摘要
鸭梨在贮运过程中易失水、果心褐变等,严重影响贮运品质。为探究一种综合、有效、简便,能保持鸭梨贮运品质的保鲜包装方式,本文以鸭梨为试材,研究了微孔膜+不同规格安喜布(具有1-MCP缓释效果)的保鲜包装方式对其贮运品质的影响。结果表明,微孔膜+安喜布的保鲜包装方式可以有效保持鸭梨果实硬度和可溶性固形物(TSS)含量,抑制果实相对电导率和呼吸速率的升高,微孔膜对失重率起到了很好的抑制作用,且2张安喜布的保鲜效果优于1张处理的。贮运240 d时,复合微孔膜+2张安喜布保鲜的鸭梨果实硬度为4.98 kg/cm2、TSS为12%、失重率为1.5%,优于对照组(吸水纸包裹+网兜,放入纸箱入0℃冷库贮藏)的3.70 kg/cm2、11%、6.56%。总之,微孔膜+适宜浓度的1-MCP长效缓释处理延缓了鸭梨的后熟衰老和品质劣变。
In this paper,the fruit quality of"Yali"pear is influenced by microporous membrane and different specifications of"Anxibu"(with 1-MCP slow release effect)on storage and transportation.The results showed that the microporous film+"Anxibu"could keep the firmness and the content of TSS,and restrain the increase of relative conductivity and absorption rate of"Yali"pear,the microporous membrane had a good inhibitory effect on the weight loss rate,and the fresh-keeping effect of 2"Anxibu"was better than that of 1 cloth.On 240 days,the firmness of"Yali"pear fruit was 4.98 kg/cm^2,the TSS was 12%,and the weight loss rate was 1.5%,which was better than 3.70 kg/cm^2,11%,6.56%in the control group.The aging and quality deterioration of"Yali"pear were delayed by long-term release of 1-MCP with appropriate concentration and microporous membrane.
作者
李继兰
郁网庆
宋烨
张鑫
公维敏
周大森
LI Ji-lan;YU Wang-qing;SONG Ye;ZHANG Xin;GONG Wei-min;ZHOU Da-sen(Jinan Fruit Reserarch Institute,All China Federation of Supply&Marketing Cooperatives,Jinan 250014,China)
出处
《中国果菜》
2020年第9期1-5,共5页
China Fruit & Vegetable
基金
国家“十三五”重点研发计划课题:食品原料和食品储运过程品质质量控制技术(2016YFD0401201)。
关键词
保鲜包装
微孔膜
鸭梨
贮运品质
Fresh packing
microporous membrane
"Yali"pear
storage and transportation quality
