摘要
不同包装方式对水果运输、贮藏过程中的减振效果不同。本研究以‘华优’猕猴桃(Actinidia chinensis cv.‘Huayou’)果实为试材,采用生产上常用的3种不同方式(箱式包装、平板a式包装、平板b式包装)包装后进行长途运输,分析不同包装运输对猕猴桃果实常温和低温货架期品质的影响。结果表明,3种包装方式均能降低猕猴桃运输后货架期间果实的质量损失率、呼吸速率、乙烯释放速率,抑制原果胶质量分数下降。箱式包装组果实硬度和VC含量整体上显著高于平板a式和平板b式包装组(P<0.05),而可溶性固形物质量分数显著低于平板a式和平板b式包装组(P<0.05),3种包装组的相对电导率无显著差异。综上,箱式包装减振效果最优,可以有效延缓猕猴桃运输后的品质劣变,更利于货架品质保持。
Different packages have different effects on reducing vibration damage during the transportation and storage of fruits.The aim of this work was to study the effects of three packaging methods during long-distance transportation on the shelf-life quality of kiwifruit(Actinidia chinensis cv.‘Huayou’)at room temperature and low temperatures.The results showed that the three packaging methods significantly reduced the mass loss rate,respiration rate and ethylene production of kiwifruit during its shelf-life,and inhibited the decrease in protopectin content.The firmness and vitamin C content of kiwifruit with box packaging were significantly higher than those with flat packaging(P<0.05),and soluble solid content(SSC)was significantly lower than that from flat packaging(P<0.05).On the other hand,no significant difference in the relative conductivity among the three packaging groups was observed(P>0.05).In conclusion,box packaging is more effective in preventing vibration damage and delaying the quality deterioration of kiwifruit than flat packaging.
作者
薛洁
李欢
王香兰
饶景萍
XUE Jie;LI Huan;WANG Xianglan;RAO Jingping(College of Horticulture,Northwest A&F University,Yangling 712100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第5期185-193,共9页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400102)。
关键词
猕猴桃
生理品质
组织结构
振动强度
减振包装
运输
kiwifruit
physiological quality
tissue structure
vibration intensity
anti-vibration packaging
transportation
