不同包装材料对草莓果浆贮藏品质的影响

以‘红颊’草莓为试材，经打浆、灌装和巴氏灭菌后，在4 ℃和25 ℃贮藏条件下，分别采用玻璃瓶、聚氯 乙烯（polyvinyl chloride，PVC）豆浆袋和铝箔袋包装，从色泽、可溶性固形物质量分数、可滴定酸质量分数、花 色苷含量、VC含量和感官品质的变化等方面，研究3 种包装材料对草莓果浆贮藏品质的影响。结果表明：4 ℃下贮 藏30 d，玻璃瓶包装草莓果浆的花色苷含量为82.29 mg/100 g，分别是PVC豆浆袋和铝箔袋包装草莓果浆的1.08 倍 和1.27 倍；色泽上玻璃瓶包装草莓果浆a*值为15.12，远高于铝箔袋包装的12.25。经综合评定，玻璃瓶的阻氧效果 较为显著，在4 ℃条件下有利于草莓果浆品质的保持，可显著延缓花色苷的降解，是较合适的草莓果浆贮藏包装材 料。本研究为草莓果浆的贮藏提供了参考。

Effects of Different Packaging Materials on Storage Quality of Strawberry Pulp

The purpose of this work was to study the effects of different packaging materials on some quality properties of strawberry pulp during storage. After packaging and pasteurization, strawberry pulp from the cultivar ‘Hongjia’ were stored at either 4 or 25 ℃. Three packaging treatments, namely glass bottle, polyvinyl chloride (PVC) bag and aluminum foil bag were comparatively evaluated. Changes in color, the contents of total soluble solids, titratable acid, anthocyanin and VC and sensory evaluation were measured during storage. Results indicated that when stored at 4 ℃ for 30 days, the anthocyanin content of strawberry pulp in glass bottle was 82.29 mg/100 g, which was 1.08 and 1.27 times as high as that stored in PVC bag and aluminum foil bag, respectively. The a* value of strawberry pulp in glass bottle packaging was 15.12, which was much higher than that of aluminum foil bag packaging (12.25). Compared to the other packaging treatments, glass bottle showed more advantages in oxygen barrier capacity and preserving the quality of strawberry pulp during storage under 4 ℃, which could slow down the degradation of anthocyanins and was more suitable for the storage of strawberry pulp. These results provide a basis for the storage of strawberry pulp.