自发气调包装对不同品种青椒贮藏品质的影响

Effects of modified atmosphere packaging on storage quality of different green Capsicum annuum L. varieties

中文关键词:  青椒  低温  气调包装  贮藏  品质

英文关键词:green Capsicum annuum L.  low temperature  modified atmosphere packaging  storage  quality

中文摘要:

      目的 探究自发气调包装对不同品种青椒贮藏品质的影响。方法 以贵州主栽的“改良螺丝椒王”和“黔椒8号”品种为实验材料, 使用MP20气调包装袋对其进行包装处理, 贮藏于(10±0.3)℃的环境内32 d, 每隔8 d进行一次相关指标的测定, 研究贮藏期间不同品种间青椒品质变化。结果 随着贮藏时间的延长, 青椒果实的腐败率、失重率和转红指数均呈上升趋势, 相比之下, “黔椒8号”的贮藏性能优于“改良螺丝椒王”。两个品种共检测出48种挥发性物质, 主要以醛类、酯类为主; 在贮藏末期, “黔椒8号”对醛类和酯类物质的保留率高于“改良螺丝椒王”, 风味损失较少。根据化合物的香气活性值得出, 两个辣椒品种共有的关键特征呈香物质为: (E,E)-2,4-癸二烯醛、水杨酸甲酯、肉豆蔻醛、正己醛、2-己烯醛和β-紫罗兰酮, 其含量均随着贮藏时间的延长而下降。贮藏期间, “改良螺丝椒王”特有的挥发性物质为3-蒈烯和反式-2-壬醛, “黔椒8号”特有的挥发性物质为1-己醇和环己醇。结论 在低温下采用MP20气调包装袋进行包装的“黔椒8号”的贮藏效果最佳。

英文摘要:

      Objective To study the effects of modified atmosphere packaging on storage quality of different green Capsicum annuum L. varieties. Methods This study used “Modified Screw Pepper King” and “Qianjiao No.8” as raw material to explore the changes in quality by atmosphere modified packaging during low temperature storage, which were packaged in modified atmosphere packaging bag (MP20) and stored at (10±0.3)℃ for 32 days, and the quality changes of different varieties of green Capsicum annuum L. during storage were studied by measuring the related indexes every 8 days. Results The decay rate, weight loss rate and turning red index of green Capsicum annuum L. were increased with the prolongation of storage time. Among them, “Qianjiao No.8” had better storage performance than “Modified Screw Pepper King”. A total of 49 volatile substances were detected in 2 varieties, mainly aldehydes and esters; at the end of storage, “Qianjiao No.8” had a higher retention rate for aldehydes and esters than “Modified Screw Pepper King”, resulting in less flavor loss. According to the quantitative results and threshold values, the aroma activity value of green Capsicum annuum L. was calculated. The results showed that the common characteristic aroma compounds of 2 varieties were (E,E)-2,4-decadienal, methyl salicylate, myristic aldehyde, n-hexanal, trans-2-hexenal and β-ionone, and their content all decreased with the storage time. During storage, 3-carene and trans-2-nonanal were found to be the only volatile compounds in “Modified Screw Pepper King”, 1-hexanol and cyclohexanol were found to be the only volatile compounds in “Qianjiao No.8”. Conclusion “Qianjiao No.8” has the better storage effect, which is packed with MP20 air conditioning bag at low temperature.