食品与发酵工业 >

2021 , Vol. 47 >Issue 6: 169 - 175

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025469

生产与科研应用

不同调湿包装对荔枝贮藏品质的影响

  • 郭靖 ,
  • 陈于陇 ,
  • 王萍 ,
  • 王玲 ,
  • 陈飞平 ,
  • 罗政 ,
  • 于新
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  • 1(广东省农业科学院蚕业与农产品加工研究所 农业农村部功能食品重点实验室 广东省农产品加工重点实验室,广东 广州,510610)
    2(仲恺农业工程学院 轻工食品学院,广东 广州,510225)
硕士研究生(陈于陇研究员为通讯作者,E-mail:cyl6817@163.com)

收稿日期: 2020-08-25

  修回日期: 2020-09-29

  网络出版日期: 2021-04-15

基金资助

广东省农业科学新兴学科团队建设项目(201805xx);果蔬保鲜节能储运智能装备研究与示范项目(2019B020222001);华南特色果蔬保鲜物流新技术示范项目(T2018043)

收起

The effect of different packaging methodology on Litchi quality during storage

  • GUO Jing ,
  • CHEN Yulong ,
  • WANG Ping ,
  • WANG Ling ,
  • CHEN Feiping ,
  • LUO Zheng ,
  • YU Xin
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  • 1(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(School of Light Industry and Food, Zhongkai College of Agricultural, Guangzhou 510225, China)

Received date: 2020-08-25

  Revised date: 2020-09-29

  Online published: 2021-04-15

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摘要

该研究以荔枝为实验对象,模拟常温物流,采用单层袋(聚乙烯醇薄膜保鲜袋)、双层袋(聚乙烯醇薄膜保鲜袋)+(聚乙烯保鲜袋)、CK(聚乙烯保鲜袋)包装荔枝,通过对外观品质、理化指标和营养成分变化规律的分析,研究透湿包装对荔枝贮藏品质影响。研究结果表明,单层袋、双层袋和CK包装处理荔枝贮藏4 d时腐烂率达到50%以上,贮藏6 d基本全部褐变。与单层袋相比,双层袋包装贮藏期间有利于维持荔枝在较高的湿度环境中,呼吸跃变平缓,贮藏第6 天时,失重率仅为2.19%,可溶性固形物含量17.30%,可以有效地保持荔枝的品质;单层袋透湿性强,贮藏期结束失重率达到8.79%,褐变指数达到3.97,总体保鲜效果较差。与CK相比,单层袋与双层袋包装均不能延缓果实褐变,其褐变指数与褐变相关酶活性均高于CK。综合各项指标表明,双层袋包装处理的荔枝贮藏品质优于单层袋包装。

关键词： 荔枝; 电商物流; 包装方式; 湿度; 贮藏品质影响

本文引用格式

郭靖 , 陈于陇 , 王萍 , 王玲 , 陈飞平 , 罗政 , 于新 . 不同调湿包装对荔枝贮藏品质的影响[J]. 食品与发酵工业, 2021 , 47(6) : 169 -175 . DOI: 10.13995/j.cnki.11-1802/ts.025469

Abstract

E-commerce logistics has the characteristics of a non-through-process cold chain and multiple distribution links. In e-commerce logistics, the environmental humidity and temperature in the packages make a great impact on their quality. In this study, litchi was used as raw material with the treatment of simulating the normal temperature logistics using single-layer bag, such as polyvinyl alcohol film preservation bag (PVA), double layer bag: polyvinyl alcohol film preservation bag (PVA) + polyethylene bag (PE), CK: Polyethylene bag (PE), to analyze the appearance quality, physical and chemical indicators and nutrient composition changes. The results showed that the decay rate of litchi packaged with single layer bag, double layer bag and CK bag all reached more than 50% after 4 days, and all of them were browning after 6 days. Compared with the single-layer bag, the double layer bag packaging was good to maintain the litchi under high humidity environment, with the respiration rate was only 2.19%, Moreover, the soluble solid content was 17.30% which help to effectively maintain the quality of litchi. The single layer bag had strong moisture permeability, so the weight loss rate reaches 8.79% and the browning index reaches 3.97 at the end point of the storage. Compared with CK, the browning index and browning related enzyme activities (PPO, POD) of single and double bag packaging were higher than those of CK. The results showed that the storage quality of litchi treated with a double bag was better than that with a single bag.

Key words： litchi; e-commerce logistics; packaging method; humidity; storage quality influence

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