硅窗气调包装对赛买提杏贮藏效果的影响

探讨了在不同硅窗膜面积的气调包装贮藏条件下,赛买提杏果实包装袋内的O2、CO2气体浓度、呼吸强度、杏果实硬度、可溶性固形物含量和VC含量等指标的变化。结果表明,硅窗面积为4×10-4m2条件下,包装袋内环境在整个贮藏期间内CO2浓度稳定维持在5%水平,O2浓度维持在5%～10%水平,降低了杏果实的呼吸强度。新鲜杏果实贮藏30 d后硬度仍能达到5 kg/cm2左右,VC含量达到6.5 mg/100 g左右,推迟了可溶性固形物的峰值时间,能有效保持杏果实在贮藏期间的品质。     

硅窗气调包装保鲜贮藏茶树菇呼吸特性与贮藏品质的研究

以乙醇作为厌氧呼吸的指标，评估气调包装贮藏茶树菇时厌氧呼吸产生的条件，探讨硅窗对茶树菇的呼吸特性与贮藏品质变化的影响。结果表明：与普通气调相比较，硅窗气调能明显改善茶树菇贮藏的气体环境。贮藏温度为3℃，硅窗面积0．9cm。以上和贮藏温度为7℃，硅窗面积1．2cm。以上，都能避免厌氧呼吸的发生，茶树菇有更好的贮藏品质。     

硅窗气调包装对黄秋葵采后贮藏品质的影响

为探讨不同规格硅窗包装袋处理对黄秋葵的保鲜效果,以不同硅窗面积热合PVC包装袋(空白组、6 cm~2、8 cm~2、10 cm~2)处理采后黄秋葵,并对黄秋葵的感官品质(腐烂、锈斑、硬度、色泽)及理化指标(电导率、Vc、L*)进行统计及分析。结果表明:黄秋葵在4℃贮藏期间,10 d时达到最大呼吸强度。硅窗气调包装可以有效改善黄秋葵采后贮藏期间的感官品质,处理15 d (80.52%、84.22%、86.34%)与20 d(75.92%、79.36%、78.26%)时,6 cm~2与8 cm~2、10 cm~2处理组有显著性差异(p0.05),这一结果与CO2浓度、O2浓度、电导率、L*显著性相关(p0.05),即通过气体浓度有效抑制了组织电导率,提高了L*,从而显著提高了黄秋葵贮藏感官品质。从贮藏效果来看,4℃贮藏时,PVC袋(30 cm×40 cm,46μm)热合8 cm~2(0.7 mm厚)即能够最大程度的减少黄秋葵采后腐败率,从而达到延长黄秋葵货架期的目的。     

水芹菜硅窗袋气调保鲜初始气体成分的优化研究

对水芹菜在常温下(15℃)采用不同初始气体成分硅窗袋包装的贮藏效果进行了研究,研究表明:硅窗袋包装保鲜水芹最佳初始气体成分为O24.48%/CO22.78%/N292.74%;充气硅窗袋包装能较快速地抑制水芹菜的呼吸作用,其贮藏效果明显好于不充气包装。     

高 O2薄膜气调包装对鲜切莲藕保鲜效果的影响

为了研究高O2气调包装对鲜切莲藕保鲜效果的影响,本试验以鲜切莲藕为材料,分别向装有鲜切莲藕的薄膜中充入初始体积分数为100% O2、90% O2＋10% CO2、80% O2＋20% CO2、70% O2＋30% CO2的气体,以自然大气为对照（CK）,对4 ℃贮藏期间鲜切莲藕的贮藏特性进行了测定。结果表明,适宜浓度的高O2使鲜切莲藕乙烯释放量降低了65.14%、呼吸强度降低了43.57%,维生素C的损失减少了26.43%,多酚氧化酶（PPO）活性降低了68.67%,褐变度降低了17.65%;同时,适宜浓度的高O2还可降低可溶性糖和淀粉含量,减少干、鲜重的损失,维持较高的超氧化物歧化酶（SOD）活性,延缓丙二醛（MDA）的积累,有效维持鲜切莲藕的贮藏品质。其中,保鲜效果以90% O2＋10% CO2处理最好,然后依次为100% O2、80% O2＋20% CO2和70% O2＋30% CO2,CK效果最差。该试验结果表明,采用适宜浓度的高O2气体进行气调包装保鲜,能有效保持鲜切莲藕的贮藏品质。     

