摘要
为了探究不同包装材料和包装方式对鲜切马铃薯品质的影响,选出最适宜的鲜切马铃薯保鲜包装材料和包装方式,延长货架期,将鲜切马铃薯分别用OPP保鲜袋常压包装、PE保鲜袋常压包装、PA纹路真空袋真空包装和PA/PE光面真空袋真空包装4种方式进行包装,测定马铃薯生理生化指标。结果表明,鲜切马铃薯经过消毒、护色处理后,采用PA/PE光面真空袋真空包装,贮存3 d后的L~*值为74.72,可溶性固形物含量为质量分数5.2%,显著高于常压包装和PA纹路真空袋真空包装(p<0.05);菌落总数为2.56 lg(CFU/g),硬度值为451.23 N,失质量率为0.58%,结果显著优于常压包装(p<0.05)。鲜切马铃薯保鲜工艺中,选用PA/PE光面真空袋真空包装更有利于维持鲜切马铃薯品质,延长货架期。
In order to explore the influence of different packaging materials and packaging methods on the quality of fresh-cut potatoes, select the most suitable fresh-cut potato preservation packaging materials and packaging methods, and extend the shelf life, this study will use OPP crisp-keeping bag atmospheric pressure packaging, PE fresh-keeping bag atmospheric pressure packaging, PA texture vacuum bag vacuum packaging and PA/PE glossy vacuum bag vacuum packaging four ways to package, and determine the physiological and biochemical indexes of potatoes. The results show that after disinfection and color protection treatment, the fresh-cut potatoes are vacuum packed in PA/PE glossy vacuum bags, and the Lvalue and soluble solids content are 74.72 and 5.2% after storage for 3 d, which is significantly higher than that of atmospheric pressure packaging and PA grain vacuum bag vacuum packaging(p<0.05). The total number of colonies is 2.56 lg(CFU/g), the hardness value is 451.23 N, and the weightlessness is 0.58%, which is significantly better than that of atmospheric pressure packaging(p<0.05). In summary, in the fresh-cut potato preservation process, the selection of PA/PE glossy vacuum bag vacuum packaging is more conducive to maintain the quality of fresh-cut potatoes and extend the shelf life.
作者
陈康瑞
程远霞
王灵昭
詹扬
万烈
邱春江
毕诗杰
顾涵
CHEN Kangrui;CHENG Yuanxia;WANG Lingzhao;ZHAN Yang;WAN Lie;QIU Chunjiang;BI Shijie;GU Han(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Lianyungang Ziyan Agricultural Development Co.,Ltd.,Lianyungang 222200,China)
出处
《江苏海洋大学学报（自然科学版）》
CAS
2022年第3期80-84,共5页
Journal of Jiangsu Ocean University:Natural Science Edition
基金
江苏省苏北科技专项(SZ-LYG202012)。
关键词
马铃薯
常压包装
品质
真空包装
保鲜
potatoes
atmospheric packaging
quality
vacuum packaging
fresh-keeping
