不同包装结合蓄冷剂处理对蟠桃贮藏后货架期品质的影响  

Effects of different packaging treatments combined with cold storage agent on shelf life quality of flat peach after storage

作　　者：谢小燕 郭慧静 赵志永[2] 李自芹 宋方圆[2] XIE Xiaoyan;GUO Huijing;ZHAO Zhiyong;LI Ziqin;SONG Fangyuan(College of Food Science and Technology,Shihezi University,Shihezi Xinjiang 832003,China;Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi Xinjiang 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《新疆农业科学》2023年第4期908-915,共8页Xinjiang Agricultural Sciences

基　　金：兵团重点领域科技攻关项目“果蔬绿色保鲜关键技术集成与示范(2020AB008)”;新疆农垦科学院科技引导计划“服务于电商的蟠桃冷链物流贮运保鲜关键技术研究及应用”(2020YJ015);国家重点研发计划项目“科技助力经济2020”重点专项“蟠桃收贮运节本增效技术集成示范与推广”(SQ2020YFF0413375)。

摘　　要：【目的】筛选适宜蟠桃物流的包装和蓄冷剂,找到最佳的包装组合应用到蟠桃保鲜中,为保持蟠桃物流品质提供参考。【方法】以英格尔蟠桃为试材,将其置于0℃下预冷18 h后,采用周转箱+冰袋(周袋)、周转箱+冰膜(周膜)、泡沫箱+冰袋(泡袋)和泡沫箱+冰膜(泡膜)以及对照组置于自然环境下贮藏24和48 h后,测定箱内温度、果实硬度、可溶性固形物、可滴定酸、腐烂率、丙二醛含量和蔗糖含量。【结果】蟠桃在贮藏24 h后货架期1~2 d试验中,周袋组处理的蟠桃果实能较好保持其货架期品质,降低腐烂率,延缓果实硬度降低,保持糖酸适中,口感较好,其余经过预冷处理的各组保鲜效果依次周膜组、泡袋组和泡膜组。蟠桃在贮藏48 h的实验中,各组的温度均在15℃以上,保鲜效果较好的组合与贮藏24 h的结果一致。【结论】周转箱保鲜效果优于泡沫箱;冰袋的保鲜效果优于冰膜,周袋组贮藏24 h蟠桃果实品质最佳。【Objective】To screen suitable packaging and cool-storage agent for flat peach logistics,and find the best packaging combination and apply it to the preservation of flat peach to maintain the logistics quality of flat peach.【Methods】The“Yinggeer”flat peach was taken as the test material,and the peach was pre-cooled for 18 h at 0℃,using turnover box+ice bag(Zhou bag),turnover box+ice film(Zhou film),foam box+ice bag(bubble bag)and foam box+ice film(bubble film),and the control group was stored in natural environment for 24 h and 48 h.The temperature of the box,fruit firmness,soluble solids,titratable acid,decay rate,malondialdehyde content and sucrose content were determined.【Results】The results showed that in the experiment of flat peach shelf life of 1-2 days after 24 hours of storage,the flat peach fruit treated with Zhou bag group could better maintain its shelf-life quality,reduce the decay rate,delay the reduction of fruit firmness,maintain moderate sugar and acid,and have a good taste.The fresh-keeping effects of the other groups treated with precooling were Zhou film group,bubble bag group and bubble film group.In the experiment of flat peach stored for 48 hours,the temperature of each group was above 15℃,and the combination with good fresh-keeping effect was consistent with that stored for 24 hours.【Conclusion】The fresh-keeping effect of turnover box is better than that of foam box.The fresh-keeping effect of ice bag is better than that of ice film,and the fruit quality of flat peach stored in Zhou bag group for 24 hours is the best.

关 键 词：蟠桃 运输包装 蓄冷剂 货架品质 

分 类 号：TS205.9[轻工技术与工程—食品科学] S662.1[轻工技术与工程—食品科学与工程]