典型果品综合保鲜包装试验研究.docVIP

PAGE PAGE 40 典型果品综合保鲜包装试验研究 摘要 果蔬类产品的呼吸作用在产生二氧化碳的同时，还会消耗自身一部分养分.因为自身的营养物质被消耗殆尽、水分蒸发、细菌滋长、腐烂变质等原因缩短了其货架寿命.如果保鲜包装能够抑制果蔬产品的呼吸作用，并且具有一定的保重性、保色性、杀菌、减少VC以及可滴定酸的损失等特性，这对于果蔬产品的保鲜是有很大的积极作用.本文研究了用蔗糖、壳聚糖、植酸溶液进行小番茄的预处理，再通过气调包装（MAP）来达到保鲜包装的效果，最终通过理论评定和感官评定来讨论该保鲜包装的综合性能.研究内容如下： (1) 通过正交试验制备了9组配方，试验证明，氮气：氧气：二氧化碳=（93-95）：（3-4）：（2-3）为抑制小番茄的呼吸速率的最佳气调比例.10%的蔗糖，1%的壳聚糖，0.15%的植酸的混合溶液为最佳预处理的配方.在做完正交试验之后，为了保证试验数据的可靠性，又添加了两组空白试验为对照组. (2) 检测了9组正交试验和2组空白试验的指标，在抑制小番茄的呼吸速率、减少重量损失、保持硬度这三方面，气调包装（MAP）起到的积极作用远大于预处理.在VC含量的保留和可滴定酸的保留方面，预处理产生的积极作用略大于气调包装. (3) 经过本文采用的保鲜包装技术，新鲜的小番茄在常温下可以储存8天，因为在第6天之后抑菌效果降低，所以推荐食用时间为6天以内. 关键词：气调包装（MAP）；预处理；保鲜包装；小番茄；货架寿命 ABSTRACT Fresh fruits and vegetables consumed during respiration produces carbon dioxide, nutrients, because of their nutrient depletion, water evaporation, the growth of bacteria, rot and other reasons shorten its shelf life. If fresh fruit and vegetable packaging can suppress respiration, and take care of a certain resistance, color retention, sterilization, reduce losses and VC titratable acid which is important for fresh fruits and vegetables is a great positive effect. In this paper, pretreatment tomatoes with sugar, chitosan, phytic acid solution, and then to achieve the effect by modified atmosphere packaging of fresh packaging, to discuss the final assessment of the overall performance of the fresh packaging and sensory evaluation by theory. Summarized as follows: （1） Prepared by orthogonal group 9 recipe, tests show that nitrogen: oxygen: carbon dioxide = (93-95) :( 3-4) :( 2-3) for the inhibition of respiration rate of the best small tomato gas tone scale. 10% sucrose, 1% chitosan, a mixed solution of 0.15% of phytic acid pretreatment of the best formulation. After doing the orthogonal test, and add two blank control group. Ensure the reliability of test data. （2） The detection of nine indicators set of orthogonal test and blank test group 2, pretreatment inhibits respiration rate is small tomato, reducing weight loss, keep the hardness of t