Food and Fermentation Industries >

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

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

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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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

Cite this article

GUO Jing , CHEN Yulong , WANG Ping , WANG Ling , CHEN Feiping , LUO Zheng , YU Xin . The effect of different packaging methodology on Litchi quality during storage[J]. Food and Fermentation Industries, 2021 , 47(6) : 169 -175 . DOI: 10.13995/j.cnki.11-1802/ts.025469

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