食品科学 ›› 2011, Vol. 32 ›› Issue (4): 258-263.doi: 10.7506/spkx1002-6630-201104058

• 包装贮运 • 上一篇    下一篇

均衡自发气调贮藏保鲜莱阳梨

姜齐永,刘 萌,杨恒明,周志才,王美兰   

  1. 烟台大学食品科学与工程研究所
  • 出版日期:2011-03-12 发布日期:2017-04-06
  • 基金资助:
    山东省科技攻关项目(2005GG1109002)

Fresh-keeping Effect of Equilibrium Modified Atmosphere Packaging on Laiyang Pears

JIANG Qi-yong,LIU Meng,YANG Heng-ming,ZHOU Zhi-cai,WANG Mei-lan   

  1. Research Institute of Food Science and Engineering, Yantai University, Yantai 264005, China
  • Online:2011-03-12 Published:2017-04-06

摘要: 以莱阳梨为试材,研究莱阳梨均衡自发气调贮藏的条件和效果。结果表明, EMAP贮藏能够较好地保持果实的硬度;抑制PPO活性,贮藏120d后,CK组PPO活性为40.9U/g,远高于EMAP组的28.4U/g,两者差异显著(P<0.05);延缓POD活性的降低和膜透性的升高,贮藏120d后,EMAP组POD活性为0.25U/g,显著高于CK组的0.04U/g,使用EMAP冷藏的梨果膜透性上升及变化幅度较CK组小,两者的差异极显著(P<0.01);减少VC含量的损失,贮藏至30d时, EMAP处理与CK相比梨果的VC含量较高,两者差异极显著(P<0.01)。研究得到的莱阳梨EMAP贮藏的适宜气体组成为:2.2% CO2和14.0% O2,或者2.6% CO2和12.9% O2,在此条件下,莱阳梨的贮藏期可以达到200d以上。

关键词: 莱阳梨, 均衡自发气调贮藏, 保鲜

Abstract: In this paper, the fresh-keeping effect of equilibrium modified atmosphere packaging (EMAP) conditions on quality parameters of Laiyang pears was explored. Results indicated that EMAP storage maintained a good level of fruit firmness, and inhibited the activity of polyphenol oxidase (PPO). After 120 days of the storage, the control group (without any packaging treatment) showed a PPO activity of 40.9 U/g, even higher than 28.4 U/g of the EMAP group, with a significant difference (P < 0.05). EMAP treatment delayed the reduction in peroxidase (POD) activity and the increase in membrane permeability; the activity of POD in the EMAP group was 0.25 U/g, significantly higher than 0.04 U/g of the control group; and relative membrane permeability of EMAP-packaged pears was increased to a lower level after 120 days of the storage, with a smaller amplitude fluctuation over the entire storage period, and there was a extremely significant difference between the two groups (P < 0.01). A reduction in vitamin C loss was observed for the EMAP group as compared to the control. After 30 days of the storage, the content of vitamin C in the EMAP group was higher than that in the control and the difference between them was exceedingly significant (P < 0.01). The optimum gas composition for EMAP storage of Laiyang pears was found to be made up of 2.2% CO2 and 14.0% O2 or of 2.6% CO2 and 12.9% O2. The shelf life of Laiyang pears stored in two such atmospheric environments could reach up to more than 200 days.

Key words: Laiyang pear, quilibrium modified atmosphere packaging (EMAP), fresh-keeping

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