摘要
采用自发气调包装(MAP)袋和尼龙聚乙烯(PA/PE)袋分别对鲜食甘栗进行真空包装和充空气包装,比较不同包装方式下鲜食甘栗贮藏期间袋内气体成分、呼吸速率、失重率、色泽、硬度、挥发性风味物质的差异,确定最佳包装方式。结果表明:MAP袋结合真空包装是最适合鲜食甘栗的包装方式,能有效抑制鲜食甘栗的呼吸强度,避免鲜食甘栗无氧呼吸产生不良风味的同时,保持了良好的色泽和硬度,对鲜食甘栗的贮藏效果最好。
Fresh sweet chestnuts were vacuum packaged and air flled packaged using modified atmos-phere(MAP)bags and nylon polyethylene(PA/PE)bags,respectively.The differences in gas composi-tion,respiration rate,weight loss rate,color,hardness,and volatile flavor substances in the bags during storage of fresh sweet chestnuts under different packaging methods were compared to determine the opti-mal packaging method.The results showed that MAP bag combined with vacuum packaging was the most suitable packaging method for fresh sweet chestnuts,which could effectively suppress the respiratory in-tensity of fresh sweet chestnuts,avoid anaerobic respiration of fresh sweet chestnuts to produce bad fla-vor,maintain good color and hardness,and had the best storage effect on fresh sweet chestnuts.
作者
吴家秀
赵玉华
WU Jia-xiu;ZHAO Yu-hua(College of Food Science and Technology,Hebei Normal University of Science and Technology,Changli 066600,Hebei,China;Engineering Research Center of Chestnut Industry Technology,Ministry of Education,Qinhuangdao 066004,Hebei,China;Hebei Collaborative Innovation Center of Chestnut Industry,Qinhuangdao 066004,Hebei,China)
出处
《粮食与油脂》
北大核心
2024年第3期57-62,共6页
Cereals & Oils
基金
河北省重大科技成果转化专项(20287101Z)。
关键词
鲜食甘栗
包装方式
贮藏品质
挥发性有机物质
fresh sweet chestnut
packaging method
storage quality
volatile organic compound
