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农学学报

农学学报 ›› 2014, Vol. 4 ›› Issue (5): 35-40.

所属专题： 园艺

• 林学 园艺 园林 食用菌 • 上一篇    下一篇

缓释SO2的包装材料对‘玫瑰香’葡萄保鲜效果研究

李传友 赵丽霞 张京开 李东立 李志强 刘旺   

  • 收稿日期:2014-01-02 修回日期:2014-02-07 出版日期:2014-05-20 发布日期:2014-05-20
  • 基金资助:
    北京市农业科技项目专项资金

Research on the Influence of Sustained Release SO2 Package Material on Fresh-keeping Effect of Muscat Hamburg Grape

  • Received:2014-01-02 Revised:2014-02-07 Online:2014-05-20 Published:2014-05-20

PDF (PC)

1265

摘要： 为了解决葡萄保鲜时间短及保鲜后品质下降的问题，利用一种可以智能缓释杀菌剂的功能性包装材料在常温下保鲜‘玫瑰香’鲜食葡萄。对保鲜袋的顶空气体组成、葡萄的硬度、总可溶性固形物含量、总酸和维生素C含量进行了测试，实验中采用2种具有不同透气性的功能性保鲜袋，1种普通聚乙烯包装袋（配市售纸质杀菌药包）与裸放葡萄进行对比。结果表明，裸放的‘玫瑰香’葡萄在常温下的货架期为4天，在室内环境下(25℃)保存4天之后，葡萄就会损失水分发生明显的褐变。在普通的聚乙烯袋中配合市售常温保鲜纸质垫片，葡萄的货架期可以达到6天，在功能保鲜袋内‘玫瑰香’葡萄常温下货架期可以达到8天，且葡萄的风味纯正，品质保持很好。

关键词: 乳酸菌, 乳酸菌, 嗜酸乳杆菌, 耐硒, 富硒

Abstract: The influence of active packaging film with SO2 generating on the quality loss of grapes stored at room temperature （25 ?C）was addressed. Table grapes were tested with three different packaging films. Two active packaging films with different oxygen translation rate(OTR) and one commercially available film plus a commercially available SO2 generating pads were used. The packed grape quality during storage was determined by monitoring the headspace oxygen and carbon dioxide concentration, the browning index, firmness, soluble solids content, titratable acidity and Vitamin C concentration. Two active packaging films (bags) successfully preserved the quality of packed grapes for the entire observation period (8 d). The commercially available PE film plus a commercially available SO2 generating pads was extend shelf time to 6 days. The obviously browning and water loss were obtained for control grapes exposed in room under room atmosphere after 4th days.