摘要
在自制可降解托盘表面涂布孜然保鲜液后覆膜包装鲜切网纹瓜,并以未涂布保鲜液托盘为对照组,对网纹瓜的感官品质、失重率、硬度、可溶性固形物含量、总酸含量和Vc含量等指标进行评价或测定。结果表明,托盘涂布孜然保鲜液组样品的感官评价得分均比对照组高;随着贮藏时间的延长,2组样品网纹瓜的失重率均不断增加,而其硬度、总酸含量、Vc含量均下降,其可溶性固形物含量均先增大后减小,但所有对照组的变化幅度均较经孜然保鲜液处理后托盘盛放样品的变化幅度大;且由实验数据可得,以涂布保鲜液托盘覆膜包装的鲜切网纹瓜的货架寿命是空白对照组的2倍。由此可得,孜然保鲜液对鲜切网纹瓜等类似果蔬具有一定的保鲜效果。
PLA and starch were used as the main raw material to produce the degradable tray. Cumin preservative was coated to the tray surface and then fresh-cut netted melon was packaged with film while setting the tray not coated with cumin as the control group. The relevant experimental indexes such as sensory evaluation, weight loss, firmness, soluble solids, total acid and Vc content were examined and evaluated. The results showed that the sensory evaluation of the tray coated with cumin preservative was higher than that of the control group. The weight loss ratio of both groups increased with the time while other indexes such as soluble solids, total acid and Vc decreased, and firmness increased at first then decreased. The ranges of change in control groups were greater than those of experimental groups. The shelf life of freshcut netted melon in the coated tray was doubled compared with that of the uncoated control group, indicating the freshkeeping effect of cumin preservative on fresh-cut netted melons and other fresh fruit packaging.
出处
《包装学报》
2016年第3期55-59,共5页
Packaging Journal
关键词
孜然保鲜液
鲜切网纹瓜
可降解托盘
保鲜效果
cumin preservative
fresh cut netted melon
degradable tray
fresh-keeping effect
