贮藏温度和薄膜包装对甜玉米呼吸强度及品质的影响

doi:10.7506/spkx1002-6630-201402055

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 282-286.doi: 10.7506/spkx1002-6630-201402055

贮藏温度和薄膜包装对甜玉米呼吸强度及品质的影响

谢玉花1,2，宋洪波1,*，刘升2,*，贾丽娥2，冀乃一2，高恩元2,3，王利斌2

1.福建农林大学食品科学学院，福建福州 350002；2.北京市农林科学院蔬菜研究中心，国家蔬菜工程技术研究中心，
农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097；
3.哈尔滨商业大学能源与建筑工程学院，黑龙江哈尔滨 150028

收稿日期:2013-06-01 修回日期:2013-12-26 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 刘升 E-mail:zkxieyuhua@163.com
基金资助:
“十二五”国家科技支撑计划项目（2011BAD24B0；2013BAD19B01）；
北京市农林科学院科技创新能力建设专项（KJCX201102004）

Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns

XIE Yu-hua1,2, SONG Hong-bo1,*, LIU Sheng2,*, JIA Li-e2, JI Nai-yi2, GAO En-yuan2,3, WANG Li-bin2

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. National Engineering Research Center for Vegetables, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops
(North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture,
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
3. College of Energy and Civil Engineering, Harbin University of Commerce, Harbin 150028, China

Received:2013-06-01 Revised:2013-12-26 Online:2014-01-25 Published:2014-02-19
Contact: LIU Sheng E-mail:zkxieyuhua@163.com

摘要/Abstract

摘要：

研究贮藏温度和薄膜包装处理对甜玉米呼吸强度、感官评价、质量损失率、可溶性固形物、可溶性糖、 VC和可溶性蛋白质含量等营养指标及商品品质的影响。结果表明：在10、20、30 ℃条件下，甜玉米保鲜期的销售界限和感官评分分别为4、3 d、9 h和6、6.4、6.9；而薄膜包装甜玉米保鲜期的销售界限和感官评分分别为6、4、 2 d和6.5、7.7、7.2，与无薄膜包装相比，分别延长了2、1 d、42 h；在0 ℃以上，贮藏温度越低越好，有薄膜包装比无薄膜包装好；甜玉米贮藏温度越高，呼吸强度越高，感官评价越低，质量损失率越大，营养成分损失越多，反之亦然。甜玉米在10 ℃和薄膜包装条件下保鲜效果较好，贮藏寿命6 d，质量损失率为5.43%，可溶性固形物、可溶性糖、VC、可溶性蛋白质含量分别为12.5%、16.13%、88.15 mg/100 g、4.55 mg/g。

关键词: 甜玉米, 贮藏温度, 薄膜包装, 呼吸强度, 品质, 销售界限

Abstract:

The effects of storage temperature and film packaging on nutritional indexes and marketable qualities of sweet
corn, such as respiratory rate, sensory evaluation, weight loss rate and the contents of soluble solid, soluble sugar, vitamin C
and soluble protein, were studied. The results showed that at 10, 20 and 30 ℃, the salable limits of unpackaged sweet corn
(control) were 4, 3 d, and 9 h, and sensory evaluation scores were 6, 6.4, and 6.9, respectively. For film-packaged samples,
the salable limits were 6, 4, and 2 d, which were extended by 2, 1 d and 42 h as compared with control samples, and sensory
evaluation scores were 6.5, 7.7, and 7.2, respectively. Lower storage temperatures (still above the freezing temperature) were
more favorable for maintaining the quality of sweet corn, and a better effect was observed with film packaging compared with
no film packaging. Increasing the storage temperature resulted in an increase in respiration rate, weight loss and nutrient losses
and a decrease in sensory evaluation scores, and vice versa. The storage conditions of 10 ℃ and film packaging exhibited a
superior effect on quality preservation of sweet corn. Under such conditions, the salable limit, weight loss, soluble solid, soluble
sugar, VC and soluble protein were 6 d, 5.43%, 12.5%, 16.13%, 88.15 mg/100 g, and 4.55 mg/g, respectively.

Key words: sweet corn, storage temperature, film packaging, respiratory rate, quality, salable limit

中图分类号:

TS205

谢玉花1,2，宋洪波1,*，刘升2,*，贾丽娥2，冀乃一2，高恩元2,3，王利斌2. 贮藏温度和薄膜包装对甜玉米呼吸强度及品质的影响[J]. 食品科学, 2014, 35(2): 282-286.

XIE Yu-hua1,2, SONG Hong-bo1,*, LIU Sheng2,*, JIA Li-e2, JI Nai-yi2, GAO En-yuan2,3, WANG Li-bin2. Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns[J]. FOOD SCIENCE, 2014, 35(2): 282-286.

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贮藏温度和薄膜包装对甜玉米呼吸强度及品质的影响

Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns

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