新鲜浆果MAP及其关联技术的研究
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摘要
新鲜浆果是我国特色果蔬之一,但其生产存在较强的季节性、区域性以及果蔬本身的易腐性,这与消费者对新鲜浆果需求的多样性及淡季调节的迫切性相矛盾,因而新鲜浆果贮藏保鲜问题日趋突出。MAP技术作为简便、有效和安全的包装技术成为近几年国内外研究的热点。本课题以三种新鲜浆果为研究对象,系统地研究了在常温MAP条件下新鲜浆果的品质变化情况,并且对三种包装材料进行了比较实验,以期从保鲜机理上得到适合新鲜浆果的包装材料。另外,基于包装技术在向复合原理研究的趋势下,本课题对MAP关联技术进行了拓展研究,涉及到的关联技术有:涂膜技术、热蒸汽处理和钙处理技术等。
通过实验数据分析,得出MAP技术能够抑制新鲜浆果的失重率和腐烂率的上升,对其感官品质起到维持作用,并同时延缓了其酸含量的降低。实验证明,采用MAP技术能够显著延长新鲜浆果的货架寿命。在针对新鲜浆果包装材料的实验中,将LDPE、PVC和LDPE与PVC的复合膜三种塑料薄膜材料作为试验对象,通过对新鲜浆果的品质进行测定,得出LDPE与PVC复合膜更加适合作为新鲜浆果的包装材料。
在针对新鲜浆果的MAP关联技术的研究中,通过试验得到以下3条结论:①针对单一的预处理技术,涂膜处理对于延长新鲜浆果货架寿命的效果优于热蒸汽处理;②涂膜处理与钙处理相结合能够提高单一涂膜处理的效果;③将多种预处理技术相结合能够最大程度的延长新鲜浆果货架寿命。
随着经济的发展,商品的销售方式也在发生着变化,消费者对产品包装的要求也越来越高。本课题通过实验研究了解到MAP因其独特优点而非常适合于新鲜浆果的包装,但现今市场上并没有将MAP技术应用到浆果包装中。针对这一包装设计领域的空白,本课题作出两种新鲜浆果MAP的市场化设计:带有纸质托盘的新鲜浆果MAP设计和糖果化的新鲜浆果,以期为新鲜浆果的市场化包装设计提供有效参考。
Fresh-berries are one of the most famous fruits in China. Unfortunately, seasonal, region and its perishable factors are serious limited its development, which result contradiction between consumers and markets, especially for perishable fruits and vegetables. It is urgent to carry out study on the storage of fresh-berries in our country. However, MAP technique becomes the hot point in the last few years, because of its simple, valid and safety. This paper took three kinds of fresh-berries as the test objects, and studied their principles of quality variety systemically in the normal temperature. Meanwhile, we chose three kinds of package materials and made the comparison test to get the fittest package material for fresh-berries. In addition, based on the trend of compound research in current package technology, this paper also made extended study about MAP related technology for fresh-berries.
After analyzing the test data of the three kinds of fresh-berries, we found that the respiration and weight loss could be controlled, the sensory quality also could be sustained, as well as the decreasing content of acid by MAP. The experiment showed that the shelf-life of fresh-berries can be extended by MAP. Obviously, while in the comparison test of the package materials, we chose LDPE, PVC and compound film between LDPE and PVC as the test objects. The quality of fresh-berries was detected, we found that the package using compound film between LDPE and PVC, had the lowest Index Brown-variety, and the highest survival rates, that is, the compound film is more suitable for the package of fresh-berries.
In the research of related technology of MAP, we took strawberry, cherry and waxberry as the test object, and adopted hot steam processing, film processing and calcium processing technique. We concluded 3 items through the experiment: (1) Aimed at the single re-processing technique, the film processing was better than hot steam processing. (2)The disposal of film combined with calcium can improve the fresh effect of single film processing. (3) The effect of fresh-berries' extended shelf-life, using various pre-processing technology, is better than that of adopting single pre-processing.
With the development of economy, the sale method of merchandise had changed, and the consumers also had the higher demand to product packs. Through experiment of MAP, we found MAP had its special advantage better than other package technology of fresh-berries. But currently, MAP isn't applied to the package of fresh-berries. So, we made two kinds of market design for the fresh-berries MAP, such as: The design of fresh-berries MAP with paper tray, and the candy design in order to offer effective reference for the market package of fresh-berries.
