包装阻隔性对鲜切菠萝品质及挥发性风味物质的影响  

Effect of packaging barrier properties on quality and volatile flavor substances of fresh-cut pineapple

作　　者：莫春茹 张晗 胡长鹰[1,3] MO Chunru;ZHANG Han;HU Changying(Department of Food Science and Engineering,Jinan University,Guangzhou 510000,China;Sentry Biotech Co.Ltd.,Guangzhou 510000,China;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes,College of Packaging Engineering,Jinan University,Zhuhai 519000,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510000 [2]广州鲜锐农业科技有限公司,广东广州510000 [3]暨南大学包装工程学院,广东省普通高校产品包装与物流重点实验室,广东珠海519000

出　　处：《食品与发酵工业》2025年第5期329-335,共7页Food and Fermentation Industries

基　　金：广东省重点领域研发计划项目(2019B020212002);国家自然科学基金国际(地区)合作与交流项目(32061160474)。

摘　　要：为探究包装阻隔性对鲜切菠萝贮藏期间的品质差异,采用不同阻隔性并命名S1(L)、S2(M)和S3(H)的包装袋对鲜切菠萝在4℃贮藏中的理化性质和风味物质进行分析,进一步通过气味阈值、气味活性值(odor active value,OAV)探讨了特征风味物质浓度与包装阻隔性的变化规律。结果表明,S2(M)有效抑制鲜切菠萝失重率和微生物的上升,延缓果实硬度、抗坏血酸和总酚含量的下降,减缓组织褐变。酯类是主要的风味物质并具有氧依赖性,醇类和酸类是主要的异味化合物并与包装阻隔性呈正相关。共有26种风味物质OAV≥1,其中丙烯酸甲酯、丁酸乙酯、戊酸乙酯、己酸甲酯、正己酸乙酯、3-甲硫基丙酸甲酯和辛酸甲酯与包装阻隔性显著相关(P<0.05)。高阻隔性包装不仅抑制了鲜切菠萝特征风味物质的合成,还促进了异味化合物的形成,S2(M)由于适宜的阻隔性对鲜切菠萝具有最佳的保鲜效果。To assess the various packaging barrier properties denoted as S1(L),S2(M),and S3(H)on quality differences of fresh-cut pineapple during storage,physicochemical properties and flavor substances were monitored at 4℃.Additionally,the relationship between the concentration of flavor substances and packaging barrier properties was investigated by odor threshold(OT)and odor active value(OAV).The findings indicated that S2(M)effectively curbed weight loss and increased aerobic plate count,postponed declines in fruit firmness,ascorbic acid content,and total phenol content,and minimized tissue browning.Besides,esters were the primary flavor substances with an oxygen-dependent effect,while alcohols and acids were the main off-odor compounds with a positive correlation with packaging barrier properties.A total of 26 flavor substances with an OAV≥1 were identified,of which methyl acrylate,ethyl butyrate,ethyl valerate,methyl hexanoate,ethyl hexanoate,methyl 3-methylthiopropionate,and methyl caprylate were significantly correlated with packaging barrier properties(P<0.05).High-barrier packaging not only inhibited the synthesis of the characteristic aroma substances but also promoted the formation of off-flavor compounds in fresh-cut pineapple.S2(M)exhibited optimal performance in preserving the quality of fresh-cut pineapple,attributed to its well-suited packaging barrier properties.

关 键 词：鲜切菠萝 包装阻隔性 品质 挥发性化合物 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206.4[轻工技术与工程—食品科学与工程]