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| 石墨烯复合包装材料对草莓的保鲜效果 |
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杨淑涵1,2,3,戴芳1,2,3,曾祥国2,施建斌1,2,3,梅新1,2,3,胡新振4,陈小强1,陈学玲1,2,3
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1.湖北工业大学，武汉 430068;2.湖北省农业科学院，武汉 430064;3.农业农村部农产品冷链物流技术重点实验室，武汉 430064;4.湖北丰功农业科技有限公司，湖北 仙桃 430344
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| 摘要: |
| 目的 为了延缓草莓贮藏期间品质的下降，研究2种石墨烯包装材料对草莓的保鲜效果。方法 分别用石墨烯5C、石墨烯1B、PE和PVC材料包装草莓，分析其在贮藏0、3、6、9、12 d时的色泽、硬度、腐烂率、失重率、可溶性糖含量、总酸质量分数等指标变化，探讨2种石墨烯材料对草莓贮藏期间品质的影响规律。结果 随着贮藏时间的延长，与PE和PVC包装相比，石墨烯5C和石墨烯1B包装的草莓腐烂率较低。贮藏12 d时，石墨烯1B包装的草莓表面出现少量菌丝，其他3种包装的草莓在贮藏9 d时出现大量菌丝;石墨烯5C、石墨烯1B、PE和PVC包装的草莓失重率较0 d分别减少0.38%、0.29%、1.10%和1.14%;石墨烯1B组的丙二醛含量最低，为1.31 μmol/g。贮藏期间，4组草莓的色泽和总酸质量分数的差异不明显。结论 石墨烯1B包装材料在抑菌、保持色泽、减少失重等方面的效果更好，有利于延长草莓的贮藏期。 |
| 关键词: 草莓 保鲜 包装材料 石墨烯 |
| DOI：10.19554/j.cnki.1001-3563.2025.07.014 |
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| 基金项目:湖北省农业科技创新中心项目(2023-620-000-001);湖北省重点研发计划(2023BBB133);武汉市东湖高新区揭榜挂帅项目(2022KJB134) |
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| Fresh-keeping Effect of Graphene Composite Packaging Materials on Strawberry |
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YANG Shuhan1,2,3, DAI Fang1,2,3, ZENG Xiangguo2, SHI Jianbin1,2,3, MEI Xin1,2,3, HU Xinzhen4, CHEN Xiaoqiang1, CHEN Xueling1,2,3
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(1. Hubei University of Technology, Wuhan 430068, China;2. Hubei Academy of Agricultural Sciences, Wuhan 430064, China;3. The Key Laboratory of Cold Chain Logistics Technology for Agricultural Products under the Ministry of Agriculture and Rural Affairs, Wuhan 430064, China;4. Hubei Fenggong Agricultural Technology Co., Ltd., Hubei Xiantao 430344, China)
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| Abstract: |
| In order to delay the deterioration of strawberry quality during storage, the work aims to study the fresh-keeping effects of two kinds of graphene packaging materials on strawberry. The color, hardness, decay rate, weight loss rate, soluble sugar content and total acid mass fraction of strawberries were analyzed after 0, 3, 6, 9 and 12 days of storage with graphene 5C, graphene 1B, PE and PVC, respectively. The effect of two kinds of graphene materials on the quality of strawberries during storage was discussed. With the extension of storage time, the decay rate of strawberries in graphene 5C and graphene 1B packaging was lower than that in PE and PVC packaging. After 12 days of storage, a small amount of mycelia appeared on the surface of strawberries packed with graphene 1B, and a large amount of mycelia appeared on the surface of strawberries packed with other 3 kinds of strawberries after 9 days of storage. The weight loss of strawberries packed with graphene 5C, graphene 1B, PE and PVC was reduced by 0.38%, 0.29%, 1.10% and 1.14%, respectively, compared with that during 0 d. The content of malondialdehyde in graphene 1B group was the lowest (1.31 μmol/g). During storage, there was no significant difference in color and total acid content of strawberries in 4 groups. Graphene 1B packaging material has better effects on bacteriostasis, color preservation and weight loss reduction, which is conducive to extending the storage period of strawberries. |
| Key words: strawberry fresh-keeping packaging materials graphene |
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