硅窗袋保鲜芹菜的研究

研究了不同温度以及硅窗袋内不同初始气体浓度比例对芹菜贮藏效果的影响,测定了芹菜贮藏过程中失重率、黄化率、腐烂率、呼吸强度、袋内O2、CO2含量、细胞膜透性、粗纤维含量等指标的变化,结果表明:温度对芹菜贮藏效果影响显著,但15℃与5℃环境下芹菜贮藏效果相差不大。硅窗袋充气气调包装可以延缓采后芹菜的衰老,延长芹菜的货架寿命,15℃环境下芹菜贮藏15d后仍具有较好的商品价值。其中初始气体比例为5%CO2/5%O2/90%N2的包装袋芹菜贮藏结束后品质最佳。     

冰温贮藏条件下短时高浓度CO2处理对巨峰葡萄的保鲜效果

以巨峰葡萄为试材,考察冰温贮藏条件下不同浓度外源高浓度CO2处理对葡萄果实贮藏保鲜效果的影响,以期为葡萄新型无硫保鲜技术的开发提供切实的方法和理论依据。结果表明,冰温贮藏结合适宜外源高浓度CO2处理能够有效地降低葡萄果实的腐烂率和脱粒率,延缓果实硬度和咀嚼性的下降,抑制了可溶性固形物含量的下降和可滴定酸含量、丙二醛(MDA)含量、质膜透性的上升,并对果梗褐变也有一定的抑制效果。比较不同浓度CO2处理的效果发现,10%和15%浓度的CO2处理对葡萄果实的保鲜效果较好,同时,这2种浓度CO2处理果实贮藏环境中气体浓度最终稳定在O2高于10%和10%～15%的CO2。综上所述,冰温贮藏条件下结合外源10%和15%高浓度CO2预处理可以作为保持巨峰葡萄贮藏品质和延缓果实衰老的有效处理技术,高于10%的O2+10%～15%CO2气体环境较适于巨峰葡萄冰温贮藏。     

不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响

为研究不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响,采用5 组不同气体配比（A组：100% N2;B组：10% O2＋90% N2;C组：20% O2＋80% N2;D组：20% O2＋40% N2＋40% CO2;E组：20% O2＋80% CO2）对微波辣子鸡丁制品进行包装,并在4 ℃冷藏条件下贮藏30 d,测定冷藏过程中微波辣子鸡丁的过氧化值（peroxide value,POV）、硫代巴比妥酸（thiobarbituric acid,TBA）值、水分质量分数、菌落总数、pH值、巯基含量、挥发性风味物质含量的变化。结果表明：POV、TBA值、菌落总数随贮藏时间延长呈上升趋势,巯基含量明显下降。O2体积分数越高,微波辣子鸡丁的脂肪氧化、蛋白氧化和微生物生长繁殖速率越快,充入CO2能够有效抑制造成食品腐败变质微生物的生长繁殖,降低脂肪氧化速率;且气体比例和冷藏时间对微波辣子鸡丁挥发性风味物质的种类和含量影响较大。     

紫外线杀菌结合气调包装技术对带鱼品质的影响

为研究紫外线杀菌结合气调包装（modified atmosphere packaging,MAP）技术对带鱼品质的影响,以4 ℃真空冷藏鲜带鱼为空白对照,采用紫外线（253.7 nm）照射处理实验组带鱼,并对其进行不同气体比例的MAP,置于4 ℃条件冷藏。贮藏期间以带鱼的感官评分、硫代巴比妥酸值、挥发性盐基氮含量和菌落总数4 项指标作为带鱼品质的判定依据,对不同处理条件下带鱼品质的变化进行对比分析。结果表明：4 ℃真空包装贮藏条件下的带鱼可贮藏6 d,而在紫外线照射条件下,采用不同气体比例的MAP可将带鱼的保质期分别延长至12 d（50% CO2＋20% O2＋30% N2）、10 d（40% CO2＋20% O2＋40% N2）、13 d（60% CO2＋40% N2）和15 d（60% CO2＋7% O2＋33% N2）。这说明相比于4 ℃真空包装的贮藏条件,紫外线杀菌结合MAP技术能够有效延长带鱼贮藏期,在抑制带鱼脂肪氧化的同时阻碍带鱼体内细菌的生长。     

