包装材料对鲜切菠萝保鲜效果的影响

Fresh-keeping effects of packaging materials on fresh-cut pineapple

研究不同包装材料对鲜切菠萝的保鲜效果。菠萝经挑选、去皮后切成1.5～2.0cm厚的切片,用0.5%柠檬酸溶液浸泡护色3min后,放入塑料托盘中,分别用PE保鲜膜、HDPE保鲜袋和PE/PP复合袋包裹,或放入PET保鲜盒中并用带有1个直径3mm的盖封口,放入5℃的冰柜里冷藏10d;当天和每2d检测1次样品。结果表明,透气性差的PE/PP袋和PET盒较PE膜和HDPE袋更有利于减少鲜切菠萝的失重、褐变、渗汁、相对电导率增加和还原型抗坏血酸损失,但不同包装材料对总酸和可溶性固形物含量的影响不大。

The fresh-keeping effect of different kinds of packaging materials on fresh-cut pineapple was studied. Pineapple were chosen,peeled and cut to wedges（1. 5～2. 0cm chick）. Dipped in 0. 5% citric acid solution for 3min,the pineapple wedges were packaged in plastic trays and covered with polyethylene（PE）film,high-density polyethylene（HDPE）bags and polyethylene-polypropylene（PE/PP）composite bags respectively,or packaged in polyester（PET）cup and covered with a PET top having a 3mm diameter hole,and then stored at 5℃ for 10 days. The fresh-cut pineapples were measured at 0,2,4,6,8,10 day respectively. The results showed that PE/PP and PET packaging materials with low gas-permeability could reduce weight loss,browning,juice leakage,electrolyte leakage and dehydroascorbic acid loss more than PE and HDPE films did,but all the packaging materials did almost the same effects on the acid and TSS contents.