自发气调包装对青皮核桃采后生理及品质的影响

doi:10.7506/spkx1002-6630-201404042

食品科学 ›› 2014, Vol. 35 ›› Issue (4): 205-209.doi: 10.7506/spkx1002-6630-201404042

自发气调包装对青皮核桃采后生理及品质的影响

郭园园1，鲁晓翔1,*，李江阔2，陈绍慧2，张鹏2

1.天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134；
2.国家农产品保鲜工程技术研究中心（天津），天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384

收稿日期:2013-06-25 修回日期:2014-01-16 出版日期:2014-02-25 发布日期:2014-03-17
通讯作者: 鲁晓翔 E-mail:lxxiang@ticu.edu.cn
基金资助:
“十二五”国家科技支撑计划项目（2012BAD38B01）；天津市重点科技攻关项目（11ZCKFNC01900）

Effects of Film Packaging Treatments on Physiological Metabolism and Quality of Postharvest Green Walnuts

GUO Yuan-yuan1, LU Xiao-xiang1,*, LI Jiang-kuo2, CHEN Shao-hui2, ZHANG Peng2

1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
Tianjin 300134, China; 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National
Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China

Received:2013-06-25 Revised:2014-01-16 Online:2014-02-25 Published:2014-03-17
Contact: LU Xiao-xiang E-mail:lxxiang@ticu.edu.cn

摘要/Abstract

摘要：

以青皮核桃为试材，研究了采用不同厚度的聚乙烯（polyethylene，PE）袋自发气调包装方式，在冷藏（（0.0±0.5）℃）期间采后生理及品质的变化规律。结果表明：PE 袋包装处理可有效降低果实霉腐率，延缓劣变进程，保持青皮核桃的原有水分和色泽，有效抑制酸价的升高，提高青皮核桃仁过氧化氢酶的活性，并使多酚氧化酶和脂氧合酶活性维持在较低的水平，使青皮核桃的贮藏期延长到90 d。厚度为40 μm的PE 袋包装处理达到了最好的保鲜效果。

关键词: 青皮核桃, 自发气调包装, 生理代谢, 品质

Abstract:

The effects of modified atmosphere packaging (MAP) with polyethylene (PE) bags of different thicknesses
on physiology of green walnuts during cold storage temperature ((0.0 ± 0.5) ℃) were investigated．The results showed
that MAP packaging with PE effectively reduced the incidence of mould decay, delayed fruit deterioration, maintained
the original moisture content and the original color of green walnuts, inhibited the increase of acid value and increased the
activity of catalase (CAT). The activities of polyphenoloxidas (PPO) and lipoxygenase (LOX) were also maintained at a
lower level. The treatments of PE packaging could extend the storage life to up to 90 days. Packaging with 40 μm thick PE
could provide the best preservation of green walnuts.

Key words: green walnuts, modified atmosphere packaging (MAP), physiological metabolism, quality

中图分类号:

TS255.1

郭园园1，鲁晓翔1,*，李江阔2，陈绍慧2，张鹏2. 自发气调包装对青皮核桃采后生理及品质的影响[J]. 食品科学, 2014, 35(4): 205-209.

GUO Yuan-yuan1, LU Xiao-xiang1,*, LI Jiang-kuo2, CHEN Shao-hui2, ZHANG Peng2. Effects of Film Packaging Treatments on Physiological Metabolism and Quality of Postharvest Green Walnuts[J]. FOOD SCIENCE, 2014, 35(4): 205-209.

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自发气调包装对青皮核桃采后生理及品质的影响

Effects of Film Packaging Treatments on Physiological Metabolism and Quality of Postharvest Green Walnuts

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