气调包装联合保鲜剂对‘塞外红’苹果中短期贮藏的影响  

Effect of Modified Atmosphere Packaging Combined with Preservatives on Medium and Short-term Storage of‘Saiwaihong’Apple

作　　者：魏智成 任兆琳 田蜜 李娜[1] 朱文立 孙雨 吴昊[1,4,5,6] 朱俊向 WEI Zhi-cheng;REN Zhao-lin;TIAN Mi;LI Na;ZHU Wen-li;SUN Yu;WU Hao;ZHU Jun-xiang(College of Food Science and Engineering,Qingdao Agricultural University,Shandong Qingdao 266109,China;Rural Revitalization Administration of Naiman Banner,Inner Mongolia Tongliao 028300,China;Party School of the CPC Tongliao City Committee,Inner Mongolia Tongliao 028006,China;Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Shandong Qingdao 266109,China;Shandong Collaborative Innovation Center of Special Food,Shandong Qingdao 266109,China;Qingdao Special Food Research Institute,Shandong Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]奈曼旗乡村振兴局,内蒙古通辽028300 [3]中共通辽市委员会党校,内蒙古通辽028006 [4]农业农村部特种食品加工重点实验室(部省共建),山东青岛266109 [5]山东省特种食品协同创新中心,山东青岛266109 [6]青岛特种食品研究院,山东青岛266109

出　　处：《包装工程》2023年第21期144-151,共8页Packaging Engineering

基　　金：山东省自然科学基金(ZR2020MC213,ZR2020QC242);国家自然科学基金专项(M224200002);青岛特种食品研究院项目(6602422079);青岛农业大学高层次人才科研基金(6651120039)。

摘　　要：目的探究不同贮藏温度、气调包装及保鲜剂对‘塞外红’苹果贮藏品质的影响。方法采用冷藏、气调包装(O_(2)与CO_(2)的体积比为5∶1)以及复合保鲜剂(1-甲基环丙烯、CaCl_(2)、甜菜碱)等处理方式,对新鲜采摘的‘塞外红’苹果进行60 d的贮藏实验,分析贮藏期间苹果的质构特性、呼吸强度、外观品质、褐变指数、可滴定酸含量、可溶性固形物含量、抗坏血酸含量、相对电导率、丙二醛含量的变化。结果在贮藏温度0.5℃下,采用气调包装结合保鲜剂处理能够有效抑制‘塞外红’苹果的褐变指数、丙二醛含量和相对电导率的增加。与单独进行0.5℃冷藏处理相比,经过60 d贮藏,处理后苹果的褐变指数、丙二醛含量和相对电导率分别降低了42%、66%、14%。同时,该处理方式延缓了‘塞外红’苹果质构特性的下降,降低了果实的呼吸强度,并保持了较高的抗坏血酸、可溶性固形物和可滴定酸等含量。结论在0.5℃下冷藏并配合气调包装和外源保鲜剂处理可以有效地抑制‘塞外红’苹果的细胞损伤和营养物质的损失,延缓苹果品质的恶化进程。The work aims to explore the effects of different storage temperature,modified atmosphere packaging,and preservatives on the storage quality of'Saiwaihong'apples.Freshly picked‘Saiwaihong’apples were subject to storage for 60 d through refrigeration,modified atmosphere packaging(O_(2)/CO_(2),5∶1),and treatment with a complex preservatives(methyl cyclopropene,CaCl_(2),betaine).During the storage period,changes in the texture properties,respiration rate,appearance quality,browning index,titratable acidity,soluble solids,ascorbic acid,relative conductivity,and malondialdehyde content of the apples were analyzed.At 0.5℃,combined treatment of modified atmosphere packaging and exogenous preservatives effectively suppressed the increase in browning index,malondialdehyde content,and relative conductivity of‘Saiwaihong’apples.Compared to the apples subject to 0.5℃ refrigeration alone after 60 d of storage,the above-mentioned treatment showed a reduction of 42% in browning index,66% in malondialdehyde content,and 14% in relative conductivity.Furthermore,this treatment method also slowed down the decline in fruit texture properties,reduced the respiration rate,and maintained higher levels of ascorbic acid,soluble solids,and titratable acidity in the fruit.Refrigeration at 0.5℃ combined with modified atmosphere packaging and preservatives can effectively inhibit cell damage and nutrient loss in‘Saiwaihong’apples,thus delaying the deterioration of apple quality.

关 键 词：‘塞外红’苹果 气调包装 保鲜剂 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]