高氧气调包装对绿芦笋木质化的影响

以空气包装为对照,研究了60% O2+20% CO2+20% N2、80% O2+20% CO2 和100% O2 高氧气调包装的绿芦笋在(4 ± 1)℃贮藏28d 期间失重率、叶绿素含量、木质素含量、苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)活性的变化。结果表明：高氧气调包装可以减缓绿芦笋的失重,抑制叶绿素的降解、木质素含量的上升,抑制PAL和POD 酶活性的上升。80% O2+20% CO2 气调包装贮藏条件下绿芦笋失重较小、色泽保持良好、木质化程度较低。该条件可较好地延长绿芦笋货架期并保持其良好的品质。     

Effects of temperature on Agrocybe chaxingu quality stored in modified atmosphere packages with silicon gum film windows

The effects of three storage temperatures (1, 3, and 5 °C) were determined on the quality of the edible mushroom Agrocybe chaxingu stored in modified atmosphere packages (MAP) with and without (control) silicon gum film windows. Results showed that the storage temperature had clear effects on headspace gas concentrations of O₂, CO₂ and ethylene, sensory characteristics, respiration rate, ascorbic acid content, soluble solid content and electrolyte leakage. The higher storage temperature (5 °C) resulted in more rapid changes in the different quality parameters for the stored mushroom except in the case of storage at 1 °C where chilling injury occurred. The MAP with silicon gum film windows at 3 °C provided the best atmosphere for mushroom A. chaxingu as shown by a fact that the MAP packs with windows at 3 °C had better quality than the control.     

基于温度条件的西兰花硅窗自发气调硅窗面积的筛选及验证

为探讨贮藏温度和硅窗面积两个关键参数对西兰花硅窗自发气调保鲜效果的影响,确定西兰花硅窗自发气调最优参数组合,本实验以甘肃特色高原蔬菜——耐寒优秀西兰花为材料,首先研究3个贮藏温度4、2、0℃下,以温度对应的理论硅窗面积值12、8、6 cm2的硅窗袋包装处理西兰花各5 kg,并在每个温度下设无硅窗聚乙烯（polyethylene,PE）袋包装作对照,测定各个处理组的西兰花在25 d贮藏期内的生理指标及营养品质的变化,结果表明：硅窗袋包装比普通PE袋包装西兰花的保鲜效果好,2℃下硅窗面积为8 cm2的硅窗袋包装较4℃下硅窗面积为12 cm2和0℃下硅窗面积为6 cm2的硅窗袋包装的保鲜效果好。为验证理论硅窗面积值设定的合理性,在筛选出的最适温度2℃下,进一步研究以不同硅窗面积6、8、10 cm2的硅窗袋包装处理后的西兰花在25 d贮藏期内的生理指标及营养品质的变化,结果表明：硅窗面积为理论值8 cm2的硅窗袋对西兰花的保鲜效果要优于6、10 cm2,说明参数筛选实验中理论硅窗面积的设置是合理的。本研究可为西兰花硅窗自发气调保鲜技术提供参考。     

蘑菇气调包装系统

将蘑菇置于密闭容器内，测得容器内O2，CO2浓度由于呼吸作用随时间的变化曲线，由此推导出呼吸耗氧率RO2与O2浓度的数学关系式，并以此模拟包装不同重量蘑菇时，为了维持气调包装内一定的O2浓度，所需包装材料的透氧率函数；或者选定了包装材料后，模拟蘑菇的包装量函数，计算结果可用于优化蘑菇气调包装参数。     

Quality of enoki mushrooms as affected by packaging conditions

Fresh enoki mushrooms (100 g) were packaged under various conditions and stored at 10 °C for 14 days. Package atmosphere, weight loss, stipe elongation, surface colour and sensory quality of the mushrooms were measured during storage. Different levels of initial vacuum application did not have a significant influence on the in‐package atmosphere after 2 days. The half‐vacuum package was best in terms of quality preservation of the fresh mushrooms. A polyolefin film with respective gas permeabilities of 166 and 731 ml m⁻² h⁻¹ atm⁻¹ to O₂ and CO₂ established an equilibrated atmosphere of 1.7–2.4% O₂ and 4.1–5.6% CO₂ inside the package at 10 °C. This polyolefin film was shown to contribute to preserving the freshness of the mushrooms. Temperature fluctuations between 5 and 15 °C did not induce a harmful atmosphere inside the polyolefin package, though high temperatures accelerated the quality loss. © 2000 Society of Chemical Industry     

