不同包装及延时预冷处理对模拟冷链贮运及货架期期间桃果实品质的影响

doi:10.7506/spkx1002-6630-200906065

食品科学 ›› 2009, Vol. 30 ›› Issue (6 ): 275-278.doi: 10.7506/spkx1002-6630-200906065

不同包装及延时预冷处理对模拟冷链贮运及货架期期间桃果实品质的影响

赵晓芳^{1 , 2}，王贵禧^{1 ,*} ，梁丽松^1，祝美云²

1.中国林业科学研究院林业研究所，国家林业局林木培育实验室 2.河南农业大学食品科学技术学院

收稿日期:2009-01-22 出版日期:2009-03-15 发布日期:2010-12-29
通讯作者: 王贵禧1 ,* E-mail:wanggx0114@126.com
基金资助:
“十一五”国家科技支撑计划项目(2006BAD22B06)

Effects of Pre-cooling Delay and Different Packaging Treatments on Quality of “Bayuecui” Peach Fruits in Model Condition of Cold-chain Transportation and Shelf-life

ZHAO Xiao-fang1,2，WANG Gui-xi1,*，LIANG Li-song1，ZHU Mei-yun2

(1. Key Laboratory of Forest Silviculture of State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry,
Beijing 100091, China；2. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Received:2009-01-22 Online:2009-03-15 Published:2010-12-29
Contact: WANG Gui-xi1,*， E-mail:wanggx0114@126.com

摘要/Abstract

摘要：

对不同包装和延时预冷的“八月脆”桃在－ 0.5～0℃低温条件下贮藏15d，随后回温3d，通过测定硬度、可溶性固形物、果实颜色、失重率和腐烂率等品质指标，以探求桃果实满足冷链贮运和货价期要求的最佳预冷和包装条件。结果表明，采用包装纸+ 纸箱(X1)和网套+ 礼品盒(X2)的果实在冷藏15d 后均能保持较高的硬度，SSC 变化不明显，X1 果实腐烂率显著高于其他两组，未包装(X3)果实失重率最高。在回温3d 后，X2 果实的硬度(11.45N)和SSC(9.99%)显著高于X1，腐烂率和失重率最低，果实表面着色充分，果肉未出现褐变；采后6h 入库预冷的果实在冷藏15d 和回温3d 后的硬度均显著高于采后12h 和18h 入库果实，腐烂率和失重率均显著低于对照组，果实表面色泽呈微红色，果心处无褐变。综合评定采后6h 入库预冷和采用网套+ 礼品盒包装果实的贮运性和货架期的商品率较高。

关键词: &ldquo, 八月脆&rdquo, 桃, 预冷, 包装, 贮运, 品质

Abstract:

Effects of pre-cooling delay and different packaging treatments on firmness, soluble solid content (SSC), peel and pulp color, weight loss rate, rot rate and internal browning of “Bayuecui” peach fruits after 15-day storage at － 0.5 to 0 ℃ and subsequent 3-day shelf-life at 25 ℃ were investigated, respectively. The results showed that firmness and SSC of peach fruits in wrapping paper plus carton (X1) and net-cover plus gift box (X2) do not significantly change during low tenperature storage, non-packed peach fruits (X3) are easy to lose water, and the rot rate of peach fruits in X1 is clearly higher than that of peach fruits in X2 and non-packed peach fruits. During 3-day shelf-life, the peach fruits in X2 keep higher firmness (11.45 N) and SSC (9.99%) than those in X1, lower rot rate and water loss rate, their color is sufficient on the surface, and also the internal browning is slight. For the peach fruits subjected to pre-cooling after 6-h (compared with 12-h and 18-h) post-harvest storage, their firmnesses after 5-day storage at －0.5 to 0 ℃ subsequent 3-day shelf-life at 25 ℃ are both higher, but the rot tate and water loss rate are both lower, and their color is sufficient and light red on the surface without browning pit. Assessed generally, the peach fruit should be pre-cooled in 6 h after harvest and packaged with net-cover plus gift box during storage and transportation.

Key words: “Bayuecui&rdquo, peach, pre-cooling, package, storage and transportation, quality

中图分类号:

TS255.36

赵晓芳1,2，王贵禧1,*,梁丽松1，祝美云2. 不同包装及延时预冷处理对模拟冷链贮运及货架期期间桃果实品质的影响[J]. 食品科学, 2009, 30(6 ): 275-278.

ZHAO Xiao-fang1,2，WANG Gui-xi1,*，LIANG Li-song1，ZHU Mei-yun2. Effects of Pre-cooling Delay and Different Packaging Treatments on Quality of “Bayuecui” Peach Fruits in Model Condition of Cold-chain Transportation and Shelf-life[J]. FOOD SCIENCE, 2009, 30(6 ): 275-278.

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不同包装及延时预冷处理对模拟冷链贮运及货架期期间桃果实品质的影响

Effects of Pre-cooling Delay and Different Packaging Treatments on Quality of “Bayuecui” Peach Fruits in Model Condition of Cold-chain Transportation and Shelf-life

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