切割方式和包装方法对鲜切菠萝品质及生理特性的影响

doi:10.7506/spkx1002-6630-201102063

食品科学 ›› 2011, Vol. 32 ›› Issue (2 ): 266-269.doi: 10.7506/spkx1002-6630-201102063

切割方式和包装方法对鲜切菠萝品质及生理特性的影响

邵远志¹，李雪萍²，陈娇³，吴瑞刚³，傅燕艳³，李雯^{3 ,*}

1.海南大学食品学院，海南海口 570228；2.广东省果蔬保鲜重点实验室，广东广州 510642；
3.热带作物种质资源保护与开发利用教育部重点实验室，海南大学园艺园林学院，海南海口 570228

收稿日期:2009-08-31 修回日期:2010-09-30 出版日期:2011-01-25 发布日期:2011-01-10
通讯作者: 李雯 E-mail:liwen9-210@163.com
基金资助:
农业部菠萝行业科技专项(3-41)；海南省教育厅科技项目(Hjkj2009-28)

Effects of Cutting Shapes and Packaging Methods on the Quality and Physiological Properties of Fresh-cut Pineapple

SHAO Yuan-zhi，LI Xue-ping，CHEN Jiao，WU Rui-gang，FU Yan-yan，LI Wen

1. College of Food Science, Hainan University, Haikou 570228, China；2. Key Laboratory of Postharvest Technology of Fruits and Vegetables in Guangdong Province, Guangzhou 510642, China；3. Key Laboratory of Protection and Development in Tropical Plant Resources, Ministry of Education, College of Horticulture and Landscape, Hainan University, Haikou 570228, China

Received:2009-08-31 Revised:2010-09-30 Online:2011-01-25 Published:2011-01-10

摘要/Abstract

摘要： 为保持和改善鲜切菠萝的贮藏品质，为鲜切菠萝产业提供技术支持，以海南产“巴厘”菠萝为试材，研究切割方式和包装方法对鲜切菠萝风味品质及褐变相关生理的影响。结果表明：切片结合聚乙烯保鲜膜包装(片+膜)和切片结合聚乙烯保鲜袋包装(片+袋)处理比切块结合聚乙烯保鲜膜包装(块+膜)和切块结合聚乙烯保鲜袋包装(块+袋)处理能更有效地抑制鲜切菠萝果实软化、可溶性糖含量、总可滴定酸(TA)和VC 含量的降低，同时还能够维持较低的多酚氧化酶(PPO)活性和贮藏前期较低的过氧化物酶(POD)活性。因此，鲜切菠萝切片结合使用保鲜膜包装最有利于防止果实褐变和保持品质，延长贮藏寿命。

关键词: 鲜切菠萝, 切割方式, 包装方法, 品质, 生理特性

Abstract: The effects of cutting shapes and packaging methods on the sensory quality and the activities of enzymes related to browning of fresh-cut pineapple (Bali variety, from Hainan) during storage were investigated. Slicing in combination with either wrapping with polyethylene (PE) film or packaging in a PE bag was able to more effectively inhibit the softening of freshcut pineapple and the reduction of total soluble solid (TSS), titratable acid (TA) and vitamin C (VC) contents when compared to block cutting in combination with either PE wrapping or PE packaging, and maintain the activities of olyphenoloxidase (PPO) and peroxidase (POD) at a lower level during the entire storage period of 15 days and before the 6th day, respectively. Therefore, slicing in combination with either PE wrapping or PE packaging seems to be the most beneficial strategy for preventing the browning, maintaining the overall quality and extending the shelf life of fresh-cut pineapple.

Key words: fresh-cut pineapple, cutting shape, packaging method, quality, physiological property

中图分类号:

TS206.6

邵远志，李雪萍，陈娇，吴瑞刚，傅燕艳，李雯. 切割方式和包装方法对鲜切菠萝品质及生理特性的影响[J]. 食品科学, 2011, 32(2 ): 266-269.

SHAO Yuan-zhi，LI Xue-ping，CHEN Jiao，WU Rui-gang，FU Yan-yan，LI Wen. Effects of Cutting Shapes and Packaging Methods on the Quality and Physiological Properties of Fresh-cut Pineapple[J]. FOOD SCIENCE, 2011, 32(2 ): 266-269.

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切割方式和包装方法对鲜切菠萝品质及生理特性的影响

Effects of Cutting Shapes and Packaging Methods on the Quality and Physiological Properties of Fresh-cut Pineapple

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