摘要
以海南"妃子笑"荔枝为试材,采用3℃冷水浸泡处理、3℃3 g/L抗坏血酸钠溶液浸泡处理、3℃3 g/L柠檬酸溶液浸泡处理、3℃3 g/L抗坏血酸钠+3 g/L柠檬酸溶液浸泡处理和3℃0.7 mg/L的臭氧化水浸泡处理,沥水后分别装于厚度为0.06 mm的聚氯乙烯(polyvinyl chloride,PVC)透湿保鲜袋和厚度为0.025 mm的聚乙烯(polyethylene,PE)水果保鲜袋中,每袋装量5 kg,于(3±0.5)℃冷库中贮藏17 d,比较不同处理对果实果皮褐变的影响。结果表明,除PE保鲜袋中浸泡抗坏血酸钠的处理优于2种包装袋内的冷水浸泡对照组外,其他单独浸柠檬酸、抗坏血酸钠和上述2种试剂复配的处理,果皮褐变均不同程度高于冷水浸泡对照组。研究表明,5种浸泡处理均以PE保鲜袋内的贮藏效果优于PVC透湿保鲜袋内贮藏效果,其中3℃3 g/L抗坏血酸钠溶液浸泡处理和3℃冷水浸泡处理后采用PE保鲜袋效果最佳。
Hainan"Feizixiao"litchi was soaked in cold water,3 g/L sodium ascorbate solution,3 g/L citric acid solution,3 g/L sodium ascorbate+3 g/L citric acid solution,and dipped in ozonation of 0.7 mg/L respectively at 3℃.After draining water,they were packed in PVC moisture permeable bag with the thickness of 0.06 mm and PE fruit fresh-keeping bag with thickness of 0.025 mm.Then,each bag(5.0 kg)was stored in cold storage at(3±0.5)℃for 17 d.And the effects of different treatments on pericarp browning were detected.The results showed that,except the treatment of soaking sodium ascorbate in PE fresh-keeping bag was better than that of soaking in cold water in two kinds of bags,the peel browning of other treatments were higher than that of the control group.The possible reasons were related to factors such as concentration,application of cold water at 3℃,short soaking time and low storage temperature.The results also showed that PE fresh-keeping bags were better than PVC moisture-permeable fresh-keeping bags.Among them,3℃3 g/L sodium ascorbate solution combined with PE fresh-keeping bag packaging and 3℃cold water soaking treatment combined with PE fresh-keeping bag packaging were the best.
作者
石淑源
董成虎
张佳楠
卢晓辉
陈存坤
SHI Shuyuan;DONG Chenghu;ZHANG Jianan;LU Xiaohui;CHEN Cunkun(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;National Engineering and Technology Research Center for Preservation of Agricultural Products,Key Laboratory of Physiology and Storage of Agricultural Products Ministry,Tianjin 300384,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第22期125-128,共4页
Food and Fermentation Industries
基金
天津市林果现代产业技术体系创新团队(ITTFPRS2018009)
十三五重点研发(2016YFD0400903-05,2018YFF0213605-2)
天津市农业科学院院长基金(17014,17012,17011,2020009)。
