低密度聚乙烯内对"富士"果在储存期间保持收获后质量的影响
Cen Li1, Jia-Qi Li1, Qing Yue1
1College of Horticulture, Northwest A&F University, Yangling 712100, China.
Food chemistry: X
|September 11, 2025
概括
穿孔的低密度聚乙烯内有效地保存了
科学领域:
- 园艺科学 园艺科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 果,特别是"富士"品种,在长时间冷藏后容易受到表面烧伤和内部色.
- 传统的机械制冷方法可能无法完全防止收获后质量下降.
研究的目的:
- 为了研究低密度聚乙烯 (LDPE) 内的不同孔数对"富士"果质量的影响.
- 评估LDPE内在缓解表面烧伤和其他存储相关问题的有效性.
主要方法:
- "富士"果使用LDPE内进行储存,其孔径为10,20,30和40孔 (直径为150微米).
- 对照组 (CK) 的果在没有LDPE内的情况下存储.
- 测量包括O2和CO2度,乙烯释放率,体重减轻,表面烧伤发生率和内部肉质色.
主要成果:
- 具有10个孔的LDPE内 (LDPE-10) 创造了一个改性大气,减少了O2 (15.96%-17.9%) 和增加了CO2 (0.59%-1.19%).
- LDPE-10显著降低了乙烯释放率超过31.47%,体重减轻了41.41%.
- 在LDPE-10处理的果中,表面烧伤发生率降低了16.45%,内部色发生率降低了1.68%,这归因于增强的抗氧化能力和酶活性.
结论:
- 在冷藏期间,LDPE内,特别是LDPE-10,提供了一种有效的策略来减少表面烧伤,并保持果的质量.
- 该方法为改进传统果制冷技术提供了可行的替代和理论基础.
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