不同包装对冷藏和货架期黑布朗李果实品质及乙烯释放速率的影响  

Effects of different packaging on the quality and ethylene release rate of black plum fruit during cold storage and the subsequent shelf life

作　　者：王丽敏[1] 洪凯[1] 李倩倩[1] 桑伟娜 赵玉梅[1] 曹建康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2017年第14期272-275,279,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费项目(21173034)

摘　　要：黑布朗李分别经PE、PVC和微孔膜包装后在0℃贮藏,以无包装为对照,研究不同材料包装对冷藏及货架期(25℃)黑布朗李果实品质的影响。结果表明,包装可以显著(p<0.05)降低果实失重率,对果实贮藏期品质具有良好的影响;PVC包装能显著地降低包装内O_2体积分数(p<0.05),提高CO_2体积分数,并能够有效地延缓货架期李果实硬度下降,维持较高的SSC;PE包装的李果实软化缓慢,与其他组果实相比转色指数最高。PE、PVC和微孔膜包装均能有效地抑制贮藏过程中李果实乙烯的释放速率。Effects of packaging with PE,PVC and microporous membrane packaging on the quality and ethylene release rate of black plum fruit at 0 ℃ and the subsequent shelf life at 25 ℃ were investigated.The experiment results showed that the weight loss rate was inhibited effectively with PE,PVC and microporous membrane packaging（ p〈0.05） which was good for fruit storage.Among these packaging,PVC could most effectively change air condition in package by reducing the volume fraction of O2 and increasing that of CO2（ p〈0.05）.The decline of firmness could be delayed effectively and SSC was kept at a high level.Softening was delayed with PE packaging,and the color change was higher than other plum significantly.Microporous membrane was suitable for fruits that sensitive to CO2.Ethylene release rate of plums could be inhibited effectively during storage with PE,PVC and microporous membrane packaging,compared with the control without packaging.

关 键 词：黑布朗李 包装 贮藏 货架期 乙烯 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]