新型包装材料对西兰花冷链贮藏品质的影响  

Effect of New-type Packaging Materials on Quality of Broccoli by Cold Chain Storage

作　　者：王福东[1] 赵立群[1] 钱井 晋彭辉[1] WANG Fudong;ZHAO Liqun;QIAN Jing;JIN Penghui(Beijing Agricultural Technology Extension Station,Beijing 100029,China)

机构地区：[1]北京市农业技术推广站,北京100029

出　　处：《蔬菜》2024年第7期50-55,共6页Vegetables

基　　金：北京市农业农村局乡村振兴科技项目(20220511-01)。

摘　　要：西兰花采后代谢旺盛,若贮藏不当,商品品质会快速降低,失去食用价值,造成经济损失,而包装保鲜是最简洁的解决方式。为明确包装材料对西兰花货架期品质的影响,以耐寒优秀为试验材料,分别采用聚乙烯包装袋、复命锁鲜袋、物理有孔包装袋、欧乐蔬菜保鲜袋4种包装材料,研究了不同材料包装西兰花在(5±2)℃条件贮藏过程中的失重率、感官指数等变化规律。结果表明:欧乐蔬菜保鲜袋、复命锁鲜袋、物理有孔包装袋较对照聚乙烯包装袋可延长超市货架期2~4 d,其中以欧乐蔬菜保鲜袋效果最好,贮藏第9天时西兰花失重率为0.42%,较对照降低1.35百分点,贮藏第8天感官指数为9.0,比对照提高4.0,符合超市销售许可标准,贮藏第16天感官指数为5.0,仍具有食用价值;复命锁鲜袋贮藏第9天时失重率为0.27%,较对照降低1.50百分点,贮藏第7天时符合超市销售许可标准,贮藏第14天时仍具有食用价值;物理有孔包装袋贮藏第6天时失重率为0.13%,较对照降低0.74百分点,贮藏第6天时符合超市销售许可标准,贮藏第13天时仍具有食用价值。3种新型包装材料与冷链结合均能保持西兰花外观品质,并降低损耗率,从对延长货架期的综合效果来看,欧乐蔬菜保鲜袋效果最好,贮藏第8天的西兰花感官品质无明显变化。The metabolism of broccoli is vigorous after harvest,if the broccoli were not stored properly,the quality of the broccoli would decrease rapidly and lost its edible value and benefits.Packaging to keeping fresh is the simplest solution to solve the above problems.To clarify the impact of packaging materials on the shelf life quality of broccoli,variety of'Naihanyouxiu'was used as the experimental material,and four newtype packaging materials were used,including polyethylene packaging bags,fuming fresh-keeping bags,physical perforated packaging bags and oule vegetable fresh-keeping bags,the change laws of weight loss rate and sensory index of broccoli packaged with different materials during storage at(5±2)℃were studied.The results showed that the shelf lives in supermarket of broccoli packaged by fuming fresh-keeping bags,physical perforated packaging bags and oule vegetable fresh-keeping bags were extended by 2-4 days compared with the control of polyethylene packaging bags.Among them,oule vegetable fresh-keeping bags had the best effect for broccoli,whose the weight loss rate was 0.42%on the 9th day of storage,which was 1.35 percentage points lower than that of the control,the sensory index was 9.0 on the 8th day of storage,which was 4.0 higher than that of the control,and met the sales licensing standards of supermarket,and the sensory index was 5.0 on the 16th day of storage,which was still edible.The weight loss rate of broccoli packaged by fuming fresh-keeping bags was 0.27%on the 9th day of storage,which was 1.50 percentage points lower than that of the control,it met the sales licensing standards of supermarket on the 7th day of storage and still had edible value on the 14th day of storage.The weight loss rate of broccoli packaged by physical perforated packaging bags was 0.13%on the 6th day of storage,which was 0.74 percentage point lower than that of the control,and it met the sales licensing standards of supermarket on the 6th day of storage and still had edible value on the 13th day of storage.Thre

关 键 词：西兰花 包装 冷链 感官品质 货架期 保鲜 失重率 

分 类 号：S635.3[农业科学—蔬菜学]