生物降解聚合物包装系统用于冷藏期间的"贝尼塔卡"餐饮葡萄
Ricardo Josue Silva1, Aline Cristina de Aguiar1, Bruno Matheus Simões1
1Agricultural Research Center, State University of Londrina, Celso Garcia Cid Road, km 380, P.O. Box 10.011, Londrina 86057-970, Brazil.
Polymers
|January 26, 2024
概括
这项研究开发了一种可生物降解的包装系统,使用粉,甘油和PBAT薄膜来保存.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 农业工程 农业工程
背景情况:
- 灰色菌 (由*Botrytis cinerea*引起) 是一种主要的收割后疾病,影响食用葡萄的质量.
- 传统的保存方法往往涉及合成材料和化学物质,这些材料和化学物质存在环境问题.
- 可生物降解的包装为延长新鲜农产品的保质期提供了一个可持续的替代方案.
研究的目的:
- 开发和评估一种可生物降解的聚合物包装系统,其中包含释放二氧化硫 (SO2) 的袋子,用于"Benitaka"桌面葡萄.
- 为了抑制灰色菌的发展,并在冷藏储存期间保持葡萄的质量.
主要方法:
- 可生物降解的薄膜 (粉,甘油,PBAT) 通过吹挤压生产,并以物理性质为特征.
- 餐饮葡萄被包装在可生物降解的袋子里,袋子里含有不同数量的甲基硫酸盐 (Na2S2O5) 和二氧化 (SiO2).
- 葡萄在1°C和90%以上的RH下存储了45天,质量评估包括灰色菌的发生率,质量损失和视觉属性.
主要成果:
- 可生物降解的薄膜表现出适合葡萄包装和SO2释放囊袋的可加工性和物理特性.
- 开发的包装系统有效地抑制了"贝尼塔卡"食用葡萄在1°C下长达45天的灰菌的发展.
- 与对照组相比,经过处理的葡萄显著减少了质量损失,减少了果的破碎,并保持了茎的新鲜度.
结论:
- 与SO2释放袋结合的生物降解聚合物包装是延长"贝尼塔卡"桌面葡萄的保质期的可行策略.
- 这种可持续的方法有效控制收获后的灰菌,并保持葡萄的整体质量属性.
- 该系统展示了在食用葡萄供应链中减少食物浪费和环境影响的潜力.
关键词:
这种植物是Botrytis cinerea.葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (Vitis vinifera) L. 葡萄酒 (L.生物基的内是生物基的内储存冷藏室的冷藏室是一个冷藏室.二氧化硫二氧化硫的使用情况.更多相关视频
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