食品与发酵工业 >

2021 , Vol. 47 >Issue 18: 77 - 85

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026451

研究报告

泡沫箱包装的逐渐降温功能对黄瓜冷害的抑制

  • 代慧 ,
  • 何晓梅 ,
  • 段志蓉 ,
  • 吴姗鸿 ,
  • 张敏
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学, 食品贮藏与物流研究中心,重庆,400715)
    3(农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆,400715)
硕士研究生(张敏副教授为通讯作者,E-mail:zmqx123@163.com)

收稿日期: 2020-12-13

  修回日期: 2021-01-20

  网络出版日期: 2021-10-18

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The gradual cooling of foam box packaging inhibits cucumber chilling injury

  • DAI Hui ,
  • HE Xiaomei ,
  • DUAN Zhirong ,
  • WU Shanhong ,
  • ZHANG Min
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  • 1(College of Food Science of Southwest University, Chongqing 400715, China)
    2(Food Storage and Logistics Research Center of Southwest University, Chongqing 400715, China)
    3(Laboratory of Quality Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing), Ministry of Agriculture, Chongqing 400715, China)

Received date: 2020-12-13

  Revised date: 2021-01-20

  Online published: 2021-10-18

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摘要

为探索通过包装这一简单低成本方法解决黄瓜在低温贮运中冷害及品质劣变问题,该文研究了薄膜包装、泡沫箱包装、薄膜泡沫箱复合包装3种不同包装方式对低温贮藏下黄瓜冷害的影响。结果表明,与对照组相比,所有包装组均能有效地减轻黄瓜的冷害症状,其中泡沫箱包装和薄膜泡沫箱复合包装相对薄膜包装组能更好地减弱黄瓜呼吸强度上升、硬度下降及失重率增加程度,更好地维持感官品质。有泡沫箱的效果更佳是因为泡沫箱的隔热性使黄瓜实现了逐渐降温,而相对瞬间低温而言,逐渐降温能更有效地抑制黄瓜相对电导率上升,丙二醛(malondialdehyde,MDA)积累,超氧阴离子自由基(·O-2)产生,增强过氧化氢酶(catalase,CAT)、过氧化物酶(peroxidase,POD)、超氧化物歧化酶(superoxide dismutase,SOD)等抗氧化酶的活性和脯氨酸含量,减弱膜脂氧化伤害,维持更高的抗氧化活性,减轻冷害的发生。综上所述,泡沫箱包装组和薄膜泡沫箱复合包装组能更有效地抑制黄瓜冷害的产生并提高保鲜品质,其中泡沫箱包装组成本更低,建议采用此方式进行包装。

关键词： 泡沫箱; 黄瓜; 冷害; 包装方式

本文引用格式

代慧 , 何晓梅 , 段志蓉 , 吴姗鸿 , 张敏 . 泡沫箱包装的逐渐降温功能对黄瓜冷害的抑制[J]. 食品与发酵工业, 2021 , 47(18) : 77 -85 . DOI: 10.13995/j.cnki.11-1802/ts.026451

Abstract

To explore a simple and low-cost packaging method in low-temperature storage and transportation process, this paper studied the effects of three different packaging methods including film packaging, foam box packaging and film foam box composite packaging on cucumber chilling injury under low-temperature storage. The results showed that compared with the control group, all packaging groups could effectively reduce chilling injury of cucumbers during cold storage. Compared with film packaging, foam box packaging and film foam box composite packaging could more effectively inhibit the increase of cucumber respiration and inhibit the decrease of cucumber hardness and the increase of weight loss rate in cucumbers. The effect of a foam box was better due to the cucumber gradually cool down. Moreover, compared with the instant low temperature, gradual cooling could more effectively inhibit the increase of relative electrical conductivity of cucumber, accumulation of malondialdehyde (MDA) and the production of superoxide anion (·O-2). And it could also effectively increase the activities of antioxidant enzymes, catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD) and proline content. These could reduce the chilling injury of cucumber by reducing the oxidation damage of cucumber membrane lipids and maintaining the higher antioxidant activity of cucumber. In summary, both the foam box packaging and the film foam box composite packaging treatment can more effectively inhibit the occurrence of cucumber chilling damage and improve the preservation quality. Among which, the foam box packaging is lower in cost and is recommended to carry out packaging treatment.

Key words： foam box; cucumber; chilling injury; packaging method

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