不同包装方式对芒果低温模拟运输贮藏中品质及代谢的影响

doi:10.7506/spkx1002-6630-20201205-063

食品科学 ›› 2022, Vol. 43 ›› Issue (5): 227-234.doi: 10.7506/spkx1002-6630-20201205-063

不同包装方式对芒果低温模拟运输贮藏中品质及代谢的影响

卫赛超，谢晶

（1.上海海洋大学食品学院，上海 201306；2.上海冷链装备性能与节能评价专业技术服务平台，上海 201306；3.食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306）

发布日期:2022-03-28
基金资助:
上海市科委国内科技合作领域项目（19395800100）；上海市科委公共服务平台能力提升项目（20DZ2292200）

Effects of Different Packaging Methods on the Quality and Metabolism of Mango Fruit during Simulated Low-Temperature Transportation and Storage

WEI Saichao, XIE Jing

(1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 3. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)

Published:2022-03-28

摘要/Abstract

摘要： 为评估商业包装（保鲜纸、塑料网套）与其他包装方式（葫芦膜、充气袋）对芒果运输过程中的保护效果，依托振动台对越南青芒在13?℃、180?r/min下进行24?h模拟运输实验，研究运输后芒果在13?℃下贮藏20?d过程中转黄率、病情指数、质量损失率、水分含量与分布、硬度、原果胶与可溶性果胶含量、呼吸强度、1-氨基环丙烷-1-羧酸合成酶（1-aminocyclocarboxylic acid-1-carboxylic acid synthase，ACS）质量浓度、相对电导率、可滴定酸含量、可溶性固形物质量分数及VC含量的变化。结果表明，充气袋包装能明显延缓芒果果实转黄与病情发生，减少水分与质量损失，使芒果的呼吸强度与ACS质量浓度峰值下降，其相对电导率与可溶性固形物质量分数上升最慢。保鲜纸包装能减缓原果胶、可溶性果胶含量的变化，塑料网套包装可减缓硬度下降并减少VC的损失，葫芦膜包装能抑制可滴定酸含量的下降。综上，两种商业包装和葫芦膜包装对芒果在运输过程中的保护效果较差，充气袋包装能明显减少运输对芒果造成的损伤，保持芒果更高的商品特性。研究结果可为芒果缓振包装及采后贮藏保鲜技术提供理论参考。

关键词: 芒果；模拟运输振动；包装方式；低温贮藏；生理；品质

Abstract: In order to investigate the protective effect of mango commercial packaging (wrapping paper and plastic net) and other packaging methods (gourd-like inflatable membrane and inflatable bag) on mangoes during transportation, Vietnamese green mangoes were subjected to simulated transportation experiments on a vibration table at 13 ℃ and 180 r/min for 24 hours, followed by storage at 13 ℃ for up to 20 days. The changes in yellowing rate, disease index, mass loss rate, moisture content and distribution, hardness, propectin and soluble pectin contents, respiration intensity, 1-aminocyclopropane-1-carboxylic acid synthase (ACS) level, relative conductivity, and the contents of titratable acid, total soluble solids (TSS) and vitamin C (VC) were measured during the storage period. The results showed that inflatable bag packaging significantly delayed the yellowing of mangoes and the occurrence of disease, reduced the losses of free water and mass, and decreased the peak values of respiratory intensity and ACS content. The slowest increase in relative conductivity and TSS content was observed for inflatable bag packaged mangoes during low-temperature transportation and storage. Wrapping paper packaging slowed down the rate of change in the contents of propectin and soluble pectin, plastic net packaging slowed down the rate of decrease in hardness and reduced VC loss, and gourd-like inflatable membrane packaging restrained the decrease in titratable acid content. Therefore, both kinds of commercial packaging and gourd-like inflatable membrane packaging had poor protective effects on mangoes during transportation, while inflatable bag packaging significantly reduced the damage caused by transportation to mangoes and maintain higher commodity characteristics of mangoes. These results provide a theoretical reference for mango cushioning packaging and postharvest storage and preservation technology.

Key words: mango; simulated transportation vibration; packaging methods; low-temperature storage; physiology; quality

中图分类号:

卫赛超，谢晶. 不同包装方式对芒果低温模拟运输贮藏中品质及代谢的影响[J]. 食品科学, 2022, 43(5): 227-234.

WEI Saichao, XIE Jing. Effects of Different Packaging Methods on the Quality and Metabolism of Mango Fruit during Simulated Low-Temperature Transportation and Storage[J]. FOOD SCIENCE, 2022, 43(5): 227-234.

不同包装方式对芒果低温模拟运输贮藏中品质及代谢的影响

Effects of Different Packaging Methods on the Quality and Metabolism of Mango Fruit during Simulated Low-Temperature Transportation and Storage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 0

编辑推荐

Metrics

本文评价