黄原胶单一膜及复合膜涂膜保鲜蒜米效果研究

分别采用浓度为5.0、7.50、10.0g/L的黄原胶单一膜以及黄原胶-壳聚糖复合膜作为涂膜保鲜材料对大蒜米进行涂膜保鲜。在常温条件下研究单一膜和复合膜对蒜米贮藏期间主要理化特性变化的影响。结果表明:不同浓度的单一膜和复合膜都可有效抑制大蒜米的呼吸强度,保持大蒜米的水分含量、硬度、可滴定酸含量和还原糖含量。单一膜中10.0g/L的黄原胶保鲜大蒜米效果较好,黄原胶-壳聚糖复合膜的保鲜效果最为理想。     

Effects of modified atmosphere package (MAP) with a silicon gum film window and storage temperature on the quality and antioxidant system of stored Agrocybe chaxingu

Packages of Agrocybe chaxingu with or without silicon gum film windows were flushed with an initial modified atmosphere (MA) 100 mL/L O₂, 100 mL/L CO₂ and balance N₂ and stored at 1 °C and 3 °C, respectively. The changes in gas headspace, sensory, content of malondialdehyde (MDA), generation of superoxide anion, the activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) of mushroom were investigated. A. chaxingu stored in MAP without silicon gum film window at 1 °C had the poorest sensory quality because of chilling injury and physiological injury caused by a combination of storage temperature and poor atmosphere conditions (O₂ under 9 mL/L and CO₂ above 172 mL/L since Day 4). These injuries induced a relatively high content of MDA and generation of superoxide anion. The antioxidant enzyme system, including SOD, CAT and POD, was stimulated, to increase activities and scavenge the reactive oxygen species (ROS) to reduce injury during the initial storage period. However, these injuries also induced senescence of the stored mushroom, which resulted in decreased activities of antioxidant enzyme system. The activities of antioxidant enzyme system of A. chaxingu stored in MAP with silicon gum film window at 3 °C was the most favourable to delay the senescence process in the latter part of storage period, and the mushroom had the best quality to the end of storage.     

Modified Atmosphere and Modified Humidity Packaging of Fresh Mushrooms

Sorbitol and sodium chloride were used to modify the in-package relative humidity (IPRH) of fresh mushrooms (water irrigated and CaCl₂ irrigated) stored in a modified atmosphere package (MAP) at 12°C. No differences were observed for maturity index and microbial population between mushrooms stored in modified atmosphere package (MAP) with or without moisture absorbers. Lower IPRH was observed in packages containing water irrigated (normally grown) mushrooms with sodium chloride, but resulted in over-drying of mushrooms and did not improve color. Normally grown mushrooms with 10 and 15g sorbitol had the best color. IPRH of 87–90%, within 9 days storage was considered optimum. No improvements in quality were found with moisture absorbers with normally grown mushrooms. However, a small amount of sorbitol helped to avoid condensation with CaCl₂ irrigated mushrooms.     

新鲜菠菜的纳米活性气调包装研究

使用自行研制的纳米活性气调包装膜,选用新鲜采摘的菠菜,进行气调包装研究.测定保鲜膜的拉伸强度、透气率和透湿率,对菠菜包装的保鲜效果进行感官评价,研究随着分子筛含量的增加,菠菜失重率、可溶性固形物和呼吸强度的变化.结果表明:在室温下,Hβ-7保鲜膜的保鲜效果最好,气调保鲜包装的平衡气体浓度为O2含量13.4%～13.7%,CO2含量3.6%～4.2%.保鲜期可长达5 d;在保鲜柜中,Hβ-7保鲜膜的保鲜效果最好,气调保鲜包装的平衡气体浓度为O2含量19.8%～20.2%,CO2含量1.2%～1.4%,货架寿命可达10 d以上.     

Calcium lactate effect on the shelf life of osmotically dehydrated guavas

The effect of calcium lactate on osmodehydrated guavas in sucrose and maltose solutions was monitored during storage under passive modified atmosphere for 24 d at 5 °C. Sample texture and color characteristics, microbial spoilage, sensory acceptance, structural changes, and gas composition inside the packages were periodically evaluated. Calcium lactate inhibited microbial growth on guavas, with yeast and mold counts in the order of 10(2) CFU/g throughout storage. The calcium salt reduced respiration rate of guava products, showing O(2) and CO(2) concentrations around 18% and 3% inside the packages. A firming effect on fruit texture, with up to 5 and 2 times higher stress and strain at failure values and tissue structure preservation could also be attributed to calcium lactate use. However, fruits treated with calcium lactate, osmodehydrated in maltose and sucrose solutions, showed sensory acceptance scores below the acceptability limit (4.5) after 13 and 17 d of storage, respectively.