鲜切哈密瓜网购产品护色保鲜包装研究

以市售哈密瓜为原料,常温下,配置不同浓度的盐、糖、醋溶液对鲜切哈密瓜进行浸泡处理后,选用3种不同的薄膜进行包装,通过每两天对鲜切哈密瓜的失重、色差等指标进行测试并判断其保鲜情况。实验结果表明:不同浓度的盐、糖、醋溶液对新鲜哈密瓜的保鲜效果不同,当采用质量分数为0.7%的盐、质量分数为1.1%的醋、质量分数为0.1%的糖浸泡液进行浸泡处理并采用15FPPE薄膜进行袋包装时,对鲜切哈密瓜具有很好的保鲜效果。本实验得到的最优工艺条件能够明显延长鲜切哈密瓜在常温下的贮藏时间,从而带来可观的经济效益。

Color Preservation and Fresh-Keeping Packaging of Fresh Cut Cantaloupe for Online Shopping

Cantaloupe was used as the raw material and soaked in solutions of different concentrations of salt, sugar and vinegar at room temperature. Three different films were selected for packaging, while weight loss, color and other indexes were tested every three days for the judgment of preservation condition. The results showed that different concentrations of salt, sugar, vinegar solution had different effects on fresh-keeping of the melon. With the mass fraction of salt of 0.7%, vinegar of 1.1%, sugar of 0.1% and packed in 15FPPE film, fresh-keeping effect for fresh cut cantaloupe was good. The storage time of fresh cut cantaloupe under normal temperature could obviously be prolonged under the said optimal conditions, so as to produce considerable economic benefits.