摘要
以"砂蜜豆"樱桃为试材,通过对樱桃贮藏期间其理化指标和营养成分变化规律的分析,探讨了采用不同厚度的防雾性能保鲜膜包装对樱桃品质的保鲜效果。实验研究表明:采用防雾性能保鲜膜包装樱桃能够有效降低樱桃腐烂率,延缓维生素C含量下降进程,保持较高可滴定酸和可溶性固形物含量,抑制pH大幅度上升;且可以延缓过氧化氢酶(CAT)活性降低,并使多酚氧化酶(PPO)活性维持在较低的水平。以厚度为50μm的防雾性能保鲜膜包装处理的效果最佳,贮藏70d时,樱桃腐烂率控制在7.78%,而对照组腐烂率为16.67%,是50μm的防雾性能保鲜膜包装处理的2.3倍,有明显差异(p<0.05)。
＂Shamidou＂cherry were selected as experimental material. The effects of different thickness anti-fog film packaging methods on cherry were investigated by analyzing physical and chemical indexes and nutrition components during storage. The research results indicated as follows .the treatments of anti-fog film packaging could effectively reduce the cherry decay rate,delay the decrease of Vc content,maintain high content of titratable acid and soluble solids and inhibit increase of pH significantly. The descent speed of activity of catalase（CAT） could be cut down and the activity of polyphenol oxidase（PPO） could also be maintained at a lower level. The thickness of 50μm anti-fog film packaging treatment could achieve better preservation effect. On the 70th day of storage,the decay rate of cherry which was packed by thickness of 50μm anti-fog film was controlled effectively in 7.78% ,and the control group decay rate reached 16.67% ,which was 2.3 times of the thickness of 50μm anti-focl film ioackaclincl treatment,and the difference was extremely sianificant（D〈0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第20期358-362,共5页
Science and Technology of Food Industry
基金
国家“十二五”科技支撑计划(2012BAD38B01)
天津市重点科技攻关项目(11ZCKFNC01900)
天津市农业科学院院长基金项目(11010)
