Preservation of kiwifruit coated with an edible film at ambient temperature

摘要

We the permeability mathematical model of edible film and analytic hierarchy process (AHP), four items including the per- meability of oxygen (Pco_2) and water vapour (WVP), and respiratory quotient (Pco_2.Po_2) of edible film used for kiwifruit preservation were evaluated comprehensively. The optimum edible film composed of soybean protein isolate (SPI), stearic acid (SA), and pullulan (Pull) was obtained and used to preserve kiwifruit. The result showed that the edible film for coating kiwifruit retarded the senescence process of fruit. The softening rates of kiwifruit coated with or without the edible film were 29/100 and 100/100, respectively, in 37 days storage, thus the shelf life of kiwifruit coated with edible film being extended to about 3 times.