학술논문
微孔气调包装对鲜切菠萝蜜保鲜效果的影响 / Effects of Microporous Modified Atmosphere Packaging on Preservation of Fresh-cut Jackfruit
Document Type
Academic Journal
Author
赵文汇; 刘欣瑶; 梁金甜; 樊爱萍; 潘艳南; 唐莉; 曾丽萍; ZHAO Wenhui; LIU Xinyao; LIANG Jintian; FAN Aiping; PAN Yannan; TANG Li; ZENG Liping
Source
包装工程 / Packaging Engineering. 45(5):65-73
Subject
Language
Chinese
ISSN
1001-3563
Abstract
目的 为探究微孔气调包装(MMAP)对鲜切菠萝蜜的保鲜效果,明确O2 体积分数、CO2 体积分数和打孔数的最佳处理条件.方法 本研究以菠萝蜜为原料,通过单因素和正交-模糊综合评价法,研究冷藏期间MMAP对鲜切菠萝蜜品质(菌落总数、质量损失率、可溶性固形物(TSS)、色差、可滴定酸(TA)、硬度、VC 含量和丙二醛(MDA)质量摩尔浓度)的影响.结果 与对照相比,MMAP 抑制了微生物生长,维持了较高TSS、TA和VC含量,减少了MDA的积累,提高了鲜切菠萝蜜的整体品质,延长货架期至少 6 d.筛选出MMAP最佳处理条件:O2 体积分数为 5%,CO2 体积分数为 6%,216 cm2的打孔数为 15 个.结论 MMAP 是一种安全、低廉、简单的保鲜技术,可有效抑制鲜切菠萝蜜在贮藏过程中组织软化、营养损失、风味变化等品质裂变问题,具有很大的工业应用潜力.
The work aims to explore the preservation performance of microporous modified atmosphere packaging(MMAP)on fresh-cut jackfruit,and define the optimal treatment conditions for O2 volume fraction,CO2 volume fraction and number of punched holes.With fresh-cut jackfruit as the test material,through single factor and orthogonal-fuzzy comprehensive evaluation method,the effects of MMAP on the qualities(total bacterial count,color difference,firmness,weight loss,total soluble solids(TSS),titratable acidity(TA),vitamin C(VC),and malondialdehyde(MDA)content of fresh-cut jackfruit during cold storage were investigated.Compared with the control,MMAP inhibited the growth of microorganisms,maintained higher contents of TSS,TA,and VC,reduced the accumulation of MDA,improved the overall quality of fresh-cut jackfruit,and extended the shelf life for at least 6 days.The optimal treatment conditions for MMAP were screened as 5% O2 volume fraction,6% CO2 volume fraction and 15 holes/216 cm2.MMAP is a safe,cheap,and simple preservation technology and can effectively inhibit tissue softening,nutrient loss and flavor change of fresh-cut jackfruit during storage,which has great potential for industrial application.
The work aims to explore the preservation performance of microporous modified atmosphere packaging(MMAP)on fresh-cut jackfruit,and define the optimal treatment conditions for O2 volume fraction,CO2 volume fraction and number of punched holes.With fresh-cut jackfruit as the test material,through single factor and orthogonal-fuzzy comprehensive evaluation method,the effects of MMAP on the qualities(total bacterial count,color difference,firmness,weight loss,total soluble solids(TSS),titratable acidity(TA),vitamin C(VC),and malondialdehyde(MDA)content of fresh-cut jackfruit during cold storage were investigated.Compared with the control,MMAP inhibited the growth of microorganisms,maintained higher contents of TSS,TA,and VC,reduced the accumulation of MDA,improved the overall quality of fresh-cut jackfruit,and extended the shelf life for at least 6 days.The optimal treatment conditions for MMAP were screened as 5% O2 volume fraction,6% CO2 volume fraction and 15 holes/216 cm2.MMAP is a safe,cheap,and simple preservation technology and can effectively inhibit tissue softening,nutrient loss and flavor change of fresh-cut jackfruit during storage,which has great potential for industrial application.