为探究包装阻隔性对鲜切菠萝贮藏期间的品质差异,采用不同阻隔性并命名S1(L)、S2(M)和S3(H)的包装袋对鲜切菠萝在4 ℃贮藏中的理化性质和风味物质进行分析,进一步通过气味阈值、气味活性值(odor active value,OAV)探讨了特征风味物质浓度与包装阻隔性的变化规律。结果表明,S2(M)有效抑制鲜切菠萝失重率和微生物的上升,延缓果实硬度、抗坏血酸和总酚含量的下降,减缓组织褐变。酯类是主要的风味物质并具有氧依赖性,醇类和酸类是主要的异味化合物并与包装阻隔性呈正相关。共有26种风味物质OAV≥1,其中丙烯酸甲酯、丁酸乙酯、戊酸乙酯、己酸甲酯、正己酸乙酯、3-甲硫基丙酸甲酯和辛酸甲酯与包装阻隔性显著相关(P<0.05)。高阻隔性包装不仅抑制了鲜切菠萝特征风味物质的合成,还促进了异味化合物的形成,S2(M)由于适宜的阻隔性对鲜切菠萝具有最佳的保鲜效果。
To assess the various packaging barrier properties denoted as S1(L), S2(M), and S3(H) on quality differences of fresh-cut pineapple during storage, physicochemical properties and flavor substances were monitored at 4 ℃.Additionally, the relationship between the concentration of flavor substances and packaging barrier properties was investigated by odor threshold (OT) and odor active value (OAV).The findings indicated that S2(M) effectively curbed weight loss and increased aerobic plate count, postponed declines in fruit firmness, ascorbic acid content, and total phenol content, and minimized tissue browning.Besides, esters were the primary flavor substances with an oxygen-dependent effect, while alcohols and acids were the main off-odor compounds with a positive correlation with packaging barrier properties.A total of 26 flavor substances with an OAV≥1 were identified, of which methyl acrylate, ethyl butyrate, ethyl valerate, methyl hexanoate, ethyl hexanoate, methyl 3-methylthiopropionate, and methyl caprylate were significantly correlated with packaging barrier properties (P<0.05).High-barrier packaging not only inhibited the synthesis of the characteristic aroma substances but also promoted the formation of off-flavor compounds in fresh-cut pineapple.S2(M) exhibited optimal performance in preserving the quality of fresh-cut pineapple, attributed to its well-suited packaging barrier properties.
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