综合保鲜处理对草莓保鲜效果影响_刘伟.docVIP

综合保鲜处理对草莓保鲜效果影响_刘伟 包装工程　PACKAGING ENGINEERING Vol.32 No.01 2011.1 18　　　 收稿日期: 2010-09-29 基金项目:苏州市科技支撑(农业)项目 作者简介:刘伟(1983-),男,江苏徐州人,江南大学硕士生,黑龙江八一农垦大学教师,主要研究方向为食品包装。 通讯作者:卢立新(1966-),男,江苏宜兴人,博士,江南大学教授、博士生导师,主要研究方向为包装动力学、包装材料等。 综合保鲜处理对草莓保鲜效果的影响 刘伟1,2,卢立新1,3,李大鹏2 (1.江南大学,无锡214122;2.黑龙江八一农垦大学,大庆163319; 3.中国包装总公司食品包装技术和安全重 点实验室,无锡214122) 摘要:以草莓为试验对象,研究1-MCP,CaCl2与植酸以及气调包装对低温下草莓保鲜效果的影响。草莓经过 质量浓度为1μL/L的1-MCP(分别处理6,12与24 h)、CaCl2(质量分数为0.5%,1.0%,1.5%)、植酸(体积分 数为0.05%,0.10%,0.15%)处理,用气调(体积分数为9%~10%CO2+8%~10%O2)包装后于2℃下进行 储存,结果表明,综合保鲜处理能够抑制草莓的乙烯释放量与失重率的上升,延缓硬度与VC含量的下降,其中 1μL/L的1-MCP处理12 h后,1%CaCl2及0.1%植酸处理对草莓保鲜更为有效。 关键词:草莓; 1-MCP; CaCl2;植酸;综合保鲜 中图分类号: TB485.9; TS206　文献标识码: A　文章编号:1001-3563(2011)01-0018-04 Effect of Comprehensive Preservation Treatment on Strawberry LIU Wei1,2, LULi-xin1,3, LI Da-peng2 (1.Jiangnan University, Wuxi 214122, China; 2.Heilongjiang Bayi Agricultural University, Daqing 163319, China; 3.Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation, Wuxi 214122, China) Abstract:The effect of 1-methylcyclopropene, calcium chloride, phytic acid and modification atmospheric pack- aging at low temperature on strawberries properties was studied. The strawberries was treated with 1-methylcy- clopropene (1μL/L for 6 h, 12 h, and 24 h), calcium chloride (0.5%, 1%, and 1.5%), phytic acid (0.05%, 0.1%, and 0.15%), and modification atmospheric packaging (9%~10%CO2+8%~10%O2), and storied at 2℃. The results showed that the combined treatments inhabited ethylene production and weight lose, delayed the decrease in fruit firmness and contents of vitamin C. Among these treatments, 1-methylcyclopropene (1μL/ L for 12 h), calcium chloride (1%), phytic acid (0.1%) and modification atmospheric packaging is more effec- tive on fresh-keeping of strawberries. Key words:strawberry; 1-methylcyclopropene; calcium chloride; phytic acid; comprehensive preservation 　　草莓属蔷薇科草莓属,又叫洋莓、红莓、杨莓、地 莓等[1],营养丰富,富含多种有效成分,有“水果皇后” 之称;但是草莓采收后呼吸旺盛,易腐烂变色,丧失风 味,失去价值。因而研究