摘要
为探讨振动胁迫中减振材料包装对草莓果实减损防伤的效果,研究了市售聚苯乙烯、自主研制的聚乙烯醇缩甲醛(PVFM)和抑菌PVFM 3种减振材料对运输振动草莓贮藏品质的影响。结果表明:与无减振处理组相比,抑菌PVFM组明显降低草莓果实失重率,维持果实硬度,延缓VC和可溶性蛋白含量的下降,促进糖类物质的合成,抑制相对电导率和丙二醛含量的升高,保护细胞膜结构的完整,延缓草莓品质的劣变;而异硫氰酸烯丙酯(AITC)的添加,也促使草莓维持较高的总酚和总黄酮含量。采用适当的减振材料包装对草莓的运输具有较好的保鲜效果,抑菌PVFM材料更加有利于贮藏品质的保持,研究结果为草莓物流运输包装提供了参考。
In order to investigate the effects of damping material packaging on strawberry fruit loss and damage prevention under vibration stress,the effects of three vibration-damping materials:commercial polystyrene,self-developed polyvinyl formal(PVFM)and bacteriostatic PVFM,on the storage quality of transporting vibration strawberry were studied.The results showed that the bacteriostatic PVFM group had low weight loss rate,maintained the firmness,delayed the decline of VC and soluble protein content,promoted the synthesis of carbohydrates,inhibited relative conductivity and malondialdehyde content,protected the integrity of cell membrane structure and delayed the deterioration of quality of strawberry fruit.Addition of allyl isothiocyanate also maintained the phenol and total flavonoid content of strawberry.These results indicated that the use of appropriate damping material packaging had a good preservation effects on the transportation of strawberry.The antibacterial PVFM material was more useful for maintaining storage quality of strawberry,which provided references for strawberry logistics transportation packaging.
作者
张壹钦
郜海燕
韩延超
吴晓蒙
陈晶晶
李绍振
刘晨星
穆宏磊
Zhang Yiqin;Gao Haiyan;Han Yanchao;Wu Xiaomeng;Chen Jingjing;Li Shaozhen;Liu Chenxing;Mu Honglei(Food Science Institute,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Post-Harvest Handing of Fruits,Ministry of Agriculture,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Hangzhou 310021;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;Haitong Food Group Co.,Ltd.,Ningbo 315300,Zhejiang;Beijing Huiyuan Beverage and Food Group Co.,Ltd.,Beijing 100044)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第11期215-222,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划项目（2018YFD0401304,2016YFD0400904）
浙江省重点研发计划项目（2019C02079）
关键词
草莓
振动胁迫
减振材料
贮藏品质
strawberry
vibration stress
damping material
storage quality
