摘要
以莱阳梨为试材,研究莱阳梨均衡自发气调贮藏的条件和效果。结果表明,EMAP贮藏能够较好地保持果实的硬度;抑制PPO活性,贮藏120d后,CK组PPO活性为40.9U/g,远高于EMAP组的28.4U/g,两者差异显著(P<0.05);延缓POD活性的降低和膜透性的升高,贮藏120d后,EMAP组POD活性为0.25U/g,显著高于CK组的0.04U/g,使用EMAP冷藏的梨果膜透性上升及变化幅度较CK组小,两者的差异极显著(P<0.01);减少VC含量的损失,贮藏至30d时,EMAP处理与CK相比梨果的VC含量较高,两者差异极显著(P<0.01)。研究得到的莱阳梨EMAP贮藏的适宜气体组成为:2.2%CO2和14.0%O2,或者2.6%CO2和12.9%O2,在此条件下,莱阳梨的贮藏期可以达到200d以上。
In this paper,the fresh-keeping effect of equilibrium modified atmosphere packaging （EMAP） conditions on quality parameters of Laiyang pears was explored. Results indicated that EMAP storage maintained a good level of fruit firmness,and inhibited the activity of polyphenol oxidase （PPO）. After 120 days of the storage,the control group （without any packaging treatment） showed a PPO activity of 40.9 U/g,even higher than 28.4 U/g of the EMAP group,with a significant difference （P 0.05）. EMAP treatment delayed the reduction in peroxidase （POD） activity and the increase in membrane permeability; the activity of POD in the EMAP group was 0.25 U/g,significantly higher than 0.04 U/g of the control group; and relative membrane permeability of EMAP-packaged pears was increased to a lower level after 120 days of the storage,with a smaller amplitude fluctuation over the entire storage period,and there was a extremely significant difference between the two groups （P 0.01）. A reduction in vitamin C loss was observed for the EMAP group as compared to the control. After 30 days of the storage,the content of vitamin C in the EMAP group was higher than that in the control and the difference between them was exceedingly significant （P 0.01）. The optimum gas composition for EMAP storage of Laiyang pears was found to be made up of 2.2% CO2 and 14.0% O2 or of 2.6% CO2 and 12.9% O2. The shelf life of Laiyang pears stored in two such atmospheric environments could reach up to more than 200 days.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第4期258-263,共6页
Food Science
基金
山东省科技攻关项目(2005GG1109002)
关键词
莱阳梨
均衡自发气调贮藏
保鲜
Laiyang pear
quilibrium modified atmosphere packaging （EMAP）
fresh-keeping
作者简介
姜齐永（1985-），男，硕士研究生，研究方向为农产品加工及贮藏工程。E—mail：jiangqiyong88888@r63．com
通信作者：周志才（1955-），男，教授，本科，研究方向为农产品加工及贮藏工程。E-mail：zzc555@ytu．edu．cn
