真空预冷结合微孔膜包装对鲜枸杞贮藏品质的影响  

Storage quality of fresh Lycium barbarum by vacuum precooling and microporous membrane packaging

作　　者：鲁玲 康宁波[1] 刘贵珊[1] 贺晓光[1] 李娟[1] Lu Ling;Kang Ningbo;Liu Guishan;He Xiaoguang;Li Juan(School of Food and Wine,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021

出　　处：《农业工程学报》2021年第10期245-252,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：宁夏回族自治区重点研发计划重大专项(2018BCF01001);宁夏回族自治区重点研发(引才专项)项目(2020BEB04025)。

摘　　要：为了延长鲜枸杞贮藏保鲜期,该研究通过真空预冷结合微孔膜包装对鲜枸杞的贮藏品质进行研究,设置不同预冷终温(2、4、6℃)和终压(800~1000、1000~1200、1200~1500 Pa)对鲜枸杞进行真空预冷处理,通过比较真空预过程中鲜枸杞失重率、蜡质层和呼吸强度指标来确定较优工艺参数;之后将真空预冷较优工艺参数下的鲜枸杞用微孔膜包装后在(-1±0.5℃)的冷库中进行贮藏,以微孔膜包装处理和未经任何处理的鲜枸杞作为对照组,比较贮藏过程中硬度、可溶性固形物(Total Soluble Solids,TSS)、色差、呼吸强度、过氧化氢酶(Catalase,CAT)活性指标来综合分析不同处理对鲜枸杞贮藏品质的影响。结果表明:终温6℃和终压800~1000 Pa对鲜枸杞失重率影响较小;终温6℃和终压1200~1500 Pa对鲜枸杞内表皮结构损伤较小;终温2℃和终压800~1000 Pa鲜枸杞呼吸强度最低,综合考虑3个指标,终温6℃,终压1200~1500 Pa为鲜枸杞真空预冷较优工艺参数;在贮藏期间,真空预冷结合微孔膜包装与其他两组相比较,可有效延缓鲜枸杞硬度和TSS下降,降低呼吸强度,抑制色差变化和CAT活性的下降(P<0.05)。该研究为鲜枸杞贮藏保鲜提供新方法。Fresh Lycium barbarum(wolfberry)is one of the most popular medicinal and food supplements in China.The favorite taste and rich nutrients substances have drawn much more attention,with emphasis on a wide range of health benefits in recent years.Nevertheless,the postharvest fresh Lycium barbarum generally presents high respiratory climacteric intensity and very active physiological responses.Specifically,the fruit stalk is easy to fall off during ripening,which makes the juice of Lycium barbarum flow out and prone to mold pollution.As such,the preservation period of postharvest fresh fruit is only 2-3 days under normal temperature,indicating a very high occurrence of damage rate.Therefore,a great challenge still remains on the preservation of fresh Lycium barbarum fruit.Fortunately,vacuum precooling can quickly eliminate the field heat of fresh Lycium barbarum,while reducing the respiratory intensity.Since the precooling is very remarkable,only a few efforts were made on the vacuum precooling in the fresh Lycium barbarum.Furthermore,the respiration rate is relatively high in the fresh Lycium barbarum after harvest,which the air permeability of ordinary film cannot meet.It is easy to cause low oxygen concentration and high carbon dioxide concentration in the membrane,resulting in anaerobic respiration and carbon dioxide poisoning of fresh Lycium barbarum,and ultimately losing the nutritional value of fresh Lycium barbarum.Therefore,a high permeability film is highly demanding to deal with the breathing problem of fresh Lycium barbarum.Particularly,microporous film preservation is widely expected to be an ideal preservation way at present.In this study,the storage quality of fresh Lycium barbarum was investigated using vacuum precooling combined with microporous membrane packaging.The weight loss rate,wax layer,and respiration rate of fresh Lycium barbarum were also compared to determine the optimal process parameters.The fresh Lycium barbarum with vacuum precooling under the best process parameters was packaged with

关 键 词：贮藏 品质控制 真空预冷 微孔膜包装 鲜枸杞 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]