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不同的Litchi电子商务物流包装方法对微环境和水果质量变化的影响

Jiaming Guo^1,2, Dongfeng Liu^1,2, Guopeng Lin^1,2

¹College of Engineering, South China Agricultural University, Guangzhou 510642, China.

Foods (Basel, Switzerland)

|April 26, 2025

概括

优化litchi电子商务物流需要仔细的包装. 冷却前的温度显著影响水果质量和真菌生长,而冰包数量影响可溶固体.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
物流和供应链管理的物流和供应链管理.

背景情况:

电子商务物流用于易腐烂的水果,如子,通常使用泡容器和冰袋.
由于多种影响因素,控制这些包装中的温度具有挑战性,影响水果质量.

研究的目的:

调查包装变量如何影响电子商务物流过程中石膏的温度和质量.
确定最佳的包装策略,以在运输过程中保持litchi质量.

主要方法:

实验研究操纵冰包数量,利奇的冷却前温度,利奇的重量和片绝缘.
监测扩展聚乙烯 (EPS) 泡容器的环境温度,水果果皮的真菌数量和可销售水果的比例.

主要成果:

终端预冷温度显著影响了水果层温度;较高的预冷温度导致真菌生长的增加.
增加了litchi的重量有助于保持较低的温度,但提高了相对导电性.
更多的冰包有效地减缓了水果溶解固体的衰减.

结论:

冷却前的温度是冷链物流中litchi质量和安全的关键因素.
包装策略涉及冰包数量和litchi重量可以减轻质量退化.
研究结果为改善易腐化农产品冷链物流和运输战略提供了洞察力.

关键词:

泡容器物流公司利奇的保存方法温度的温度的温度的温度的温度.

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