新型复合保鲜纸的制备及在油桃保鲜中的应用

为提高油桃果实的保鲜效果,制备了一种以PVA涂层为阻隔层,以牛至精油和1-甲基环丙烯(1-MCP)为保鲜剂,既能抑菌又能抑制乙烯活性、延缓呼吸越变进程的新型复合保鲜纸。并采用GC-MS对精油抑菌成分和1-MCP的释放规律进行了研究;以油桃为供试水果,通过测定呼吸强度和腐烂指数,考察自制复合保鲜纸的实际保鲜效果。结果表明,这种新型的复合保鲜纸的保鲜效果明显优于单独使用牛至精油或1-MCP,可以明显降低油桃的腐烂指数。这种新型复合保鲜纸对呼吸跃变型的油桃具有良好的保鲜效果,为这类果蔬的保鲜提供了一种有效方法。

Preparation and Application of Composite Preservative Paper

In order to improve the preservation effect of nectarine fruit,a new composite preservative paper coated with PVA as the barrier layer,Oregano essential oil and 1-methylcyclopropene(1-MCP)as preservative was prepared,it both can antibacterial and inhibit the activity of ethylene,delay the breathing process of nectarine. And the release regularity of the essential oil's antimicrobial components and of the 1-MCP were studied by using the GC-MS;Actual preservation effect of self-made composite preservative paper to nectarine fruit was tested by measuring the respiratory intensity and decay index.The results show that this new composite preservative paper has good resistance to reservoir properties,could significantly inhibit the nectarine respiration intensity,reduce the decay index. The preservation effect is obviously superior to the single use oregano essential oil or 1-MCP.This new type of composite preservative paper on respiratory jump variant of nectarine with good preservation effect,provides an effective method for this type of fruits and vegetables preservation.