保存质量和延长保质期的高潮果使用黑色素和改性大气的包装包装
Emine Kucuker1, Muttalip Gundogdu2, Emrah Güler2
1Department of Horticulture, Faculty of Agriculture Siirt University Siirt Türkiye.
Food science & nutrition
|April 10, 2025
概括
黑色素和改造大气 (MAP) 包装通过保持水果质量和生物化学性质,显著延长的保质期. 这些疗法有效地减少体重减轻,并保持有机酸含量,特别是酸.
科学领域:
- 园艺科学 园艺科学
- 食品科学与技术 食品科学与技术
背景情况:
- 高潮的果实经历了大量的收获后损失,这是由于短的保质期.
- 保持水果质量和扩大营销能力是关键的挑战.
研究的目的:
- 为了评估黑激素和修改大气 (MAP) 包装在保存鱼质量的有效性.
- 评估这些处理对生物化学性质和有机酸概况的影响.
- 为了在冷藏期间延长香的保质期.
主要方法:
- Persimmons 接受了 1 mM 黑激素的治疗,并在 0°C ± 0.5°C 的调节大气包装 (MAP) 下储存.
- 评估体重减轻,水果坚硬度,总抗氧化剂水平,总含量和个体有机酸度.
主要成果:
- MAP显著降低了体重减轻,达到6.63%.
- 与MAP结合的黑色素产生了最高的果实坚硬度 (8.69 kg/cm2) 和总抗氧化剂水平 (12.40 μmol TE 100 g-1).
- 这两种治疗方法都提高了总含量,并比对照剂更有效地保留了占主导地位的有机酸 - - 酸.
结论:
- 修改大气包装 (MAP) 和黑激素治疗有效地保留了的质量属性.
- 结合黑激素和MAP应用显著延长桃水果的保质期.
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