| 摘要: |
| 目的 研究不同包装材料在低温贮藏条件下对鲜切榴莲保鲜品质的影响。方法 实验材料为新鲜榴莲， 榴莲剥皮后挑选96块， 分别用LDPE， HDPE和LDPE/PP薄膜袋对鲜切榴莲进行普通包装， 对照组不进行包装， 每组试验重复4次。在（4±1）℃条件下贮藏， 分别于2， 4， 6， 8， 10 d后进行取样， 测定各项指标。结果 LDPE薄膜、 HDPE薄膜和LDPE/PP复合膜能延长榴莲保鲜期。结论 HDPE薄膜袋在抑制榴莲失重率、 维生素C减少速率、 褐变等方面明显优于LDPE薄膜和LDPE/PP复合膜。 |
| 关键词: 包装材料 鲜切榴莲 低温贮藏 保鲜 |
| DOI： |
| 分类号:TS206.4 |
| 基金项目:吉林农业科技学院大学生科技创新科研项目 （吉农院合字[2014]第2014029号） |
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| Effect of Different Packaging Materials on Preservation Quality of Fresh-cut Durian |
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FAN Chun-ling, GAO Xin, CHEN Yu-ming, LIU Chang-liang
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Jilin Agricultural Science and Technology College，Jilin 132101，China
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| Abstract: |
| This paper was aimed to study the effect of different packaging materials on the preservation quality of fresh-cut durian stored at low temperature. The material of the experiment was fresh durian, 96 pieces of durian were collected after peeling, and then ordinarily packed by LDPE, HDPE, and LDPE/PP plastic film bags, respectively. The control group was not packaged. Experiments with every group were repeated 4 times. The samples were stored at (4±1)℃, and taken out for measurement of quality indexes after two, four, six, eight and ten days. The results showed that LDPE film, HDPE film and LDPE/PP complex film could all prolong the preservation time, but in terms of controlling the weight loss rate, the vitamin C loss rate and browning, the HDPE plastic film was obviously superior to LDPE film and LDPE/PP complex film. |
| Key words: packaging material fresh-cut durian low-temperature storage preservation |
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