基于果品采后动态贮藏品质的防护包装设计

目的基于实验得到果品动态贮藏品质,为果品的防护包装设计提供理论基础。方法确定在轻微冲击下果品的保护性要素,以最大限度地减少产品破损率和降低运输成本。结果硬度、色度和质量等3个要素是果品贮藏保鲜的主要指标,为了能够在保证品质的前提下延长果品的贮藏寿命,需从表观品质动态损伤脆值方面着手进行防护性包装设计。结论对于受到轻微损伤的果品,在设计保护性包装方案时的重要标准就是将冲击的强度(峰值加速度)控制在一定范围内,根据实际要求得到需要贮藏的时间,再根据时间和动态脆值的关系,得到设计缓冲包装需要的动态脆值,以此为基础可以进行水果包装的整体设计。

Design of Protective Packaging of Fruits after Picking Based on the Dynamic Storage Quality

Based on the experimental results, the dynamic storage quality of fruits was obtained, which provided the theoretical basis for the protective packaging design. The protective factors of fruits under a slight impact were determined, maximizing the reduction of breakage rate of products and transportation costs. Hardness, color and quality are the main indicators of the preservation of fruits. In order to extend the shelf-life of fruits under the premise of quality assurance, protection packaging design was conducted in terms of the apparent quality fragility of dynamic damage. When designing the protective packaging solutions to the fruits experienced slight damage, one of its important standards was controlling the shock intensity (peak acceleration) within a certain range. Required storage time was obtained according to the actual requirement, then the dynamic fragility required for the design of cushioning packaging was attained according to the relationship between time T and dynamic fragility to complete the overall design of fruit packaging.