不同保鲜膜包装对鲜切哈密瓜品质的影响

周任佳; 乔勇进; 王海宏; 陈召亮

不同保鲜膜包装对鲜切哈密瓜品质的影响

1.
上海理工大学医疗器械与食品学院,上海 200093;
2.
上海市农业科学院 农产品保鲜加工研究中心,上海 201403

详细信息

中图分类号: TS255.3
计量
- 文章访问数: 2100
- HTML全文浏览量: 26
- PDF下载量: 1995
- 被引次数: 0
出版历程
- 收稿日期: 2011-11-01
- 修回日期: 2012-02-01
- 刊出日期: 2012-11-25

Effect of different preservative film packages on the quality of fresh-cut Hami melons

1.
Department of Food Science, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
2.
Agricultural Products Storage and Processing Research Center, Shanghai Academy of Agriculture Science, Shanghai 201403, China

摘要

摘要: 为了明确不同包装材料对鲜切哈密瓜贮藏品质的影响，选择厚度均为0.03 mm的聚乙烯膜（PE）、聚乙烯微孔膜（PE 微孔）、定向聚丙烯膜（OPP）和聚氯乙烯膜（PVC）为包装材料，将包装好的鲜切哈密瓜置于5 ℃，相对湿度 85%～95%的冷库中贮藏，研究其对鲜切哈密瓜品质的影响.结果表明：0.03 mm聚乙烯膜能较好地抑制鲜切哈密瓜呼吸强度和水分散失，降低可溶性固形物和维生素C的消耗，维持较好的硬度和色泽，抑制多聚半乳糖醛酸酶和纤维素酶活性.0.03 mm 聚乙烯膜包装的鲜切哈密瓜在贮藏10 d时仍能维持较好的商品价值，保鲜效果最好.
- 鲜切哈密瓜 /
- 保鲜膜包装 /
- 品质
Abstract: In order to define the effect of different preservative films on quality of fresh-cut Hami melon, the fresh-cut Hami melons were packaged by PE film, PE microbore film, OPP film and PVC film with the thickness of 0.03 mm, stored at 5 ℃ and 85%~95% RH for 13 days, testing their respiration rate, weight loss rate, firmness, luminosity, content of total soluble solid and vitamin C, activity of PG and CX, and sensory characteristics at days of 0, 1, 4, 7, 10, 13. Fresh-cut Hami melons packaged with 0.03 mm PE film showed low respiration rate and moisture loss, maintained content of total soluble solid, vitamin C, firmness and luminosity well, restrained the activity of PG and CX obviously. PE film (0.03 mm) is the optimal package film for fresh-cut Hami melon. Overall fresh-cut Hami melon packaged with it, stored at 5 ℃ and 85%~95% RH for 10 days still maintained good commodity value.
- fresh-cut Hami melon /
- preservative film package /
- quality

HTML全文

参考文献(1)

[1]

［1］ OLUSOLA LAMIKANRA. Fresh-cut fruits and vegetables science, technology and market［M］. USA：CRC Press, 2002: 1.

［2］罗海波,姜丽,余坚勇,等.鲜切果蔬的品质及贮藏保鲜技术研究进展［J］.食品科学, 2010, 31(3): 307-311. 

［3］李灿,饶景萍,李善菊.薄膜包装在果蔬采后保鲜上的应用［J］.北方园艺, 2010(3): 162-165.

［4］於红,王传永,顾姻，等.不同包装处理对蓝浆果贮藏期间生理和贮藏性的影响［J］. 果树学报, 2006, 23(4): 631-634.

［5］胡花丽,李鹏霞,王毓宁，等.薄膜包装限气贮藏在李果实上的保鲜效果［J］. 西北农业学报, 2011, 20(3): 138-143.

［6］李合生.植物生理生化实验原理和技术［M］.北京: 高等教育出版社, 2001. 

［7］张飞,岳田利,费坚,等.果胶酶活力的测定方法研究［J］.西北农业学报, 2004, 13(4): 134-137.

［8］赵玉萍,杨娟.四种纤维素酶酶活测定方法的比较［J］.食品研究与开发, 2006, 27(3): 116-118.

［9］ AGUAYO E，JANSASITHORN R，KADER A A. Combined effects of 1-methylcyclopropene, alcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries［J］. Postharvest Biology and Technology, 2006, 40: 269-278.

［10］ ADATO I, GAZIT S. Water-deficit stress, ethylene production, and ripening in avocado fruit［J］. Plant Physiol, 1974, 53: 45-46.

［11］ BEN-YEHOSHUA S, SHAPIRO B, CHEN Z E, et al. Mode of action of plastic film in extending life of lemon and bell pepper fruits by alleviation of water stress［J］. Plant Physiol, 1983, 73: 87-93. 

［12］郑林彦,韩涛,李丽萍.国内切割果蔬的保鲜研究现状［J］. 食品科学, 2005, 26(S1): 125-127.

施引文献

资源附件(0)

访问统计