Comparison of the Effects of Different E-commerce Packagings on the Preservation of Litchi at Room Temperature
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Abstract:
The e-commerce packaging of fresh fruits and vegetables is very important for their preservation. In this study, litchi "Xianjinfeng" was used as the test material, the quality changes of the litchi packed in a new type of fresh-keeping paper cardboard box and the ordinary foam box at room temperature (28~29 ℃) were examined. The results showed that both packaging forms could delay the changes in total soluble solids (TSS) content, titratable acid (TA), soluble protein content and vitamin C content, and maintain better fruit flavor and nutrients, inhibit the increases of polyphenol oxidase (PPO) and peroxidase (POD) activities, and decreased the accumulation of malondialdehyde (MDA) in the process of logistics transportation. The comprehensive results showed that there were no significant differences in the contents of TSS, TA and vitamin C between the new type of carton packaging and the ordinary foam packaging during 0~2 days of storage, with the contents of TSS, TA and vitamin C for the new type of carton being 18.15 °Brix, 0.6% and 7.45 mg/100 g. Compared with the ordinary foam box (MDA content 0.07 μmol/g), the litchi in the new carton had a significantly lower MDA content (0.04 μmol/g), and the lipid membrane of litchi pericarp was damaged to a lesser extent. Therefore, the new type of carton can be used as the e-commerce logistics packaging material for short-term storage of litchi to replace the ordinary foam carton .The new packaging material has the preservative function and is environmentally friendly and available.
