食品与发酵工业 >

2020 , Vol. 46 >Issue 14: 163 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023947

生产与科研应用

膜透气性参数对朝天椒(Capsicum annuum var. conoides)自发气调包装冷藏效果的影响

  • 田玉肖 ,
  • 唐月明 ,
  • 高佳 ,
  • 宋占锋 ,
  • 罗芳耀 ,
  • 朱永清 ,
  • 王祖莲 ,
  • 陈晴
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  • 1(四川省农业科学院农产品加工研究所,四川 成都,610066)
    2(农业部西南地区园艺作物生物学及种质创制重点实验室,四川 成都,610066)
    3(四川省农业科学院园艺研究所,四川 成都,610066)
硕士研究生(高佳副研究员为通讯作者,E-mail:jiagao129@163.com)

收稿日期: 2020-03-13

  网络出版日期: 2020-08-17

基金资助

四川省科技计划资助(2018NZ0001&20ZDYF1649)

收起

Influence of film gas permeability parameters on the cold storage of spontaneous modified atmosphere packaging of red cayenne pepper (Capsicum annuum var. conoides)

  • TIAN Yuxiao ,
  • TANG Yueming ,
  • GAO Jia ,
  • SONG Zhanfeng ,
  • LUO Fangyao ,
  • ZHU Yongqing ,
  • WANG Zulian ,
  • CHEN Qing
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  • 1(Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)
    2(Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Southwest Region), Chengdu 610066, China)
    3(Institute of Horticulture, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)

Received date: 2020-03-13

  Online published: 2020-08-17

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摘要

以红熟期朝天椒为材料,结合自发气调包装(modified atmosphere packaging,MAP)和(9±0.5) ℃低温贮藏技术,研究了不同透气性参数的聚乙烯包装膜对朝天椒低温贮藏保鲜效果的影响。结果表明,MAP处理可有效降低朝天椒贮藏过程中的失重率,包装膜透气性参数对包装后朝天椒的贮藏品质影响具有明显差异。MAP处理中除E处理[包装膜O2和CO2透过率分别为1 865 cm3/(m2·24 h·0.1 MPa)和7 214 cm3/(m2·24 h·0.1 MPa)]加速了朝天椒的腐烂外,其他4个处理均能不同程度抑制朝天椒贮藏过程中组织相对电导率的升高,减少腐烂的发生,延缓外观品质的劣变。其中,C处理[包装膜O2和CO2透过率分别为8 087 cm3/(m2·24 h·0.1 MPa)和31 520 cm3/(m2·24 h·0.1 MPa)]在贮藏30 d时朝天椒商品性最好。

关键词： 朝天椒; 辣椒; 保鲜; 自发气调包装; 贮藏

本文引用格式

田玉肖 , 唐月明 , 高佳 , 宋占锋 , 罗芳耀 , 朱永清 , 王祖莲 , 陈晴 . 膜透气性参数对朝天椒(Capsicum annuum var. conoides)自发气调包装冷藏效果的影响[J]. 食品与发酵工业, 2020 , 46(14) : 163 -168 . DOI: 10.13995/j.cnki.11-1802/ts.023947

Abstract

The preservation effects of polyethylene (PE) packaging films with different gas transmission rates to postharvest red cayenne pepper (Capsicum annuum var. conoides) were studied using modified atmosphere packaging (MAP) at (9 ± 0.5) ℃ cold storage. The results suggested that PE packaging films could effectively restrain the weight loss of red pepper during the cold storage, while MAP treatments with different O2/CO2 permeability differed on the fresh-keeping effect significantly. All treatments maintained the appearance by inhibiting the increase of red pepper in electrolyte leakage and rot, except the treatment E [the permeability of O2 and CO2 is 1 865 cm3/(m2·24 h·0.1 MPa) and 7 214 cm3/(m2·24 h·0.1 MPa) respectively] which accelerated the decay of red pepper. In addition, compared with others, treatment C [the permeability of O2 and CO2 is 8 087 cm3/(m2·24 h·0.1 MPa) and 31 520 cm3/(m2·24 h·0.1 MPa)] had the best commercial quality after 30 days of cold storage.

Key words： Capsicum annuum var. conoides; pepper; fresh-keeping; modified atmosphere packaging; storage

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