1-MCP结合自发气调包装对夏黑葡萄保鲜效果

为探索不同浓度的1-甲基环丙烯（1-methylcyclopropene,1-MCP）熏蒸结合自发气调包装对夏黑葡萄低温下（4±0.5）℃保鲜的效果,以新鲜夏黑葡萄为研究对象,将其分为CK组、0.5、1.0、1.5 μL/L和2.0 μL/L 4种浓度的1-MCP处理组,在低温（4±0.5）℃贮藏的66 d期间取样对果实的感官品质、腐烂率、VC、可滴定酸、可溶性固形物和多酚进行测定。结果表明,1-MCP结合自发气调包装处理在整个低温贮藏期间有效地延缓了夏黑葡萄果实中可滴定酸含量、VC含量和多酚含量的下降,降低果实的腐烂率。相对较低或较高浓度的1-MCP结合自发气调包装处理均不利于夏黑葡萄在低温下的贮藏,以1.0 μL/L 1-MCP结合自发气调包装处理的效果最好。     

不同保鲜膜对香蕉贮藏效果影响的研究

以市场上常用的LLDPE、LDPE、PVDC树脂类保鲜膜和壳聚糖、魔芋葡甘聚糖可食性保鲜膜对香蕉进行保鲜包装,通过在室温下测定香蕉感官指标(外观、色泽、腐败程度)、硬度、失重率、呼吸强度变化比较2类保鲜膜的保鲜效果。研究结果表明:LLDPE在香蕉整个贮藏期间的保鲜效果最好,可以延长保鲜期5 d;涂膜组在贮藏前期保鲜效果较好,后期不太理想;壳聚糖涂膜组可延长香蕉保鲜期3 d。然而,天然可食性保鲜膜仍具有市场前景,微孔膜和与其他抗菌剂复合等形式将是今后发展的方向。     

切割方式和包装方法对鲜切菠萝品质及生理特性的影响

为保持和改善鲜切菠萝的贮藏品质,为鲜切菠萝产业提供技术支持,以海南产“巴厘”菠萝为试材,研究切割方式和包装方法对鲜切菠萝风味品质及褐变相关生理的影响。结果表明：切片结合聚乙烯保鲜膜包装(片+膜)和切片结合聚乙烯保鲜袋包装(片+袋)处理比切块结合聚乙烯保鲜膜包装(块+膜)和切块结合聚乙烯保鲜袋包装(块+袋)处理能更有效地抑制鲜切菠萝果实软化、可溶性糖含量、总可滴定酸(TA)和VC 含量的降低,同时还能够维持较低的多酚氧化酶(PPO)活性和贮藏前期较低的过氧化物酶(POD)活性。因此,鲜切菠萝切片结合使用保鲜膜包装最有利于防止果实褐变和保持品质,延长贮藏寿命。     

包装与贮藏温度对蚕豆采后品质的影响

为明确适宜于鲜食蚕豆采后贮藏的温度与自发气调包装材料,以无保鲜膜包装的蚕豆为对照,研究了(1.0±0.5)℃下聚乙烯(PE)、聚氯乙烯(PVC)、微孔(W)3种保鲜膜包装和(5±1)℃PE保鲜膜包装对蚕豆硬度、色泽、水分含量等品质指标的影响。结果表明,(1.0±0.5)℃下采用PVC保鲜膜包装的蚕豆品质优于其它处理,蚕豆贮藏28d,仍保持较好品质。     

三种可食性涂膜对黄皮货架期品质和生理的影响

研究货架期不同类型的可食性涂膜处理对黄皮品质的影响,为可食性涂膜技术在黄皮贮藏保鲜中的应用奠定基础.以黄皮为试材,经壳聚糖涂膜液、羧甲基纤维素涂膜液、海藻酸钠涂膜液分别处理后在常温下贮藏8d模拟货架期,考察不同涂膜处理对果实的相关生理指标的影响.结果表明,可食性涂膜处理尤其是壳聚糖膜、羧甲基纤维素膜能明显抑制果实的呼吸强度,其中壳聚糖膜可减缓可溶性固形物及可滴定酸含量的下降,显著降低贮藏期间细胞质膜透性及丙二醛含量,抑制膜脂过氧化作用,有效延缓黄皮果实的采后后熟,从而延长黄皮采后货架期.     

