气调包装对百香果贮藏品质的影响  

Effects of Modified Atmosphere Packaging on Quality of Passion Fruit during Storage

作　　者：陈美花[1] 熊拯[1] 庞庭才[1] 

机构地区：[1]钦州学院食品工程学院,广西钦州535011

出　　处：《食品科学》2016年第20期287-292,共6页Food Science

基　　金：钦州学院校级科研项目(2014XJKY-15B)

摘　　要：为探讨不同气调包装材料对百香果贮藏品质的影响,以‘紫香1号’百香果为试材,对其进行活性袋包装和普通聚乙烯袋包装两种处理,包装好后封口,并于温度（25±1）℃、相对湿度70%～80%的条件下贮藏;相同成熟度未进行包装的果实于相同条件下贮藏作为对照,监测贮藏期间百香果的质量损失率、可溶性固形物与可滴定酸含量、果皮的L＊、a＊、b＊值、果皮缺陷指数及贮藏寿命.结果表明,与对照相比,两种气调包装均减缓了果实质量损失率的上升,延缓了果皮缺陷指数及其他与百香果后熟有关的物理化学变化,能延长贮藏寿命至少6 d;采用活性包装的百香果品质保持得更好,货架期更长.This study aimed to investigate the influence of modified atmosphere packaging （MAP） with different materialson the quality of passion fruit during storage. ‘Zixiang No.1’ passion fruits were packaged in two different types ofpackaging, namely active packaging with active bags and ordinary packaging with polyethene bags. Subsequently, the twopackaging treatments were sealed and stored at （25±1） ℃ and 70%–80% relative humidity. The unpackaged fruits withthe same maturity stored under the same conditions served as controls. During storage, weight loss, soluble solids contentand titratable acidity, peel L＊, a＊, and b＊ value, peel defect index and storage life were monitored until the end of storage.Compared to controls, both MAPs slowed down the rate of weight loss and the changes in peel defect index and otherphysicochemical indexes associated with passion fruit ripening and hence prolonged the shelf life of passion fruit by atleast 6 days. On the other hand, the active packaging was better than the ordinary one in maintaining the postharvest qualityattributes of passion fruit and therefore extending its shelf life.

关 键 词：百香果 气调包装 物理化学 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]