不同调湿包装对荔枝贮藏品质的影响

该研究以荔枝为实验对象,模拟常温物流,采用单层袋(聚乙烯醇薄膜保鲜袋)、双层袋(聚乙烯醇薄膜保鲜袋)+(聚乙烯保鲜袋)、CK(聚乙烯保鲜袋)包装荔枝,通过对外观品质、理化指标和营养成分变化规律的分析,研究透湿包装对荔枝贮藏品质影响.研究结果表明,单层袋、双层袋和CK包装处理荔枝贮藏4 d时腐烂率达到50％以上,贮藏6 ...

The effect of different packaging methodology on Litchi quality during storage

E-commerce logistics has the characteristics of a non-through-process cold chain and multiple distribution links.In e-commerce logistics,the environmental humidity and temperature in the packages make a great impact on their quality.In this study,litchi was used as raw material with the treatment of simulating the normal temperature logistics using single-layer bag,such as polyvinyl alcohol film preservation bag(PVA),double layer bag:polyvinyl alcohol film preservation bag(PVA)+polyethylene bag(PE),CK:Polyethylene bag(PE),to analyze the appearance quality,physical and chemical indicators and nutrient composition changes.The results showed that the decay rate of litchi packaged with single layer bag,double layer bag and CK bag all reached more than 50%after 4 days,and all of them were browning after 6 days.Compared with the single-layer bag,the double layer bag packaging was good to maintain the litchi under high humidity environment,with the respiration rate was only 2.19%,Moreover,the soluble solid content was 17.30%which help to effectively maintain the quality of litchi.The single layer bag had strong moisture permeability,so the weight loss rate reaches 8.79%and the browning index reaches 3.97 at the end point of the storage.Compared with CK,the browning index and browning related enzyme activities(PPO,POD)of single and double bag packaging were higher than those of CK.The results showed that the storage quality of litchi treated with a double bag was better than that with a single bag.