摘要
目的延长"夏黑"葡萄在常温条件下的货架期。方法以裸放和普通LDPE包装作为参照组,对比研究了SO2缓释杀菌包装、添加1-MCP的SO2缓释杀菌包装等2种保鲜包装方案对葡萄货架期的影响。实验中每2 d分别对包装袋内的顶空气体组成,葡萄的外观质量、水分损失、褐变程度、硬度、糖分、总酸含量和VC含量进行测试分析。结果 SO2缓释杀菌包装能够形成适合葡萄贮藏的自发气调氛围,并且能够抑制葡萄霉菌的滋生。常温保存8d后,裸放组和LDPE组的果梗褐变和烂果严重,而SO2缓释杀菌包装、添加1-MCP的SO2缓释杀菌包装中葡萄褐变程度分别为1级和0级,烂果率分别为3.13%和1.1%。结论 SO2缓释杀菌包装中葡萄的外观和口感均具有商品性,保鲜效果明显。
Objective In order to extend the shelf-life of ＂Summer Black＂ grapes at room temperature. Methods The effects of shelf-life of two kinds of preservation packaging on the shelf-life of grapes were comparatively investigated： SOs controlled release packaging and SOs controlled release packaging with 1-MCP, using the naked grapes and grapes packaged with ordinary LDPE as the control groups. During the experiment, the hcadspace concentrations, appearance quality, water loss, stem browning, solidity, TSS, TA, and the VC content were tested and analyzed every two days. Results The experimental results showed that SOs controlled release packaging could form a suitable modified atmosphere packaging （MAP） environment and prohibit the growth of pathogenic bacteria in grapes. After 8-day storage at room temperature, the naked grapes and grapes packaged with ordinary LDPE showed serious stem browning and high rot rate. The stem browning of the grapes packaged with SOs controlled release packaging and SOs controlled release packaging with 1-MCP were level 1 and level 0, and the rot rates were 3.13% and 1.1%, respectively. Conclusion The appearance and taste of the grapes had commercial values, and the preservation effects were obvious.
出处
《包装工程》
CAS
CSCD
北大核心
2014年第15期1-4,24,共5页
Packaging Engineering
基金
国家科技支撑计划项目(2012BAF13B05)
关键词
葡萄
二氧化硫
杀菌
1-MCP
保鲜
grapes
sulfur dioxide
sterilization
1-MCP
preservation
作者简介
刘鹏（1989-），男，山东德州人，北京印刷学院硕士生，主攻绿色包装材料。
