气调包装对百香果贮藏品质的影响_陈美花.pdf

网络出版时间：2016-03-22 16:32:17 网络出版地址：/kcms/detail/11.2206.TS1632.094.html 2016-03-22 气调包装对百香果贮藏品质的影响 陈美花，熊拯，庞庭才 （钦州学院食品工程学院，广西 钦州 535000 ) 摘 要：为探讨不同气调包装材料对百香果贮藏品质的影响，以‘紫香 1 号’百香果为试材，对其进行两种 不同的包装处理，即采用活性袋的活性包装和采用聚乙烯袋的普通包装，包装好后封口，并于（25±1 ）℃， 相对湿度 70-80% 的条件下贮藏；以相同成熟度未进行性包装的果实于相同条件下贮藏作为对照，监测贮 藏期间百香果的失重率、可溶性固形物、可滴定酸、果皮L* a* b* 值，果皮缺陷指数和贮藏寿命。结果表 明，与对照相比，两种 MAP 均减缓了果实失重率的上升、减缓了果皮缺陷指数及其他与百香果成熟有关 的物理化学变化，能延长贮藏寿命至少6 天；采用活性包装的百香果品质保持得更好，货架期更长。 关键词：百香果；气调包装；物理化学；货架期 Effects of Modified Atmosphere Packaging on Quality of Passion Fruit during Storage CHEN Mei-hua, XIONG Zheng, PANG Ting-cai (College of Food Engineering，Qinzhou University ，Qinzhou 535000 ，China) Abstract: This study aimed to investigate the influence of modified atmosphere packaging with different materials on quality of passion fruit during storage. ‘Zixiang No.1’ passion fruits were packed in 2 different types of packaging which were active package with active bags and ordinary package with polyethene bags. Subsequently, all packaging treatments were sealed and stored at 25 ℃, 70-80 % relative humidity. The unpackaged fruits with the same maturity stored at the same conditions served as controls. During th