不同保鲜膜对鲜切枇杷果肉保鲜效果的影响  

Different Preservation Films on the Preservation Effect of Fresh Cut Loquats

作　　者：龚琪玲 周宇 李丹阳 李佳璘 GONG Qi-ling;ZHOU Yu;LI Dan-yang;LI Jia-lin(College of Food Science,Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院食品学院

出　　处：《食品研究与开发》2019年第20期27-30,共4页Food Research and Development

基　　金：四川省教育厅社科项目(17ZB0316)

摘　　要：以“米易”枇杷为试验材料,将去皮去籽的枇杷果肉置于2%异抗坏血酸钠溶液中浸泡20 min护色,在(8±1)℃条件下,以无包装枇杷果肉作为对照,研究聚乙烯(polyethylene,PE)、聚氯乙烯(polyvinyl chloride,PVC)、聚丙烯(polypropylene,OPP)3种薄膜包装对枇杷果肉理化指标的影响。结果表明:3种薄膜包装处理均可显著降低果实失重率、丙二醛(malondialdehyde,MAD)含量和过氧化物酶(peroxidase,POD)活性,保持鲜切枇杷果肉的硬度和外观品质。其中PVC薄膜包装可以有效地减少果肉水分散失,延缓果肉在低温贮藏条件下发生的木质化劣变,对鲜切枇杷果肉感官品质的保持明显优于其他薄膜包装材料。Taking“MiYi”loquats as the experimental material,the pitted and seeded loquats pulp was soaked in 2%sodium erythorbate for 20 min to color protection.At(8±1)℃condition,fresh-cut loquats were packed with polyethylene(PE),polyvinyl chloride(PVC),polypropylene(OPP)film,with no film fresh-cut loquats fruit in comparison,to research effects of physical and chemical indicators of the loquats.Three kinds of film packaging could significantly inhibit the weight loss rate,malondialdehyde(MAD)content and peroxidase(POD)activity of the loquats fruit,maintain the hardness,fresh appearance and quality.Specially,PVC film packaging effectively reduced moisture loss of fresh-cut loquats and decreased lignification and deterioration of fresh loquats under low temperature storage conditions.The maintenance of sensory quality was obviously superior to other film packaging materials.

关 键 词：鲜切枇杷 保鲜膜 贮藏 聚氯乙烯 木质化劣变 

分 类 号：S66[农业科学—果树学]