壳聚糖复合涂膜对草莓保鲜的影响

迷迭香提取物、CaCl2、亚硫酸钠分别与壳聚糖复配涂膜研究草莓的贮藏保鲜技术,通过测定贮藏过程中草莓果实的营养成分、感官品质等指标,探究草莓在低温冷藏条件下的成熟衰老过程和不同保鲜剂处理对草莓贮藏品质的影响。结果表明:壳聚糖复配迷迭香提取物和壳聚糖复合CaCl2涂膜保鲜液均可显著地(P<0.05)减缓草莓的可溶性固形物、可滴定酸、Vc、还原糖含量的下降,抑制草莓细胞膜渗透率变化和果实的腐烂软化,保持草莓的硬度等贮藏品质。亚硫酸钠-壳聚糖处理可维持草莓的还原糖含量,延缓可滴定酸和Vc含量的下降。其中,1.5%壳聚糖+0.3%迷迭香提取物溶液浸渍涂膜5 min保鲜草莓效果最好,1.5%壳聚糖+2.0%CaCl2溶液浸渍涂膜5 min次之。     

低温红肠在天然可食性膜包装条件下的货架寿命研究

以壳聚糖、海藻酸钠、大豆分离蛋白为原料制备天然可食性膜,通过测定可食性膜的水溶性、透明度、膜的厚度筛选出贮藏低温肉制品最优的可食性膜,并通过测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标研究可食性对低温肉制品货架期的影响,结果表明:低温红肠制品用1组(2%壳聚糖+1%冰乙酸)、2组(...     

白灵菇采后低温气调包装保鲜试验

以6种特制的抑菌膜、2种普通PE保鲜膜为试验材料,研究在低温条件下不同特性保鲜膜对白灵菇的气调保鲜效果,确定最适白灵菇保鲜膜.结果表明,厚度为0.03mm的抑菌膜Ⅱ、Ⅲ包装白灵菇,在0℃下贮藏90d.     

可食性涂膜保鲜虾的品质控制研究

以海藻酸钠和壳聚糖为涂膜剂对鲜虾及虾仁进行涂膜处理,然后分别进行冷藏及冷冻保鲜.通过测定解冻汁液流失、煮汁损失、干耗率及质构变化,研究在不同贮藏条件下采用可食性涂膜保鲜虾在品质控制方面的作用.实验结果表明:可食性涂膜保鲜能显著减少解冻汁液流失、降低煮汁损失及干耗率,并且能保持较好的硬度和弹性.壳聚糖复合涂膜的保鲜效果优于海藻酸钠的保鲜效果.     

壳聚糖对枇杷保鲜的影响

以"解放钟"枇杷为试材,研究壳聚糖涂膜对冷藏枇杷品质变化的影响.结果表明:"解放钟"枇杷贮藏在6±0.5℃低温下时,1.0%壳聚糖涂膜处理可以抑制其呼吸强度、多酚氧化酶(PPO)活性及过氧化物酶(POD)活性,而且还可以较好地保持其营养成分.     

Effect of edible coating and gamma irradiation on inhibition of mould growth and quality retention of strawberry during refrigerated storage

The aim of this study was to investigate the effect of edible coating and gamma irradiation treatment on mould growth and storage quality of strawberry. Strawberry fruit after harvest were treated with 0.5–1.0% (w/v) carboxymethyl cellulose (CMC) coating followed by irradiation at 2.0 kGy and subsequent storage under refrigerated conditions for 21 days. The investigations revealed that CMC coating alone at levels 0.5% and 0.75% w/v was not effective in delaying the decay and inhibiting the appearance of mould growth in strawberry fruit. Treatment of irradiation in combination with 1.0% w/v CMC coating was found significantly (P ≤ 0.05) effective compared with other treatments in maintaining the quality and delaying the decay and appearance of the mould growth in strawberry up to 18 days of refrigerated storage. Combinatory treatment of irradiation and coating can help to a greater extent in facilitating the marketing of the strawberry fruit to distant markets other than the local market, thereby benefiting growers and consumers.     

