不同MA包装对鲜食核桃冷藏品质的影响  

Effects of different modified atmosphere packages on quality of fresh walnuts during cold storage

作　　者：董慧[1] 鲁周民[1] 马艳萍[1] 李鹏霞[2] 高智辉[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品工业科技》2016年第14期287-290,297,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31200518);西北农林科技大学实验示范站科技成果推广资助项目(TGZX2014-20);西北农林科技大学国际科技合作种子基金项目(Z109021530)

摘　　要：为筛选鲜食核桃冷藏期间适宜自发气调(modified atmosphere,MA)包装,以‘辽核2号’鲜食核桃为试材,采用改良聚乙烯袋-11μm(Thn-PE 11)、聚乙烯袋-30μm(PE 30)、聚乙烯袋-50μm(PE 50)和改良聚乙烯袋-90μm(Thk-PE 90)4种不同的MA包装处理,以6μm普通聚乙烯薄膜包装为对照,贮藏于(0±1)℃条件下,定期检测其感官品质、失重率、好果率、CO_2和O_2体积分数以及脂肪、蛋白质、可溶性蛋白、过氧化值(PV)、羰基价(CV)等指标的变化。结果表明,MA包装能够显著提高鲜核桃感官品质和保水能力,其中PE 30包装鲜食核桃品质指标综合表现较好,确定PE 30为鲜食核桃冷藏适宜MA包装。To select appropriate modified atmosphere（ MA） package of fresh walnut during cold storage,‘Liaohe 2＇fresh walnuts were packed in Thn- PE 11（ 11 μm in thickness）,PE30（ 30 μm in thickness）,PE 50（ 50 μm in thickness）,Thk- PE 90（ 90 μm in thickness） packages and ordinary PE package（ as control） at（ 0 ± 1） ℃.The sensory quality,the weight loss rate,the fine fruit rate,CO_2 and O_2 volume fraction,as well as contents of fat,crude protein and soluble protein,and peroxide value（ PV）,carbonyl value（ CV） were monitored. The results indicated that all MA packages could obviously improve the sensory quality and keep the water retention capacity of fresh walnuts in which PE 30 was the best package with a significant good quality during storage. Therefore,PE30 was identified as the optimal package for the preservation of fresh walnuts during cold storage.

关 键 词：鲜食核桃 MA包装 冷藏 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]