气调包装对杨桃贮藏品质的影响

摘要

以香蜜甜杨桃为材料,研究12℃条件下、非气调包装、被动气调包装（初始气体比例为21%O2＋0%CO2＋79%N2）和主动气调包装（初始气体比例为5%O2＋5%CO2＋90%N2）对杨桃果实保鲜效果的影响。结果表明：与非气调包装相比,被动气调包装和主动气调包装在一定程度上延迟了杨桃色泽的黄化,使果实的失重率维持在2%以内,果实硬度维持在0.4 MPa以上,3种包装在这3个指标的测量值上差异显著（P≤0.05）。对可溶性固形物、可滴定酸、VC的含量和pH值的维持效果来说,主动气调包装比被动气调包装的维持效果好,两者的差异极显著（P≤0.05）。被动气调包装与主动气调包装的总酚和类黄酮含量得到有效地维持,两者无显著差异（P≤0.05）。与非气调包装相比,主、被动气调包装都抑制了过氧化物酶的活力,使其达峰时间从25 d推迟到35d。果皮色泽、失重率和硬度可作为杨桃是否衰老的指标,非气调包装、被动气调包装和主动气调包装的杨桃的货架期分别为20～25 d,25～35 d和35～40 d。%Carambola were used as the raw materials to explore the effects of non-modified atmosphere packagings(non-MAP) and modified atmosphere packagings(MAP) with 21%O2+0%CO2+87%N2(passive MAP) and 5%O2+5%CO2+90%N2(active MAP) at 12℃ on preservative of Carambola.Results indicated that comparing to non-MAP,both MAP can delay the Carambola color browning.They all kept the weight loss under 2% and firmness above of 4×105 Pa.Active MAP was better than passive MAP in maintenance capacity on soluble solids concentration,pH,titratable acid and ascorbic acid with a significant difference(P≤0.05).There was no significant difference(P≤0.05)between active MAP and passive MAP in maintaining total phenol and flavonoid contents.MAP inhibited peroxidase activity and delayed the peak time of peroxidase activity from 25 d to 35 d.In addition,the color,weight loss and firmness were the signs of senescence.The shelf life of control,inactive MAP,active MAP were 20~25 d,25~35 d and 35~40 d,respectively.