[关键词]
[摘要]
为掌握气调保鲜运输中不同包装方式对荔枝保鲜品质的影响,以“淮枝”荔枝为试验材料,采用气调保鲜运输试验平台模拟保鲜运输试验,研究了气调运输中密封包装、无包装、孔袋包装等包装方式荔枝保鲜品质的变化。研究表明:整体而言,3种包装方式的保鲜效果由好到差依次为孔袋包装、密封包装、无包装;相对于无包装方式,密封包装方式和孔袋包装方式均可以明显地抑制荔枝质量损失率的下降和褐变指数的上升,运输至35 d时质量损失率均为3%以内;孔袋包装可以更好的抑制荔枝褐变和维持荔枝较高的好果率水平,运输至第7 d时仍可维持90%以上的好果率;在抑制质量损失率下降、抑制可溶性固形物和可滴定酸物质的分解方面,密封包装方式和孔袋包装方式无明显差异,而密封包装在运输7 d后可引起可滴定酸含量的上升。该研究为提高荔枝气调保鲜运输保鲜效果提供参考。
[Key word]
[Abstract]
To understand the effects of different packaging methods on the fresh-keeping quality of litchi during controlled atmosphere transport, “Huaizhi” litchi was used as the material and controlled atmosphere transport was simulated to test fresh-keeping quality during transport. The fresh-keeping qualities of litchi fruits during controlled atmosphere transport were compared with those not packaged, packaged in sealed bags, or packaged in bags with vent holes. The results indicated that the overall fresh-keeping qualities of litchi fruits in three packaging methods were as follows: packaged using bags with vent holes > packaged using sealed bags > no package. Compared with no packaging group, the packages using sealed bags and bags with vent holes could significantly inhibit the decline of litchi fresh-keeping quality, decrease the rise in browning index, and could maintain the mass loss rate within 3% after 35 days of transportation. The package using bags with vent holes could effectively inhibit browning and could maintain a high level of good fruit rate of litchi above 90% after seven days of transportation. No significant differences were found between the packaging using sealed bags and bags with vent holes in terms of inhibiting the mass loss and the decomposition of total soluble solids or titratable acid. However, the package using sealed bags could lead to the rise of titratable acid after seven days of transportation. This research can provide a reference for improving the fresh-keeping quality of litchi during controlled atmosphere transport.
[中图分类号]
[基金项目]
广州市珠江科技新星专项(2014J2200070);广东省高等学校优秀青年教师培养计划(Yq2014025)