摘要
在冷藏条件下,采用L9(34)试验,以杨梅发霉率、好果率、硬度、可溶性固形物和总酸含量组成的综合评分为指标,考察了保鲜膜种类、抑菌剂配方、简易气调处理和封口方式等包装处理对杨梅贮藏品质的影响。结果表明:冷藏前合理的组合包装处理能延缓杨梅果实的衰老。影响杨梅贮藏品质的重要因子次序为:封口方式>气调处理>抑菌剂>薄膜,优化组合为使用1号抑菌剂、抽气气调和简单扎口处理。方差分析结果表明:抑菌剂、气调处理和封口方式对杨梅的保鲜效果均达到显著或极显著水平。多重比较结果表明:1号抑菌剂对杨梅的保鲜效果显著好于2号(p<0.05)和3号(p<0.01),抽气气调极显著地优于常规和充氮(p<0.01),松驰扎口的保鲜效果极显著地优于紧扎和热封封口(p<0.01)。
Effects of packaging treatment of plastic film,antibacterial agents,a simple controlled atmosphere processing and sealing manner on the storage quality of bayberry were studied under refrigeration,using L 9（3 4） orthogonal test,by a composite score indicator consisting of the bayberry moldy rate,good fruit rate,hardness,soluble solids and total acid content.The results showed that：The refrigerated fruit before a reasonable combination of packaging processing can delay in ripening process.Determined the fruit storage quality important factors of the order were：sealing mannercontrolled atmosphereantibacterial agentsfilms,and optimized preservation process was：using the 1st antibacterial agent,pumping and lax bundling the film bag.The variance analysis showed that：effects of antibacterial agents,controlled atmosphere processing and sealing manner on bayberry preservation achieved to significant or very significant level.Multiple comparisons revealed that：effect of the 1st antibacterial agent on the fruit preservation was significant better than the 2nd（p0.05） and the 3rd（p0.01）,effect of pumping treatment was significantly better than conventional atmosphere and filling N 2（p0.01）,and effect of the lax bundling was significantly better than tight bundling and heat sealing（p0.01）.
出处
《食品科技》
CAS
北大核心
2013年第2期18-21,共4页
Food Science and Technology
基金
宁波市科研攻关项目(2010C10031)
宁波市农村科技创新创业资金项目(201001C8003014)
关键词
杨梅
包装处理
冷藏
方差分析
贮藏品质
Myrica rubra
packaging treatment
cool storage
variance analysis
quality
