Abstract: Carambola were used as the raw materials to explore the effects of non-modified atmosphere packagings(non-MAP) and modified atmosphere packagings(MAP) with 21%O2+0%CO2+87%N2(passive MAP) and 5%O2+5%CO2+90%N2(active MAP) at 12℃ on preservative of Carambola.Results indicated that comparing to non-MAP,both MAP can delay the Carambola color browning.They all kept the weight loss under 2% and firmness above of 4×105 Pa.Active MAP was better than passive MAP in maintenance capacity on soluble solids concentration,pH,titratable acid and ascorbic acid with a significant difference(P≤0.05).There was no significant difference(P≤0.05)between active MAP and passive MAP in maintaining total phenol and flavonoid contents.MAP inhibited peroxidase activity and delayed the peak time of peroxidase activity from 25 d to 35 d.In addition,the color,weight loss and firmness were the signs of senescence.The shelf life of control,inactive MAP,active MAP were 20~25 d,25~35 d and 35~40 d,respectively.
麦馨允,胡长鹰. 气调包装对杨桃贮藏品质的影响[J]. 食品与发酵工业, 2012, 38(06): 213-218.
Mai Xin-yun,Hu Chang-ying. Effects of Modified Atmosphere Packaging on the Quality of Carambola[J]. Food and Fermentation Industries, 2012, 38(06): 213-218.