真空包装和冷藏保鲜对水果玉米贮藏品质的影响研究  

Study on the effects of vacuum packing and refrigerated preservation on the storage quality of fruit corn

作　　者：李曼宁 彭丽莹 王嘉琪 黄钦彭 何庆华 LI Man-Ning;PENG Li-Ying;WANG Jia-Qi;HUANG Qin-Peng;HE Qing-Hua(College of Chemical and Environmental Engineering,Shenzhen University,Shenzhen 518071,China;Shenzhen Key Laboratory of Food Macromolecules Science and Processing,Shenzhen University,Shenzhen 518060,China)

机构地区：[1]深圳大学化学与环境工程学院,深圳518071 [2]深圳大学,深圳市食品大分子科学与加工重点实验室,深圳518060

出　　处：《食品安全质量检测学报》2024年第7期184-191,共8页Journal of Food Safety and Quality

基　　金：深圳市科技计划项目基础研究项目(JCYJ20200109114242138、JSGG20200225150707332、ZDSYS20210623100800001);国家自然科学基金项目(22078198);广东省自然科学基金项目(2021A1515010687);广东省农村科技特派员项目(KTP20210345)。

摘　　要：目的研究真空包装和冷藏对水果玉米保藏品质的影响并筛选最佳保鲜条件。方法采用常温散装、常温袋装、真空常温袋装、低温真空袋装(空气预冷和冷水预冷)5种保鲜条件贮藏水果玉米14 d,评价品质评分、含水率、硬度、皱缩率、可溶性固形物(total soluble solid,TSS)、色差以及内芯和外观等变化。结果常温散装组第4 d开始含水率和品质评分显著降低,皱缩率显著升高;常温袋装组第10 d开始硬度显著升高;真空常温袋装组第6d开始TSS显著下降;低温真空袋装(空气预冷和冷水预冷)在第14d时所有指标均保持较好,其中空气预冷组综合评分最高,表明可以将保质期延长至14 d。结论低温真空袋装组(空气预冷)是最佳贮藏方法,能最大限度地保留品质、含水率和营养物质,并延长保质期。Objective To study the effects of vacuum packaging and refrigeration on the preservation quality of fruit corn and screen the best preservation conditions.Methods The fruit corns were stored in 5 kinds of preservation conditions including bulked at room temperature,packaged at room temperature,vacuum-packed at room temperature,and vacuum-packed at low temperature(pre-cooling by air and pre-cooling by cold water)for 14 days to evaluate the changes of quality score,water content,hardness,shrinkage rate,the total soluble solid(TSS),color difference,inner core and appearance.Results Water content and quality score decreased significantly and shrinkage rate increased significantly from day 4 in the room temperature bulk group;hardness increased significantly from day 10 in the room temperature packaged group;TSS decreased significantly from day 6 in the vacuum-packed at room temperature group;and the vacuum-packed at low temperature(pre-cooling by air and pre-cooling by cold water)group maintained all the indexes better at day 14,with the pre-cooling by air group having the highest composite scores,which indicated that it could extend shelf-life up to 14 days.Conclusion The vacuum-packed at low temperature group(pre-cooling by air)is the best storage method to maximize retention of quality,water content and nutrients,and to extend shelf life.

关 键 词：水果玉米 预冷 保鲜 贮藏品质 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]