微孔气调包装对鲜切菠萝蜜保鲜效果的影响

目的 为探究微孔气调包装(MMAP)对鲜切菠萝蜜的保鲜效果，明确O2体积分数、CO2体积分数和打孔数的最佳处理条件。方法 本研究以菠萝蜜为原料，通过单因素和正交-模糊综合评价法，研究冷藏期间MMAP对鲜切菠萝蜜品质(菌落总数、质量损失率、可溶性固形物(TSS)、色差、可滴定酸(TA)、硬度、VC含量和丙二醛(MDA)质量摩尔浓度)的影响。结果 与对照相比，MMAP抑制了微生物生长，维持了较高TSS、TA和VC含量，减少了MDA的积累，提高了鲜切菠萝蜜的整体品质，延长货架期至少6 d。筛选出MMAP最佳处理条件:O2体积分数为5%，CO2体积分数为6%，216 cm²的打孔数为15个。结论 MMAP是一种安全、低廉、简单的保鲜技术，可有效抑制鲜切菠萝蜜在贮藏过程中组织软化、营养损失、风味变化等品质裂变问题，具有很大的工业应用潜力。

Effects of Microporous Modified Atmosphere Packaging on Preservation of Fresh-cut Jackfruit

The work aims to explore the preservation performance of microporous modified atmosphere packaging (MMAP) on fresh-cut jackfruit, and define the optimal treatment conditions for O2 volume fraction, CO2 volume fraction and number of punched holes. With fresh-cut jackfruit as the test material, through single factor and orthogonal-fuzzy comprehensive evaluation method, the effects of MMAP on the qualities (total bacterial count, color difference, firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), and malondialdehyde (MDA) content of fresh-cut jackfruit during cold storage were investigated. Compared with the control, MMAP inhibited the growth of microorganisms, maintained higher contents of TSS, TA, and VC, reduced the accumulation of MDA, improved the overall quality of fresh-cut jackfruit, and extended the shelf life for at least 6 days. The optimal treatment conditions for MMAP were screened as 5% O2 volume fraction, 6% CO2 volume fraction and 15 holes/216 cm2. MMAP is a safe, cheap, and simple preservation technology and can effectively inhibit tissue softening, nutrient loss and flavor change of fresh-cut jackfruit during storage, which has great potential for industrial application.