唐海尧,龚意辉,梁淑兴,张昭其,庞学群.不同材料薄膜包装对采后荔枝保鲜效果的影响[J].包装工程,2015,36(9):23-27,32.
TANG Hai-yao,GONG Yi-hui,LIANG Shu-xing,ZHANG Zhao-qi,PANG Xue-qun.Effect of Different Packaging Films on the Postharvest Preservation of Litchi Fruit[J].Packaging Engineering,2015,36(9):23-27,32. |
| 不同材料薄膜包装对采后荔枝保鲜效果的影响 |
| Effect of Different Packaging Films on the Postharvest Preservation of Litchi Fruit |
| 投稿时间：2015-03-12 修订日期：2015-05-10 |
| DOI： |
| 中文关键词: 荔枝 低温 薄膜包装 果实保鲜 |
| 英文关键词: litchi fruit low temperature film packaging fruit preservation |
| 基金项目:国家荔枝龙眼现代农业产业技术体系建设专项 （CARS-33-14）；广东省现代农业产业体系岭南水果创新团队建设专项（2009-356） |
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| 中文摘要: |
| 目的 研究低温环境下不同材料薄膜包装处理对荔枝果实耐藏性的影响。方法 以 “怀枝” 荔枝果实作为实验材料， 分别用单侧厚度为 0.02 mm 的聚乙烯（PE）、 聚丙烯（PP）和双向拉伸聚丙烯（BOPP） 3种材料的薄膜袋进行包装处理， 不包装的作为对照， 放置在温度为4 ℃， 相对湿度为66.6%的环境下贮藏。结果 随着贮藏时间的增加， 各处理组的荔枝果实均发生不同程度的褐变和腐烂现象，不包装的荔枝果实迅速失去食用价值， 在贮藏第7天时褐变指数超过4.5， 腐烂率高达56.7%； BOPP包装处理的荔枝果实在第28天时褐变指数仅为2.4， 腐烂率为36.7%， 果皮含水量保持在63%以上， BOPP包装的荔枝果皮相关酶活性相对较低， 且果皮花色素苷含量、 果皮厚度和部分营养成分指标均不同程度优于PE和PP包装的荔枝。结论 用BOPP薄膜包装处理的荔枝果实在低温环境中显示出较好的贮藏效果。 |
| 英文摘要: |
| The aim of this work was to study the effect of different packaging films on the storability of Litchi fruit in the low-temperature environment. Litchi fruit was chosen as the experimental material, and storage bags made of three different materials, namely, polyethylene (PE), polypropylene (PP) and bi-axially oriented polypropylene (BOPP), with a unilateral thickness of 0.02 mm thickness were used for packaging. Using the fruit without package as the control, all were allowed to stand in an environment with a temperature of 4 ℃ and a relative humidity of 66.6% for storage. With the increase of storage time, the Litchi fruit with different treatments all showed different degrees of browning and decay phenomenon. The Litchi fruit without package rapidly lost the food value, the browning index was higher than 4.5, and the decay rate reached up to 56.7% on the 7th day of storage; The Litchi fruit with BOPP packaging had a browning index of only 2.4, and a decay rate of 36.7% in the 28th day of storage, the water content in pericarp was kept higher than 63%, and the pericarp-related enzyme activity was relatively low. Moreover, the content of anthocyanin, the thickness of pericarp and part of nutrition indicators of the Litchi fruit with BOPP packaging were better than those with PP and PE packaging to different degrees. In conclusion, Litchi fruit with BOPP packaging showed better preserving effect in the low temperature environment. |
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