包装材料对鲜切西兰花贮藏品质的影响

为了延长西兰花货架期，采用4 种膜包装鲜切西兰花，研究其在贮藏期品质的变化。将鲜切西兰花分别用 聚偏二氯乙烯（polyvinylidene chloride，PVDC）、聚乙烯（polyethlene，PE）、低密度PE、聚甲基戊烯4 种膜 包装，贮藏期间每3 d测定西兰花生理生化指标。结果表明：随着贮藏时间的延长，西兰花的品质逐渐下降；贮 藏12 d时，采用PVDC膜包装的西兰花的VC含量、可溶性固形物质量分数、过氧化物酶活力最高，质量损失率、 呼吸强度、丙二醛含量及多酚氧化酶活力最低；但PVDC膜在叶绿素保持及提高超氧化物歧化酶活力方面不如PE 膜。综合分析得出，鲜切西兰花贮藏0～9 d，PVDC膜保鲜效果最好；贮藏9～12 d，PE膜包装的商品性最高。

Effects of Packaging Materials on Storage Quality of Fresh-Cut Broccoli

In order to extend the shelf life of fresh-cut broccoli, four packaging materials: polyvinylidene chloride (PVDC), polyethylene (PE), low-density PE and polymethylpenten were studied for their effects on quality changes during storage. The results showed that the quality of fresh-cut broccoli declined during storage. The highest levels of VC, soluble solids and peroxidase activity and the lowest levels of percentage mass loss, respiration intensity, malondialdehyde content and polyphenol oxidase activity were recorded after 12 days of storage in PVDC film. However, PVDC was not as effective as PE in maintaining chlorophyll content and increasing superoxide dismutase activity. Overall, we concluded that fresh-cut broccoli packaged in PVDC film maintained the best quality during the first 9 days of storage while the samples packaged in PE film showed the highest marketable fruit percentage from the ninth to the twelfth day.