Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 298 - 308

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039153

Effect of packing method on storage quality of apricot and rose paste composite fruit peel and establishment of shelf life model

  • GULMIRA Nurmamat ,
  • FENG Zuoshan ,
  • BAI Yujia
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology of Fruit, Urumqi 830052, China)

Received date: 2024-03-08

  Revised date: 2024-04-19

  Online published: 2025-02-21

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Abstract

The purpose of this paper was to study the effect of different packaging methods on the quality changes of apricot and rose paste composite peel during storage, and to predict its shelf life by quality changes.Firstly, the composite fruit peel was packaged in four packaging methods:candy paper packaging (CW), vacuum packaging (VP), storage bag packaging (WPB) and aluminum foil bag packaging (ABP), and stored at room temperature for 180 days to determine the change value of the quality index during storage.A chemical kinetics model was established with water content, soluble sugar content, hardness and total number of colonies as characterization indexes to predict the shelf life of composite fruit peel.The results showed that VP method could effectively delay the degradation of soluble sugar, vitamin C, active ingredients and other nutrients in complex fruit peel, and inhibit the microbial contamination during storage.The changes of soluble sugar and total number of colonies were consistent with the zero-order kinetic model, and the changes of water content and hardness were consistent with the first-order kinetic model.The verification results showed that the prediction model established with four characterization indexes under VP mode had high accuracy, and the relative error between the predicted value and the measured value was small, and the Arrhenius equation had a good fit.Therefore, the application of VP method will provide a theoretical basis for the packaging and storage of composite fruit peel.

Key words： apricot and rose paste compound fruit peel; packing method; storage quality; establishment of shelf life model

Cite this article

GULMIRA Nurmamat , FENG Zuoshan , BAI Yujia . Effect of packing method on storage quality of apricot and rose paste composite fruit peel and establishment of shelf life model[J]. Food and Fermentation Industries, 2025 , 51(3) : 298 -308 . DOI: 10.13995/j.cnki.11-1802/ts.039153

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