典型电商运输包装对猕猴桃运输微环境及贮藏品质的影响

doi:10.7506/spkx1002-6630-20201217-204

食品科学 ›› 2021, Vol. 42 ›› Issue (17): 218-224.doi: 10.7506/spkx1002-6630-20201217-204

典型电商运输包装对猕猴桃运输微环境及贮藏品质的影响

熊金梁，陈爱强，刘婧，张蕊，关文强

（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.天津商业大学机械工程学院，天津市制冷技术重点实验室，天津 300134；3.中粮利金（天津）粮油股份有限公司，天津 301600；4.华商国际工程有限公司，北京 100000）

发布日期:2021-09-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0401304）；天津市科技计划项目（20YDTPJC01240）；天津市自然科学基金项目（18JCQNJC84600）

Effect of Typical E-commerce Packaging on Transportation Microenvironment and Storage Quality of Kiwifruits

XIONG Jinliang, CHEN Aiqiang, LIU Jing, ZHANG Rui, GUAN Wenqiang

(1. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. Tianjin Key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300134, China; 3. COFCO Lijin (Tianjin) Grain and Oil Co., Ltd., Tianjin 301600, China; 4. Hua Shang International Engineering Co., Ltd., Beijing 100000, China)

Published:2021-09-29

摘要/Abstract

摘要： 为了探索3 种典型电商运输包装猕猴桃所处运输微环境变化特点及其对后续贮藏品质的影响，分别采用单纯纸箱、纸箱内衬聚苯乙烯泡沫箱和纸箱内衬聚乙烯发泡棉材料（果实单格放置）3 种形式包装对预冷猕猴桃进行运输，记录运输期间包装箱内的温湿度和振动强度变化，运输结束后分装入打孔塑料盒，贮藏于（4.0±0.5）℃的环境中并定期测定其品质变化。结果表明，纸箱内衬聚苯乙烯泡沫箱和内衬聚乙烯发泡棉材料均能够有效延缓包装箱内温度的上升，保持包装内的湿度；猕猴桃运输过程中振动主要来自于车辆的加减速和颠簸，纸箱内衬聚乙烯发泡棉材料的综合减振效果最好。运输过程的颠簸及温度变化是影响猕猴桃品质的主要因素，经过纸箱内衬聚乙烯发泡棉材料包装运输的猕猴桃在贮藏期间质量损失率上升最缓慢，硬度最高，颜色最鲜艳，总可溶性固形物、总酸质量分数较高，综合贮藏品质最好；纸箱内衬聚苯乙烯泡沫箱包装运输的猕猴桃贮藏品质稍次之，单纯纸箱包装运输的猕猴桃贮藏品质最差。综合运输微环境及货架期品质变化，纸箱内衬聚苯乙烯泡沫箱和纸箱内衬聚乙烯发泡棉材料均是适于电商运输猕猴桃的包装方式。

关键词: 包装材料；冷链；猕猴桃；微环境；货架品质

Abstract: In order to explore the change in the microenvironment around kiwifruits subjected to three different typical E-commerce packaging treatments during transportation and its influence on subsequent storage quality, kiwifruits were packaged in cartons or cartons lined with polystyrene foam boxes or polyethylene foam cotton material (placed singly) and transported after precooling. The changes in the temperature and humidity in packaging boxes and in vibration intensity were recorded during transportation. After the completion of transportation, the fruit were transferred into perforated plastic boxes and stored at (4.0 ± 0.5) ℃, and the quality changes were measured on a regular basis during storage. The results showed that both lining materials could effectively delay the temperature rise and keep the humidity in the cartons. The vibration of kiwifruits during transportation mainly resulted from the acceleration, deceleration and turbulence of the vehicle. Generally, the carton lined with polyethylene foamed cotton material was the most effective in reducing the vibration. The turbulence and temperature change during transportation were important factor influencing the quality of kiwifruits. Kiwifruits packaged in the cartons lined with polyethylene foam cotton material showed the slowest increase in percentage mass loss, maintained the highest hardness and the brightest color as well as high contents of total soluble solids (TSS) and total acid during subsequent storage, generally exhibiting the best storage quality. The storage quality of kiwifruits packaged in cartons lined with polystyrene foam boxes was slightly inferior, and the storage quality of kiwifruits packaged in cartons was the worst. Based on the change in transportation microenvironment and the change in quality during shelf life, cartons lined with polystyrene foam box and those lined with polyethylene foamed cotton material are suitable for E-commerce transportation packaging of kiwifruits.

Key words: packaging materials; cold chain; kiwifruit; microenvironment; shelf quality

中图分类号:

TS255.3

熊金梁，陈爱强，刘婧，张蕊，关文强. 典型电商运输包装对猕猴桃运输微环境及贮藏品质的影响[J]. 食品科学, 2021, 42(17): 218-224.

XIONG Jinliang, CHEN Aiqiang, LIU Jing, ZHANG Rui, GUAN Wenqiang. Effect of Typical E-commerce Packaging on Transportation Microenvironment and Storage Quality of Kiwifruits[J]. FOOD SCIENCE, 2021, 42(17): 218-224.

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典型电商运输包装对猕猴桃运输微环境及贮藏品质的影响

Effect of Typical E-commerce Packaging on Transportation Microenvironment and Storage Quality of Kiwifruits

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