摘要
在高氧高二氧化碳（70％O2＋30％CO2、50％O2＋50％CO2）气调并结合CPP膜包装条件下，测定5℃贮藏15d时．包装盒中CO2/O2浓度的变化、鲜切火龙果外在品质和营养成分的变化，探讨鲜切火龙果贮藏期间的品质变化规律。结果表明．高氧高二氧化碳气调包装能够避免无氧酵解，但在贮藏0～12d，能促进鲜切火龙果的呼吸作用：而在整个贮藏期，高氧高二氧化碳气调能够明显地维持鲜切火龙果的硬度，减缓其甜菜红色素的降解：在贮藏的0～6d．高氧高二氧化碳处理抑制可溶性总糖、总酚的消耗和加速总Vc分解，但对可溶性蛋白没有显著影响。因此．高氧高二氧化碳气调包装有利于鲜切火龙果营养品质的维持。结果可为鲜切火龙果商业化贮藏提供参考。
In the paper, the effects of high O2 and CO2 modified atmosphere combined with cast polypropylene film （CPP） packaging on the sensory and nutritional quality of fresh-cut pitayas during storage of 5 ℃ was investigated （air packaging as control）. The results showed that the visual quality （firmness） and nutritional quality （vitamin C, soluble sugar） of fresh-cut pitayas packaged by high O2 and CO2 modified atmosphere packaging were better than the control and the degradation of betaeyanins was inhibited. But there was no significant influence on the soluble protein. In general, the quality of freshly-cut pitayas was effectively maintained by high O2 and CO2 modified atmosphere combined with cast polypropylene film packaging. The results can provide a reference for commercial production of fresh-cut pitayas
出处
《热带作物学报》
CSCD
北大核心
2014年第6期1221-1227,共7页
Chinese Journal of Tropical Crops
基金
公益性农业行业专项“特色热带亚热带果品加工关键技术研究与示范”(No.201303077)
关键词
高氧
气调包装
鲜切
火龙果
High oxygen
Modifiedi atmosphere packaging
Fresh-cut
Pitaya