通过实验数据分析,得出MAP技术能够抑制新鲜浆果的失重率和腐烂率的上升,对其感官品质起到维持作用,并同时延缓了其酸含量的降低。实验证明,采用MAP技术能够显著延长新鲜浆果的货架寿命。在针对新鲜浆果包装材料的实验中,将LDPE、PVC和LDPE与PVC的复合膜三种塑料薄膜材料作为试验对象,通过对新鲜浆果的品质进行测定,得出LDPE与PVC复合膜更加适合作为新鲜浆果的包装材料。
在针对新鲜浆果的MAP关联技术的研究中,通过试验得到以下3条结论:①针对单一的预处理技术,涂膜处理对于延长新鲜浆果货架寿命的效果优于热蒸汽处理;②涂膜处理与钙处理相结合能够提高单一涂膜处理的效果;③将多种预处理技术相结合能够最大程度的延长新鲜浆果货架寿命。
随着经济的发展,商品的销售方式也在发生着变化,消费者对产品包装的要求也越来越高。本课题通过实验研究了解到MAP因其独特优点而非常适合于新鲜浆果的包装,但现今市场上并没有将MAP技术应用到浆果包装中。针对这一包装设计领域的空白,本课题作出两种新鲜浆果MAP的市场化设计:带有纸质托盘的新鲜浆果MAP设计和糖果化的新鲜浆果,以期为新鲜浆果的市场化包装设计提供有效参考。
Fresh-berries are one of the most famous fruits in China. Unfortunately, seasonal, region and its perishable factors are serious limited its development, which result contradiction between consumers and markets, especially for perishable fruits and vegetables. It is urgent to carry out study on the storage of fresh-berries in our country. However, MAP technique becomes the hot point in the last few years, because of its simple, valid and safety. This paper took three kinds of fresh-berries as the test objects, and studied their principles of quality variety systemically in the normal temperature. Meanwhile, we chose three kinds of package materials and made the comparison test to get the fittest package material for fresh-berries. In addition, based on the trend of compound research in current package technology, this paper also made extended study about MAP related technology for fresh-berries.
After analyzing the test data of the three kinds of fresh-berries, we found that the respiration and weight loss could be controlled, the sensory quality also could be sustained, as well as the decreasing content of acid by MAP. The experiment showed that the shelf-life of fresh-berries can be extended by MAP. Obviously, while in the comparison test of the package materials, we chose LDPE, PVC and compound film between LDPE and PVC as the test objects. The quality of fresh-berries was detected, we found that the package using compound film between LDPE and PVC, had the lowest Index Brown-variety, and the highest survival rates, that is, the compound film is more suitable for the package of fresh-berries.
In the research of related technology of MAP, we took strawberry, cherry and waxberry as the test object, and adopted hot steam processing, film processing and calcium processing technique. We concluded 3 items through the experiment: (1) Aimed at the single re-processing technique, the film processing was better than hot steam processing. (2)The disposal of film combined with calcium can improve the fresh effect of single film processing. (3) The effect of fresh-berries' extended shelf-life, using various pre-processing technology, is better than that of adopting single pre-processing.
With the development of economy, the sale method of merchandise had changed, and the consumers also had the higher demand to product packs. Through experiment of MAP, we found MAP had its special advantage better than other package technology of fresh-berries. But currently, MAP isn't applied to the package of fresh-berries. So, we made two kinds of market design for the fresh-berries MAP, such as: The design of fresh-berries MAP with paper tray, and the candy design in order to offer effective reference for the market package of fresh-berries.