丁香提取液可食性复合涂膜对新余蜜橘常温保鲜效果的影响

为了开发新余蜜橘保鲜的新技术和延长其贮藏时间,探讨50 mg/mL丁香乙醇提取液复配1.0%羧甲基纤维素、700 mg/L柠檬酸、1.0%蔗糖酯及1.0%丙酸钙制成可食性复合涂膜,在常温(20±1℃)下,考察复合涂膜处理对新余蜜橘果实保鲜效果及采后生理生化变化的影响。结果表明:与对照相比,复合涂膜显著降低新余蜜橘果实常温贮藏期间腐烂率和失重率,两者的减少幅度分别为对照组的27.3%和24.6%,延缓了可溶性固形物、可滴定酸及抗坏血酸含量的下降;有效抑制了果实呼吸强度和丙二醛含量的升高,同时还能保持果实较高SOD、POD、PPO和PAL活性,延缓果实衰老。与CMC涂膜相比,加了丁香提取液的复合涂膜可显著降低果实的腐烂,对果实品质无不良影响,同时可以诱导PPO和PAL活性的上升,提高新余蜜橘果实的抗病性。丁香提取液可食性复合涂膜用于新余蜜橘的常温保鲜切实可行。     

Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (<Emphasis Type="Italic">Vitis vinifera</Emphasis> L.)

An edible coating is a useful technology to preserve fruit quality by covering them with a protective layer which improves the appearance and provides a semipermeable barrier for gases and water vapor transfer, allowing extension of their shelf life. In this study, edible coatings based on hydroxypropyl methyl cellulose, k-carrageenan, glycerol, and cellulose nanofibers were formulated. The operational conditions of the spray system were studied to obtain a coating with optimal adhesion on grape (Vitis vinifera L.) surface. Furthermore, the physico-chemical properties of grapes covered with edible coatings were evaluated during refrigerated storage. A full factorial 2³ experimental design was applied, where liquid suspension flow (1–5 L h^?1), air pressure (50–200 kPa), and height of impact (0.3–0.5 m) were evaluated as independent variables, whereas the percentage of coating and thickness of coating was the response variables. Both mechanical and physico-chemical properties were evaluated during 41 days in both coated and uncoated grapes as shelf life criteria. Throughout the storage time, noticeable changes in pH and total soluble solids were not found in grapes covered with edible coatings and they showed the highest stability for the evaluated mechanical properties. Moreover, coated grapes showed final weight loss and water vapor permeability values of approximately 30 and 34% lower, respectively, than uncoated grapes, suggesting a shelf life extension.     

温度和包装对巨峰葡萄贮藏品质的影响

研究了不同贮藏温度(常温、8℃和0℃)和包装(30μm和50μmPE膜)条件下巨峰葡萄果实失重率、Vc、TSS和可滴定酸含量变化情况。结果表明,随着贮期的延长,果实失重率增加,Vc和可滴定酸含量逐渐减少,TSS含量先上升后降低。低温和包装能够显著抑制果实水分蒸发,保持TSS和可滴定酸含量的相对稳定;低温保持了较高的VC含量,但包装效果不明显。30μm PE包装较50μm对葡萄贮藏效果好。     

Effect of Whey Protein Coating on Quality Attributes of Low-Fat, Aerobically Packaged Sausage during Refrigerated Storage

ABSTRACT:  Whey protein-based edible coating was used to reduce oxidative degradation and microbial growth of low-fat sausages (LFSs) stored at 4 °C for 8 wk, under aerobic package. Whey protein coating reduced ( P < 0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV) formation compared to control sausages. The percent inhibition of TBARS and PV for whey protein-coated sausages, compared to the control, was 31.3% and 27.1%, respectively. The ability of the whey protein coating to provide a moisture barrier for the sausages was reduced ( P < 0.05). In addition, a reduction of moisture loss by 36.7% compared to the control was achieved by whey coating. However, whey protein coating of LFSs did not inhibit the growth of either the total number of aerobic bacteria or of Listeria monocytogenes. These results indicated that whey protein coating had an antioxidative activity in LFSs under aerobic package during refrigerated storage.     

Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples

The effect of trehalose as an edible coating on minimally processed Annurca apple slices was studied during cold storage. The edible coating was prepared by dipping the fruit in a solution containing trehalose at 0.8%, sucrose at 1.0% and sodium chloride at 0.1%. During storage at 6 °C the following parameters were monitored: weight loss, colour (hue angle (h°) and whitening index (WI)), firmness, malic and ascorbic acids, polyphenol content, microstructure by scanning electron microscopy (SEM) and microbial count. The results showed that such a coating reduced the browning phenomena; in fact the WI and h° values were significantly lower in coated samples than untreated ones. Moreover, decreases in weight loss and in the reduction of organic acids were observed in coated samples. Electron microscopy slides of the cut tissue showed how the coating worked.     

