将柿果进行切片，通过热风-微波联合干燥处理得到柿子脆片。比较六种不同的包装方式：聚乙烯薄膜(Polyethylene，PE)袋、聚酰胺薄膜(Polyamide，PA)袋、PA袋充氮气包装、铝箔复合膜、铝箔复合膜分别添加干燥剂及除氧剂对柿子脆片的保藏效果。将六种不同包装形式的柿子脆片进行恒温保藏试验，每隔7 d对产品的水分含量、色度及质构进行测定并比较，以选择最佳包装方式。同时将柿子脆片暴露于空气中进行破坏性试验确定货架期终点，通过加速货架试验测定L*值的变化预测产品货架期。结果表明：PA袋充氮气包装对柿子脆片的水分含量、色度、硬度和脆度的保持效果最好。破坏性试验确定产品货架期终点L*值为64.56，37 ℃及47 ℃保藏时柿子脆片L*值变化预测模型为：y=73.30622e-0.00079x和y=73.05771e-0.0180x，计算得到Q10为2.28，预测25 ℃贮藏时PA袋充氮气包装的柿子脆片的货架期约为460 d。

The persimmon fruits were sliced and dried by combined hot-air-microwave drying technique to obtain persimmon chips. The preservation effects of polyethylene(PE) bag, polyamide (PA) bag, aluminum foil composites, the PA bag packing with nitrogen, the aluminum foil composite packaged with desiccant and deoxidizer on the persimmon chips were compared. The persimmon chips packaged in 6 different packaging forms were subjected to a thermostatic preservation test to select the best packaging method. The moisture content, color and texture of the products were measured and compared every 7 days. Besides, the persimmon chips were exposed to air for destructive testing to determine the end of shelf life, and the changes in L* values were measured by accelerated shelf test to predict the shelf life of products. The results showed that the nitrogen filling of the PA bag had the best preserve effect on the moisture content, chroma, firmness and crispness of the persimmon chips. It was proved by the destructive test that the end of shelf life of persimmon product finished when the L* value decreased to 64.56, and the prediction model for L* value change of persimmon chips at 37 ℃ and 47 ℃ was: y=73.30622e-0.00079x and y=73.05771e-0.0180x, respectively. The calculated Q10 was 2.28. It was predicted that the shelf life of the persimmon chips packed with nitrogen in the PA bag at the storage temperature of 25 ℃ was about 460 days.

国家自然科学基金资助项目（34115183）