不同包材对鲜切水果品质的影响研究
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摘要
研究不同包材对鲜切水果品质的影响。选择火龙果为试材,将切块放入塑料托盘中,分别用自制可食性保鲜膜、普通PE保鲜膜及食品级LDPE保鲜膜进行包装,放入4℃冰箱内冷藏,每6 h检测1次样品。结果表明,随着贮藏时间的延长,鲜切火龙果的品质逐渐下降;在6 h的贮藏期内,3种包材包装的鲜切火龙果各项指标差异不明显;当贮藏时间在6 h以上,PE保鲜膜和LDPE保鲜膜较自制可食性保鲜膜的保鲜效果好。
This article studied the effects of different packaging materials on the quality of fresh-cut fruit.As the experimental material,the dragon fruit was cut into wedges,which were packaged in plastic trays and covered with the edible composite film,polyethylene(PE) film and foodgrade polyethylene(LDPE) film,respectively,and then stored at 4 ℃ in refrigerator.The fresh-cut dragon fruit was measured every 6 hours.The result showed that,the quality of dragon fruit decreased gradually with the prolongation of storage time.During the 6-hour storage period,there was no significant difference in the physiological and biochemical indexes of fresh cut dragon fruit with three packaging materials.When the storage period was more than 6 hours,the quality of fresh-cut dragon fruit packed with PE film and LDPE film was better than the edible composite film.
This article studied the effects of different packaging materials on the quality of fresh-cut fruit.As the experimental material,the dragon fruit was cut into wedges,which were packaged in plastic trays and covered with the edible composite film,polyethylene(PE) film and foodgrade polyethylene(LDPE) film,respectively,and then stored at 4 ℃ in refrigerator.The fresh-cut dragon fruit was measured every 6 hours.The result showed that,the quality of dragon fruit decreased gradually with the prolongation of storage time.During the 6-hour storage period,there was no significant difference in the physiological and biochemical indexes of fresh cut dragon fruit with three packaging materials.When the storage period was more than 6 hours,the quality of fresh-cut dragon fruit packed with PE film and LDPE film was better than the edible composite film.
引文
[1]王晓东.鲜切水果加工工艺及保鲜技术研究进展[J].青海农林科技,2017(4):53-57.
[2]梁晓璐.鲜切梨果贮藏品质变化及控制技术[D].泰安:山东农业大学,2012.
[3]杨炳南,刘斌.国内外果蔬鲜切加工及保鲜技术研究现状[J].农产品加工:学刊,2011(10):36-40.
[4]刘娟,吴伟杰,郜海燕,等.贮藏温度对鲜切火龙果品质及微生物的影响[J].中国食品学报,2017,17(10):168-174.
[5]张小琴.可食性涂膜对鲜切水果品质的影响[D].重庆:西南大学,2016.
[6]骆卢佳,陈凌,施昕磊,等.可食性复合膜在水蜜桃保鲜中的应用研究[J].轻工科技,2018,34(50):32-34.
[7]眭红卫,李蕙蕙,周有祥.鲜榨橙汁中VC的含量及稳定性研究[J].食品科技,2016,41(1):37-40.
[8]任文彬,黎铭慧.L-半胱氨酸与壳聚糖复合处理对鲜切火龙果贮藏效果的影响[J].食品科学,2013,34(18):317-320.
[9]李路遥,程朝辉,刘长虹,等.鲜切水果品质控制研究进展[J].食品工业,2016,37(7):252-255.
[10]吴际洋.国内外水果鲜切加工及保鲜技术初探[J].现代园艺,2015(17):32-35.
[2]梁晓璐.鲜切梨果贮藏品质变化及控制技术[D].泰安:山东农业大学,2012.
[3]杨炳南,刘斌.国内外果蔬鲜切加工及保鲜技术研究现状[J].农产品加工:学刊,2011(10):36-40.
[4]刘娟,吴伟杰,郜海燕,等.贮藏温度对鲜切火龙果品质及微生物的影响[J].中国食品学报,2017,17(10):168-174.
[5]张小琴.可食性涂膜对鲜切水果品质的影响[D].重庆:西南大学,2016.
[6]骆卢佳,陈凌,施昕磊,等.可食性复合膜在水蜜桃保鲜中的应用研究[J].轻工科技,2018,34(50):32-34.
[7]眭红卫,李蕙蕙,周有祥.鲜榨橙汁中VC的含量及稳定性研究[J].食品科技,2016,41(1):37-40.
[8]任文彬,黎铭慧.L-半胱氨酸与壳聚糖复合处理对鲜切火龙果贮藏效果的影响[J].食品科学,2013,34(18):317-320.
[9]李路遥,程朝辉,刘长虹,等.鲜切水果品质控制研究进展[J].食品工业,2016,37(7):252-255.
[10]吴际洋.国内外水果鲜切加工及保鲜技术初探[J].现代园艺,2015(17):32-35.