不同包装方式对冬枣储藏品质的影响

Effects of Different Packaging Methods on the Storage Quality of Winter Jujube

以冬枣为试材,在低温冷藏库(-1～0℃)冷藏条件下,研究了微孔保鲜膜、聚乙烯打孔袋、聚氯乙烯打孔袋包装对冬枣生理及贮藏保鲜效果的影响。定期统计其转红指数和腐烂指数,同时测定失重率、硬度、维生素含量、含糖量、含酸量等指标的变化。结果表明:微孔保鲜膜能明显抑制冬枣转红指数的升高,维持较高的硬度,延缓果实维生素C含量的下降,可滴定酸含量明显高于其它处理。微孔保鲜膜结合低温冷藏库保鲜冬枣,能很好地保持冬枣固有的品质,保鲜效果极佳。

Taking winter jujube as material,the effects of micro-porous preservative film,polyethylene and PVC perforated packaging methods on the physiology and preservation of it under the condition of low temperature storage were studied.The red index and the rotten index of dates at fixed period were measured,and the weight loss rate,hardness,VC content,sugar content,acid content were determined at the same time.The results showed that micro-porous preservative film could inhibit the increase of the winter jujube turn-red index obviously to maintain a higher hardness,postpone the decrease of VC content in fruits,and the content of titratable acid was higher than that of other treatments.Therefore,using micro-porous preservative film to preserve winter jujube in cold storage could keep the inherent quality of winter jujube and the preservation effect was excellent.