何近刚,李 楠,王金萧,冯云霄,程玉豆,关军锋.不同降温方式下薄膜包装和保鲜剂对鸭梨贮藏品质和褐变的影响[J].食品安全质量检测学报,2022,13(9):2802-2809
不同降温方式下薄膜包装和保鲜剂对鸭梨贮藏品质和褐变的影响
Effects of film packaging and preservative on Pyrus bretschneideri storage qualities and fruit browning under different cooling methods
投稿时间:2022-01-21  修订日期:2022-04-25
DOI:
中文关键词:  鸭梨  缓慢降温  自发气调包装  保鲜剂  褐变
英文关键词:Pyrus bretschneideri  slow cooling method  modified atmosphere package  preservative  browning
基金项目:石家庄市科学技术研究与发展计划项目(201490542A)
作者单位
何近刚 河北省农林科学院生物技术与食品科学研究所 
李 楠 河北省农林科学院生物技术与食品科学研究所 
王金萧 河北省农林科学院生物技术与食品科学研究所 
冯云霄 河北省农林科学院生物技术与食品科学研究所 
程玉豆 河北省农林科学院生物技术与食品科学研究所 
关军锋 河北省农林科学院生物技术与食品科学研究所 
AuthorInstitution
HE Jin-Gang Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forest Sciences 
LI Nan Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forest Sciences 
WANG Jin-Xiao Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forest Sciences 
FENG Yun-Xiao Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forest Sciences 
CHENG Yu-Dou Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forest Sciences 
GUAN Jun-Feng Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forest Sciences 
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中文摘要:
      目的 研究降温方式、薄膜包装以及保鲜剂处理下鸭梨长期冷藏后品质的变化, 尤其是对果实褐变的影响。方法 鸭梨果实分为4个处理: A (MAP)自发气调包装(modified atmosphere package, MAP)、B (MAP+EA)包装内放置乙烯吸收剂(ethylene absorbent, EA)、C (MAP+SF)包装内放置聪明鲜(smart fresh, SF)、D (CK)不包装直接装箱。每个处理的鸭梨一部分入0 ℃库直接冷藏, 另一部分经缓慢降温至0 ℃, 测定果实出库(210 d)以及货架(210 d+7 d)品质。结果 缓慢降温以及保鲜剂可有效维持鸭梨冷藏和货架品质, 保持果面色泽, 抑制果实衰老褐变。贮藏210 d时, 缓慢降温+MAP+SF处理的鸭梨黑皮指数为0.038、果肉褐变率为0、果心褐变指数为0.111, 优于直接冷藏下对照果实的0.143、22.62%和0.242。贮藏210 d+7 d时, 缓慢降温+MAP+SF处理的鸭梨黑皮指数为0.101、果肉褐变率为0、果心褐变指数为0.142, 优于直接冷藏下对照果实的0.304、17.36%和0.526 果肉褐变率极显著低于直接冷藏+MAP+SF处理的果实(P<0.01)。结论 鸭梨果实经保鲜膜包装, 包装内放置SF后经缓慢降温入库贮藏, 可减少长期冷藏后果皮、果肉和果心褐变的发生。
英文摘要:
      Objective To study the quality of Pyrus bretschneideri under cooling method, film packaging and preservative treatment during long-term cold storage, especially the effects on fruit browning. Methods Four treatments were conducted, A (MAP) fruits were packed with ethylene film (modified atmosphere package, MAP), B (MAP+EA) ethylene absorbent (EA) and C (MAP+SF) smart fresh (SF) respectively were put in the package, D (CK) Pyrus bretschneideri were boxed without package as the control. Every treatment was divided to two parts, one part was put into 0 ℃ storage, while the other part was cooled slowly to 0 ℃. After 210 days of cold storage and 7 days shelf-life at 20 ℃, the quality of Pyrus bretschneideri was analyzed. Results Slow cooling method and preservative could effectively maintain fruit quality, preserve peel color and repress fruit browning during storage. After 210 days of storage, the peel browning index, flesh browning rate and core browning index of Pyrus bretschneideri treated with slow cooling method+MAP+SF were 0.038, 0 and 0.111 respectively, which were lower than 0.143, 22.62% and 0.242 of the control fruit under direct cooling. After 7 days of shelf-life, the peel browning index, flesh browning rate and core browning index of Pyrus bretschneideri treated with slow cooling method+MAP+SF were 0.101, 0 and 0.142, which were lower than 0.304, 17.36% and 0.526 of the control fruits treated by direct cooling, and flesh browning rate was significantly lower than of the fruit treated with direct cooling method+MAP+SF (P<0.01). Conclusion Pyrus bretschneideri is treated with package film and SF, then slowly cooled and stored in the warehouse, which can reduce the browning of skin, flesh and core after long-term cold storage.
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