魏智成,任兆琳,田蜜,李娜,朱文立,孙雨,吴昊,朱俊向.气调包装联合保鲜剂对‘塞外红’苹果中短期贮藏的影响[J].包装工程,2023,44(21):144-151.
WEI Zhi-cheng,REN Zhao-lin,TIAN Mi,LI Na,ZHU Wen-li,SUN Yu,WU Hao,ZHU Jun-xiang.Effect of Modified Atmosphere Packaging Combined with Preservatives on Medium and Short-term Storage of 'Saiwaihong' Apple[J].Packaging Engineering,2023,44(21):144-151. |
| 气调包装联合保鲜剂对‘塞外红’苹果中短期贮藏的影响 |
| Effect of Modified Atmosphere Packaging Combined with Preservatives on Medium and Short-term Storage of 'Saiwaihong' Apple |
| 投稿时间：2023-06-04 |
| DOI：10.19554/j.cnki.1001-3563.2023.21.018 |
| 中文关键词: ‘塞外红’苹果 气调包装 保鲜剂 贮藏品质 |
| 英文关键词: 'Saiwaihong' apple modified atmosphere packaging preservatives storage quality |
| 基金项目:山东省自然科学基金(ZR2020MC213，ZR2020QC242);国家自然科学基金专项(M224200002);青岛特种食品研究院项目(6602422079);青岛农业大学高层次人才科研基金(6651120039) |
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| 中文摘要: |
| 目的 探究不同贮藏温度、气调包装及保鲜剂对‘塞外红’苹果贮藏品质的影响。方法 采用冷藏、气调包装(O2与CO2的体积比为5∶1)以及复合保鲜剂(1-甲基环丙烯、CaCl2、甜菜碱)等处理方式，对新鲜采摘的‘塞外红’苹果进行60 d的贮藏实验，分析贮藏期间苹果的质构特性、呼吸强度、外观品质、褐变指数、可滴定酸含量、可溶性固形物含量、抗坏血酸含量、相对电导率、丙二醛含量的变化。结果 在贮藏温度0.5 ℃下，采用气调包装结合保鲜剂处理能够有效抑制‘塞外红’苹果的褐变指数、丙二醛含量和相对电导率的增加。与单独进行0.5 ℃冷藏处理相比，经过60 d贮藏，处理后苹果的褐变指数、丙二醛含量和相对电导率分别降低了42%、66%、14%。同时，该处理方式延缓了‘塞外红’苹果质构特性的下降，降低了果实的呼吸强度，并保持了较高的抗坏血酸、可溶性固形物和可滴定酸等含量。结论 在0.5 ℃下冷藏并配合气调包装和外源保鲜剂处理可以有效地抑制‘塞外红’苹果的细胞损伤和营养物质的损失，延缓苹果品质的恶化进程。 |
| 英文摘要: |
| The work aims to explore the effects of different storage temperature, modified atmosphere packaging, and preservatives on the storage quality of 'Saiwaihong' apples. Freshly picked 'Saiwaihong' apples were subject to storage for 60 d through refrigeration, modified atmosphere packaging (O2/CO2, 5∶1), and treatment with a complex preservatives (methyl cyclopropene, CaCl2, betaine). During the storage period, changes in the texture properties, respiration rate, appearance quality, browning index, titratable acidity, soluble solids, ascorbic acid, relative conductivity, and malondialdehyde content of the apples were analyzed. At 0.5 ℃, combined treatment of modified atmosphere packaging and exogenous preservatives effectively suppressed the increase in browning index, malondialdehyde content, and relative conductivity of 'Saiwaihong' apples. Compared to the apples subject to 0.5 ℃ refrigeration alone after 60 d of storage, the above-mentioned treatment showed a reduction of 42% in browning index, 66% in malondialdehyde content, and 14% in relative conductivity. Furthermore, this treatment method also slowed down the decline in fruit texture properties, reduced the respiration rate, and maintained higher levels of ascorbic acid, soluble solids, and titratable acidity in the fruit. Refrigeration at 0.5 ℃ combined with modified atmosphere packaging and preservatives can effectively inhibit cell damage and nutrient loss in 'Saiwaihong' apples, thus delaying the deterioration of apple quality. |
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