Impact of processing treatments and packaging material on some properties of stored dehydrated cauliflower

Investigations were carried out to see the impact of blanching time, pretreatment and storage and packaging on the physico‐chemical properties of solar dehydrated cauliflower. The processing treatments selected for the study were blanching time of 3, 5, 7 and 9 min, potassium metabisulphite (KMS) pretreatment having 0.5%, 1.0% and 1.5% concentration level and storage in high‐density polyethylene, laminated aluminium foil and polypropylene. The cauliflowers were further processed and dehydrated in solar dryer before packing it into different packaging materials. Packed dehydrated cauliflower was stored for 6 months at room temperature. The stored cauliflower samples were tested periodically for their moisture content, rehydration ratio, rehydration coefficient, ascorbic acid and browning. Ranking of blanching time, chemical concentration level and packaging materials were statistically analysed by using SAS package. The samples with 9 min blanching time, followed by dipping in 1.0% KMS solution, and packed in laminated aluminium foil showed better results in comparison with other treatments.     

结冷胶-黑米花青素-二氧化钛复合膜在蓝莓涂膜保鲜中的应用研究

以结冷胶、黑米花青素、二氧化钛为原料制备了可食性复合膜液,并利用复合膜液对蓝莓进行涂膜保鲜实验,研究新型复合膜对蓝莓的保鲜效果。首先,扫描电子显微镜发现结冷胶膜(GG)、结冷胶-黑米花青素复合膜(GG-BRA)和结冷胶-黑米花青素-二氧化钛复合膜(GG-BRA-TiO₂)的横截面无明显裂缝、无分层现象,傅里叶红外光谱进一步表明结冷胶可以通过非共价键与黑米花青素和二氧化钛进行相互作用。抑菌实验发现结冷胶-黑米花青素-二氧化钛复合膜(GG-BRA-TiO₂)具有良好的抑菌性,其中对金黄色葡萄球菌、大肠杆菌和面包酵母的抑菌圈分别为4.14、2.77和3.55mm。其次,利用复合膜液对蓝莓进行涂膜保鲜实验,结果表明GG-BRA和GG-BRA-TiO₂涂膜组能减缓蓝莓果实贮藏过程中的物理化学性质的变化速率,其中GG-BRA-TiO₂的延缓效果优于GG-BRA。经贮藏10 d,GG-BRA-TiO₂膜组的蓝莓失重率、硬度、花色苷、总酚、多酚氧化酶活力的下降分别较空白对照减少了1.56%、2...     

1-MCP结合冰温贮藏对葡萄采后品质及相关生理代谢的调控

以“乍娜”葡萄为试材,研究0.5μL/L和1.5μL/L 2个用量的1-MCP处理结合冰温贮藏(温度－0.3℃±0.3℃)对葡萄采后主要品质及相关生理指标的作用效果。结果表明：冰温贮藏结合2个浓度的1-MCP处理均可在不同程度上提高葡萄贮藏好果率并降低质量损失率和果梗褐变指数,抑制葡萄果穗呼吸强度和乙烯生成速率的增加,并能够有效抑制果实丙二醛(malondialdehyde,MDA)、超氧阴离子自由基(O2－ ·)、过氧化氢(H2O2)含量和脂氧合酶(lipoxygenase,LOX)活性的增加,保持或增大超氧化物歧化酶(superoxide dismutase,SOD)和过氧化物酶(peroxidase,POD)的活性;1μL/L 1-MCP处理结合冰温贮藏作用效果较好,使葡萄贮期较普通冷库对照延长20d。综上所述,适宜浓度的1-MCP处理结合冰温贮藏有利于提高葡萄采后贮藏品质和果实抗性、延缓果实衰老,在鲜食葡萄无硫保鲜方面具有非常好的应用前景。     

Effect of salep‐based edible coating enriched with grape seed extract on postharvest shelf life of fresh strawberries

Effects of novel edible coatings based on salep solution (SS) enriched with grape seed extract (GSE) (1.5% SS, 1.5% SS + 0.5% GSE, 1.5% SS + 1.5% GSE, 1.5% SS + 3% GSE) on the quality characteristics of fresh strawberries were monitored after 0, 4, 8, 12, 16, and 20 days of storage (1°C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid, phenol and anthocyanin degradation was measured in strawberries coated with 1.5% SS + 3% GSE. The highest superoxide dismutase activity and the lowest peroxidase activity were determined in strawberries coated with 1.5% SS + 3% GSE. Moreover, they received the highest ranked sensory attributes. Incorporating GSE into the SS coating formulation as a new hurdle increased its antimicrobial properties and extended the shelf life of coated strawberries compared to uncoated by up to 20 days.