不同保鲜袋包装对采后油桃果实贮藏品质的影响

目的研究常温环境下不同保鲜袋包装处理对油桃果实贮藏品质的影响。方法以黄心油桃为实验材料,比较相同厚度的聚丙烯(PP)、双向拉伸聚丙烯(BOPP)和聚乙烯(PE)薄膜包装袋对油桃果实贮藏品质的影响,筛选出合适的薄膜包装材料。结果采用3种保鲜袋包装对油桃果实的贮藏品质存在不同程度的影响,各处理组的油桃果实都发生了不同程度的腐烂褐变;未包装的油桃果实很快失去了食用价值,在贮藏12 d时褐变指数为4.5,腐烂率为65.33%;采用BOPP保鲜袋包装的油桃果实在贮藏12d时褐变指数仅为2.3,腐烂率仅为32.29%,果实出汁率保持在58%以上;BOPP保鲜袋包装处理的油桃果实在出汁率、TSS、TA、Vc、MDA等营养指标和衰老指标上均不同程度优于PP和PE保鲜袋包装的油桃果实。结论采用BOPP薄膜材料包装的油桃果实在常温贮藏下有较好的保鲜效果,有效地延长了油桃果实的货架期。

Effects of Different Packaging Films on Quality of Postharvest Ambient Storage in Nectarine Fruits

The work aims to study the effects of different packaging treatments on the storage quality of nectarine fruit under ambient temperature. The effects of polypropylene (PP), bi-axially oriented polypropylene (BOPP) and polyethylene (PE) film packaging bags with the same thickness on the storage quality of nectarine fruits were compared, and the suitable film packaging materials were screened out. The results showed that three different packaging films had different effects on the storage quality of nectarine fruits. The nectarine fruits in each treatment group had decay and browning of different degrees. The nectarine fruit without package quickly lost the food value. Its browning index was 4.5 and the decay rate was 65.33% on the 12th day of storage. On the 12th day, the browning index of nectarine fruits was only 2.3, the decay rate was only 32.29%, and the fruit juice rate was maintained above 58% by BOPP treatment. The nectarine fruits packed with BOPP treatment were better than those packed with PP and PE treatments in terms of juice yield, TSS, titrable acidity, vitamin C, MDA and other nutrition indexes and senescence indexes. In conclusion, the nectarine fruits have good storage effect at room temperature by BOPP treatment, which effectively prolongs the shelf life of nectarine fruits.