引文
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[2]Zhang min,Huan yanjun,Tao qian,et al.Preservation of fresh grapes at Ice Temperature Hig Humidity.International Agrophysics[J].2001,2:36
[3]Liangji Xu.Use of ozone to improve safety of fresh fruits and vegetables.Food Technology[J].1999,(10):58-61
[4]W.R.Miller.Low-dose electron beam irradiation.Proc.Fla State Hort[M].Soc 1995.108:291
[5]E.K.Akamine.Delay in postharvest ripening and senescence of fuirt.Preservation of food by ionizing radiation[J].1983.vol2.22
[6]张有林,苏东华.果品贮藏保鲜技术.北京:中国轻工业出版社[M],2000
[7]Kester J.J.,Fennema O.R.Edible films and coating:a rreuew.Food Technol[J].1986,40:47-59
[8]Rhoward T.Minimal processing and edible coating effects on composition and sensory quality of min-peeled carrots.Journal of Food Science[J].1996,61(3):643-645
[9]J.J.Kester,O.R.Fennema.Edible films and coatings:A Review.Further research is needed for edible films and coatings to help sustain product freshness and microbial stability.Food Technol[J].1986,40(12):47-58
[10]Frederic D.,Jesus A.,Quezada G.et al.Edible films and coating:tomorrow's packagings:A Review.Critical Review in Food Science[J].1998,38(4):299-213
[11]张彬,周武,黄赣辉.奈李保鲜实验研究.江西食品工业[J],2001,4:16-18
[12]孔凡春.MAP保鲜特色果蔬的研究.中国农业大学硕士学位论文[D].2004
[13]Dominic J.European market development and opportunities for MAP.In:Brody AL,eds.Modified Atmosphere Food Packaging.Virginia:Richard Warrington[M].1994:47-67
[14]Gil MI,Castaner M,Ferreres F,et al.Modified-atmosphere packaging of minimally processed “Lollo Rosso”(Lactuca sativa).European Food Research and Technology[M].1998,206:350-354
[15]Francis G.A,O'Beime D.Effects of acid adaptation on the survival of Listeria monocytogenes on modified atmosphere packaged vegetables.International Journal of Food Science and Technology[M].2001,36:477-487
[16]Saito M,Rai D.R,Masuda R.Effects of modified atmosphere packaging on glutathione and ascorbic acid contents of asparagus spears.Journal of Food Processing Preservation[J].2000,24:243-251
[17]Chanara D.,Illeperuma K.,Galappatty P.T.,et al.Modified atmosphere packaging of 'Kolikuttu'bananas at low temperature.Journal of horticultural science and biotechnology[J],2000,75(1):92-96
[18]Hall D.F.Relaxation time of protons in intracellular water of broccoli.Proc.CIGR Int.Syn.,Japan,2000
[19]Geeson J D,Browne K M,Maddison K,et al.Modified atmosphere packaging to extend shelf-life of tomatoes. J. Food Technol[J]., 1985,20:339-349
[20] O'Beime D. Modified atmosphere packaging of fruits and vegetables. In: Chilled Foods: The State of the art, ed by Gormley T, Elsevier Applied Science, Barking[J], UK. 1990a, 183-199
[21] Wills R B H, McGlasson W B, Graham D, et al. Post-harvest. An introduction to the Physiology and Handling of Fruits and Vegetables. BSP Professional Books, Oxford[J], UK. 1989
[22] Eklund M W, Jarmund T. Microculture model studies on the effect of various gas atmosphere on microbial growth at different temperatures. J Appl Bacterial[J], 1983,55:119-125
[23] Ooraikul B. Technical considerations in modified atmosphere packaging. In: Modified Atmosphere Packaging of Food, ed by Ooraikul B&Stiles M E. Ellis Horwood, Chichester[J], UK, pp26-48,1991
[24] Ballantyne A, Stark R, Selman J D. Modified atmosphere packaging of shredded lettuce. Int. J. Food Sci. Technol[J]., 1988b,23:367-374
[25] Priepke P E, Wei L S, Nelson AI. Refrigerated storage of pre-packed salad vegetables. J Food Sci[J]. 1976,41:379-382
[26] Myers R A. Packaging considerations for minimally processed fruits and vegetables. Food Technol [J]. 1989,43(2):129-131
[27] Wolfe S. Use of O_2 and CO_2 enriched atmosphere for meats, fish and produce. Food Technol[J]., 1980,34(3):55-58,63
[28] Dixon N M, Kell D B. The inhibition by CO_2 of the growth and metabolism of microorganisms. J. Appl. Bacteriol[J]., 1989,67:109-136
[29] Rizvi S S H. Requirements for food packaged in polymeric films. Crit Rew Food Sci Nutr[J], 1981,14:111-134
[30] Daniel J A, Krishnamurthi R, Rizvi S S H. A review of effects of carbon dioxide on microbial growth and food quality. J. Food Protect[J]., 1985,48:532-537
[31] Inns R. Modified atmosphere package. In: Modern Processing, packaging and Distribution systems for food, ed by Paine F A. Blackie, London, UK[J],1987:36-51
[32] Hotchkiss J. Experimental approaches to determining the safety of food packaged in modified atmospheres. Food Technol[J]., 1988,42(9):55,60-62,64
[33] Gill C O, Tan K H. Effect of carbon dioxideon growth of meat spoilage bacteria. Appl. Environ. Microbiol[J]., 1980,39(2):317-319
[34] Shay B J, Egan A F. The packaging of chilled red meats. Food Tech. Aust[J], 1987,39(6):283-285
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