摘要
为了探究不同材料的保鲜袋自发气调包装对红香酥梨果实采后生理和贮藏品质的影响,研究了6种包装处理(CK、高渗出CO_(2)保鲜袋、PE袋、PE袋+1-甲基环丙烯保鲜剂、PE袋+乙烯吸收剂、PVC袋)的红香酥梨在(0±0.5)℃低温下冷藏120,180,240 d后在常温20℃条件下平衡24 h和放置7 d时果实呼吸强度、乙烯释放量、乙醇和乙醛质量分数以及果实外观和内在品质的变化规律,并定期监测不同包装袋内CO_(2)、O_(2)和乙烯的气体浓度。结果表明,相对于CK和高渗出CO_(2)保鲜袋包装来说,PE袋和PVC袋包装均具有良好的气调能力,能显著降低袋内O_(2)体积分数并提高CO_(2)体积分数,但袋内乙烯浓度保持较高,而PE袋+乙烯吸收剂包装袋内乙烯浓度相对较低。与CK果实相比,除高渗出CO_(2)保鲜袋以外的其余4种包装处理均能延缓贮藏中后期果实硬度下降和果皮转黄,保持较高的SSC,其中,PE袋+1-MCP保鲜剂包装处理不仅保持了冷藏和货架期红香酥梨果实较好的外观颜色和正常的口感风味,还显著降低了果实的呼吸强度和乙烯释放量以及乙醇和乙醛质量分数,而PVC包装袋内果实冷藏240 d及20℃货架放置7 d时,部分果实出现果心褐变以及风味异常。对于中长期贮藏的红香酥梨来说,PE袋+1-MCP保鲜剂处理贮藏效果最好,单一PE袋包装和PE袋+乙烯吸收剂处理效果次之,不建议采用PVC袋贮藏红香酥梨果实。
In order to investigate the effects of different materials of modified atmosphere packaging on the postharvest physiology and storage quality of Hongxiangsu pear,six kinds of packaging treatments,such as CK,high exudation CO_(2) bag,PE bag,PE bag+1-MCP preservative,PE bag+ethylene absorbent,PVC bag,were studied.The fruits of Hongxiangsu pear were refrigerated at(0±0.5)℃for 120,180,240 d.After being taken out,the fruits were balanced at 20℃for 24 h and stored for 7 d.The changes of respiration rate,ethylene release,ethanol and acetaldehyde contents,fruit appearance and internal quality were measured and the contents of CO_(2),O_(2) and ethylene in different bags were monitored regularly.The results showed that compared with CK and high exudation CO_(2) bag,PE bag and PVC bag had good air conditioning ability,which could significantly reduce the volume fraction of O_(2) and increase the volume fraction of CO_(2),but the ethylene concentration in the bag was also relatively high,while the ethylene concentration in PE bag+ethylene absorbent bag was relatively low.Compared with CK fruit,the other four kinds of packaging treatments except high exudation CO_(2) bag could delay the decline of fruit firmness and the yellowing of peel in the middle and later storage periods,maintain relatively high soluble solid content.Among them,the PE bag+1-MCP preservative not only maintained better appearance and normal taste flavor of Hongxiangsu pear fruit during cold storage and shelf life,but also significantly reduced the fruit respiration rate,ethylene release,mass fraction of ethanol and acetaldehyde.However,when the fruits were stored in PVC bags for 240 d and stored at 20℃for 7 d shelves,some fruits showed browning and abnormal flavor.For Hongxiangsu pear stored in medium and long term,the PE bag+1-MCP preservative treatment had the best storage effect,followed by single PE bag and PE bag+ethylene absorbent.PVC bag was not recommended for Hongxiangsu pear.
作者
王志华
贾朝爽
王文辉
WANG Zhihua;JIA Chaoshuang;WANG Wenhui(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Fruit Storage and Processing Key Laboratory of Liaoning Province,Xingcheng 125100,China)
出处
《华北农学报》
CSCD
北大核心
2021年第3期115-124,共10页
Acta Agriculturae Boreali-Sinica
基金
国家现代梨产业技术体系建设专项资金(CARS-28-21)
中央级公益性科研院所基本科研业务费专项(161082020020)
中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP)。
