry also had very high commodity value after 25 days storage. Moreover, the strawberry samples were not decayed during the storage period under these two conditions, and the shelf-life was extended to more than 4 days than the samples under simple modified atmosphere packaging. It was concluded that the combination of plant essential oil and gas technology was an effective preservation method for strawberry.

关 键 词：草莓 百里香精油 气调包装 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]