包装膜透气性对韭黄MAP冷藏保鲜效果的影响

王祖莲; 陈晴; 高佳; 罗芳耀; 唐月明; 田玉肖; 郭云建

doi:10.13386/j.issn1002-0306.2020030031

包装膜透气性对韭黄MAP冷藏保鲜效果的影响

王祖莲^1,2,
陈晴^1,2,
高佳^1, ,,
罗芳耀¹,
唐月明¹,
田玉肖¹,
郭云建³

1. 四川省农业科学院农产品加工研究所, 四川成都 610066;
2. 四川农业大学园艺学院, 四川成都 611130;
3. 四川省成都市郫都区农业农村和林业局, 四川成都 611730

基金项目:

四川省科技计划项目（2018NZ0001&2020YFN0039）；四川省农业科学院科技成果中试熟化与示范转化工程项目（CGZH2019XCZC02）。

详细信息

作者简介:
王祖莲(1995-),女,硕士研究生,研究方向:蔬菜采后的贮藏与保鲜,E-mail:wangzulian.sc@foxmail.com。

通讯作者:
高佳(1983-),女,博士,副研究员,研究方向:果蔬采后的贮藏与保鲜,E-mail:jiagao129@163.com。

中图分类号: TS255.1
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出版历程
- 收稿日期: 2020-03-02
- 网络出版日期: 2021-01-07
- 刊出日期: 2020-12-31

Effect of Packaging Film Permeability on the Quality of MAP Storage of Hotbed Chives during Cold Storage

1. Institute of Agro-products Processing Science and Technology, Chengdu 610066, China;
2. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China;
3. Chengdu City, Sichuan Province Pi Rural Area Agriculture and Forestry Bureau, Chengdu 611730, China

摘要

摘要: 为探讨包装膜透气性对低温（1±0.5℃）下韭黄短期自发气调（MAP）贮藏效果的影响，本文测试了5种梯度氧气（O₂）和二氧化碳（CO₂）透过率的聚乙烯薄膜包装袋包装后韭黄在贮藏过程中感官指标、腐烂指数、包装袋内气体成分、相对电导率、组织含水率、丙二醛、可溶性糖和抗坏血酸的变化情况。结果表明，O₂和CO₂气体透过率分别为（4623±834） cm³/m²·24 h·0.1 MPa和（18033±3356） cm³/m²·24 h·0.1 MPa的聚乙烯包装袋MAP处理后，贮藏至28~42 d时包装袋内O₂和CO₂含量维持在11.67%~13.67%和2.43%~3.45%相对平稳状态，使用此包装袋能延缓贮藏过程中韭黄腐烂指数、相对电导率和丙二醛含量的上升，减缓感官指标、组织含水率、可溶性糖和抗坏血酸含量的下降，该包装膜可作为适宜的MAP处理材料结合冷藏技术延长韭黄采后保鲜期。
- 韭黄 /
- MAP /
- 包装膜 /
- 透气性 /
- 低温冷藏
Abstract: The purpose of this study was to investigate the effect of packing film permeability on short-term spontaneous gas regulation(MAP)storage of chives under low temperature(1±0.5 ℃). In this article,five types of gradient oxygen and carbon dioxide permeability polyethylene film bags were used to pack the chives,and the changes of some physical and chemical indicators of the chives after storage were tested. These indicators included the sensory indicators,decay index,gas composition,relative conductivity,tissue water content,malondialdehyde,and solubility sugar and ascorbic acid content. The results showed that the O₂ and CO₂ gas permeability were(4623±834) cm³/m²·24 h·0.1 MPa and(18033±3356) cm³/m²·24 h·0.1 MPa in polyethylene packaging bags after MAP treatment,the content of O₂ and CO₂ in the packaging bag was maintained at 11.67%~13.67% and 2.43%~3.45% relatively stable state when stored for 28~42 days. Using this packing bag could delay the increase of chives rot index,relative conductivity and malondialdehyde content in the storage process,slow down the decrease of sensory index,tissue moisture content,soluble sugar and ascorbic acid content,and the packaging film could be used as an appropriate MAP treatment material combined with refrigeration technology to prolong the fresh life of chives after harvest.
- hotbed chives /
- MAP /
- packaging film /
- breathable /
- cold storage

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