不同气调包装袋对红心猕猴桃后熟品质的影响

Effects of different modified atmosphere packaging bags on the post-ripening quality of red heart kiwifruit

中文关键词:  气调包装  红心猕猴桃  呼吸作用  后熟  营养成分

英文关键词:modified atmosphere packaging  kiwifruit  respiration  after-ripening  nutrition

中文摘要:

      目的 探究不同的气调包装袋对红心猕猴桃的保鲜效果。方法 采用2种不同类型自发气调包装袋包装红心猕猴桃, 以市售微孔包装袋作对照, 研究低温(5±1) °C贮藏时, 不同气调包装袋包装的红心猕猴桃的生理特性及营养成分的变化规律。结果 与市售微孔包装袋相比, 气调包装袋能够在猕猴桃后熟期间控制氧气含量低于13%, 二氧化碳含量不高于5%, 猕猴桃的呼吸高峰出现推迟了2 d以上, 峰值下降了10~ 20 mg?kg?1?h?1, 使其后熟的过程更充分, 积累了营养物质。结论 贮藏30 d以上时, MP20气调包装袋内低氧低二氧化碳的气体环境有利于红心猕猴桃的贮藏, 品质和营养成分含量明显优于市售微孔袋, MP20气调包装袋应用于保鲜红心猕猴桃具有较好的市场应用前景。

英文摘要:

      Objective To investigate the fresh-keeping effect of different modified atmosphere packaging bags on kiwifruit. Methods Red heart kiwifruit was packaged by 2 different types of modified atmosphere packaging bags, and taking the commercial microporous packaging bags as control group, the changes of physiological characteristics and nutritional components of red heart kiwifruit packed in different modified atmosphere packaging bags were studied when stored at low temperature (5±1) °C. Results Compared with commercial microporous packaging bag, modified atmosphere packaging bag could control oxygen content less than 13% and carbon dioxide content less than 5% during kiwifruit ripening. The respiratory peak of kiwifruit was delayed for more than 2 d, and the peak decreased by 10-20 mg?kg?1?h?1, which made the ripening process more sufficient and accumulated nutrients. Conclusion When stored for more than 30 days, the low oxygen and low carbon dioxide atmosphere in the MP20 bag is favorable for the storage of red heart kiwifruit, and the quality and nutrient content are better than the microporous packaging bags. The application of MP20 modified atmosphere packaging bag in the preservation of red kiwifruit has a good market prospect.