功能集成包装在常温下无花果保鲜中的应用
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摘要
为了延长无花果在常温(25℃)条件下的货架期,设计了集成高透氧膜和高透湿膜的气调包装和集成高透氧膜、高透湿膜以及1-MCP释放膜的气调包装。通过对比贮藏期间2种气调包装和裸放条件下无花果品质的变化,来评价气调包装的保鲜效果。2种气调包装中分别形成了13%O_2、4%CO2和16%O_2、3%CO_2的顶空环境,减少了无花果在常温贮藏期间的质量损失率、硬度降低和营养物质的损失,并且维持较高的感官分值。2种包装分别将常温下无花果的货架期从2 d延长到4d和5 d。2种多功能集成包装都能有效保持无花果的贮藏品质,其中集成1-MCP释放膜的气调包装对无花果的品质保持效果最好。
In order to prolong the shelf life of figs at room temperature(25 ℃), it had designed a modified atmosphere package with integrated high oxygen permeability film and high moisture permeability film, and modified atmosphere packaging with integrated high oxygen permeability film, high moisture permeability film and 1-MCP release film. The preservation effect of the modified atmosphere packaging was evaluated by comparing the changes in the quality of the figs in the two modified atmosphere packages and under the bare conditions during storage. The headspace environment of 13% O_2, 4%CO_2 and 16% O_2, 3% CO_2 were formed in the two modified atmosphere packages, respectively. The mass loss rate, firmnesss reduction and nutrient loss of the figs during storage at room temperature are reduced, and a high sensory score is maintained. The two packages extended the shelf life of figs at room temperature from 2 days to 4 days and 5 days, respectively. Both packages are effective to maintain the quality of the figs, and the modified atmosphere packaging with integrated 1-MCP release film has the best effect on maintaining the quality of figs.
In order to prolong the shelf life of figs at room temperature(25 ℃), it had designed a modified atmosphere package with integrated high oxygen permeability film and high moisture permeability film, and modified atmosphere packaging with integrated high oxygen permeability film, high moisture permeability film and 1-MCP release film. The preservation effect of the modified atmosphere packaging was evaluated by comparing the changes in the quality of the figs in the two modified atmosphere packages and under the bare conditions during storage. The headspace environment of 13% O_2, 4%CO_2 and 16% O_2, 3% CO_2 were formed in the two modified atmosphere packages, respectively. The mass loss rate, firmnesss reduction and nutrient loss of the figs during storage at room temperature are reduced, and a high sensory score is maintained. The two packages extended the shelf life of figs at room temperature from 2 days to 4 days and 5 days, respectively. Both packages are effective to maintain the quality of the figs, and the modified atmosphere packaging with integrated 1-MCP release film has the best effect on maintaining the quality of figs.
引文
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[16]王磊,张子德,张晓娜,等.1-MCP处理对无花果采后乙烯生物合成代谢的影响[J].中国食品学报,2013,13(4):119-124.
[17]Jiang L,Shen Z,Zheng H,et al.Noninvasive evaluation of fructose,glucose,and sucrose contents in fig fruits during development using chlorophyll fluorescence and chemometrics[J].Journal of Agricultural Science&Technology,2013,15(2):333-342.
[18]宋贤良,叶盛英,黄苇,等.纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J].食品科学,2010,31(12):255-259.
[19]杨相政,李喜宏,马宏原,等.高CO2气调储藏对鸡饲料细菌和霉菌的抑制效果研究[J].中国粮油学报,2014,29(1):83-86.
[20]谢绍忠,吴斌,钟梅,等.1-MCP对切分哈密瓜保鲜效果的研究[J].食品科学,2009,30(10):278-281.
[2]孙锐,贾眀,杨莉,等.山东引种无花果氨基酸及矿物元素成分分析与评价[J].食品工业科技,2015,36(19):352-356.
[3]柴金珍,黄远英,袁根良,等.无花果的药理作用研究进展[J].中成药,2016,38(8):1805-1810.
[4]Cantín C M,Palou L,Bremer V,et al.Evaluation of the use of sulfur dioxide to reduce postharvest losses on dark and green figs[J].Postharvest Biology&Technology,2011,59(2):150-158.
[5]唐霞,张明,马俊莲,等.适宜贮藏温度保持鲜食无花果品质[J].农业工程学报,2015,31(12):282-287.
[6]赵伟君.不同气调条件及臭氧处理对无花果贮藏生理及品质的影响[D].保定:河北农业大学,2015.
[7]韩璐,苑社强,张晓娜,等.1-MCP处理对无花果贮藏品质及采后生理的影响[J].食品工业科技,2013,34(3):339-341.
[8]孟宪昉,吴子健,张晴晴,等.壳聚糖涂膜对无花果冷藏保鲜效果的研究[J].食品研究与开发,2014,(7):114-117.
[9]Da Yang,Dongli Li,Wencai Xu,et al.Design and application of a passive modified atmosphere packaging for maintaining the freshness of Chinese cabbage[J].LWT-Food Science and Technology,2018,94:163-141.
[10]许文才,李东立,付亚波,等.一种番茄保鲜包装材料[P].中国专利:201210363822.7,2014-06-18.
[11]李东立,许文才,曹国荣,等.一种食品软包装用聚烯烃加工助剂、其制备方法和用途及使用该加工助剂改性的聚烯烃[P].中国专利:101724176A,2010.
[12]李东立,许文才,付亚波,等.一种可释放1-甲基环丙烯的果蔬保鲜包装材料及制备方法[P].中国专利:102862361B,2015.
[13]Sivakumar D,Korsten L.Influence of modified atmosphere packaging and postharvest treatments on quality retention of litchi cv.Mauritius[J].Postharvest Biology&Technology,2006,41(2):135-142.
[14]刘影,杜小龙,邹萌萌,等.三种生物保鲜剂对凤凰水蜜桃保鲜效果对比研究[J].华北农学报,2017,(s1).
[15]Kader A A.Physiology of CA treated produce[J].Acta Horticulturae,2003,600(600).
[16]王磊,张子德,张晓娜,等.1-MCP处理对无花果采后乙烯生物合成代谢的影响[J].中国食品学报,2013,13(4):119-124.
[17]Jiang L,Shen Z,Zheng H,et al.Noninvasive evaluation of fructose,glucose,and sucrose contents in fig fruits during development using chlorophyll fluorescence and chemometrics[J].Journal of Agricultural Science&Technology,2013,15(2):333-342.
[18]宋贤良,叶盛英,黄苇,等.纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J].食品科学,2010,31(12):255-259.
[19]杨相政,李喜宏,马宏原,等.高CO2气调储藏对鸡饲料细菌和霉菌的抑制效果研究[J].中国粮油学报,2014,29(1):83-86.
[20]谢绍忠,吴斌,钟梅,等.1-MCP对切分哈密瓜保鲜效果的研究[J].食品科学,2009,30(10):278-281.