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作 者:舒祖菊[1] 周斐 高宝善 黄思琦 赵瑞新 米李娜 SHU Zuju;ZHOU Fei;GAO Baoshan;HUANG Siqi;ZHAO Ruixin;MI Lina(School of Light Textile Engineering and Art,Anhui Agricultural University,Hefei,Anhui 230036,China)
机构地区:[1]安徽农业大学,轻纺工程与艺术学院,安徽合肥230036
出 处:《塑料》2022年第5期121-125,共5页Plastics
基 金:安徽省自然科学基金面上项目(2008085MC84);安徽农业大学引进与稳定人才项目(wd2018-15);安徽农业大学创新创业项目(XJDC2020286,202110364772)。
摘 要:以圣女果为研究对象、未处理组为参照,分别采用茶多酚、PE膜或PE膜协同茶多酚处理和包装圣女果,研究常温下,不同保鲜包装方式对圣女果品质的影响。结果表明,与对照组相比,PE膜和茶多酚分别能减缓圣女果的呼吸作用和氧化进程,当两者产生协同作用时,失重率、硬度、可溶性固形物和抗坏血酸的含量下降均较为缓慢,使其保鲜效果达到最佳。各组保鲜效果顺序为PE膜协同茶多酚处理组C>PE膜处理组D>茶多酚处理组B>未处理组A,这是由于,C组中具有气调效应的PE膜与具有抑菌抗氧化的茶多酚协同调节包装内的物质和氛围,抑制圣女果呼吸代谢和氧化,能有效地延长圣女果的货架期,保证货架期内圣女果的品质,为果蔬包装的简约化和大众化设计方案提供了思路和依据。Taking cherry tomatoes as the research object,and the untreated group as the control,the cherry tomatoes were treated and packaged with tea polyphenols,PE film,or PE film combined with tea polyphenols.The effect of different preservation packaging methods on the quality of cherry tomatoes was studied at room temperature.The results showed that,compared with the control,PE film and tea polyphenols could slow down the respiration and oxidation process of cherry tomatoes,respectively.The preservation effect of tea polyphenols’synergy with PE film was the best due to the slowest decline of weight loss,firmness,soluble solid content and ascorbic acid content.The order of the preservation effect of each group was:Group C of PE film combined with tea polyphenols>Group D of PE film>Group B of tea polyphenols>Group A of untreated ones.Namely,for Group C,PE film with modified atmosphere effect and tea polyphenols with the antibacterial and anti-oxidant effect coordinately adjusted the substances and atmosphere in the package,which inhibited the respiratory metabolism and oxidation of cherry tomatoes.Therefore,Group C could effectively extend the shelf life of cherry tomatoes,and ensure its’quality during the shelf life,which provided ideas and basis for the simplified and popular design of fruit and vegetable packaging.
分 类 号:TQ325.12[化学工程—合成树脂塑料工业]
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