不同自发气调包装膜对鲜食大豆保鲜效果的比较

Comparison of Different Packaging Materials Used for Modified Atmosphere Packaging of Green Soybean during Storage

为筛选适于鲜食大豆采后贮藏保鲜的自发气调保鲜包装材料,研究微孔膜和不同厚度聚乙烯（polyethylene,PE）膜包装对鲜食大豆在冷藏（0.0±0.2）℃期间采后生理及品质变化规律。结果表明：与微孔膜相比,PE膜包装对鲜食大豆具有更好的自发气调保鲜效果,O2体积分数平衡值为16%-17.5%,CO2体积分数平衡值为4.3%-5.8%时,能够更有效地抑制呼吸作用,延缓腐烂进程,降低质量损失率,抑制叶绿素的降解,保持鲜食大豆的水分和色泽。采用0.03 mm和0.05 mm PE膜包装的鲜食大豆无腐烂保鲜期达50 d,鲜食大豆腐烂率比微孔膜包装降低11%。综合来看,0.03 mm PE膜包装鲜食大豆的保鲜效果最好,适合于鲜食大豆贮藏流通过程中的保鲜。

In order to select suitable modified atmosphere packaging（MAP） films for storage of green soybean, the effects of micro-perforated plastic film and polyethylene（PE） bags with different thicknesses on physiological properties and quality of green soybean during cold storage at（0.0 ± 0.2） ℃ were investigated. The results showed that PE film had better preservative effect on green soybean than micro-perforated film; the equilibrium content of O2 was 16%–17.5%, whereas the equilibrium content of CO2 was 4.3%–5.8%, which effectively suppressed respiration, delayed the incidence of mould decay, reduced the rate of weight loss, slowed down the decline in chlorophyll content, and maintained the original moisture content and original color of green soybean. The treatments with 0.03-mm PE and 0.05-mm PE packaging films could extend the storage life of green soybean up to 50 days. Compared with the micro-perforated plastic film, PE film package could reduce the rotting rate of green soybeans by 11%. In summary, 0.03-mm PE had the better effect on maintaining the quality of green soybean during cold storage, and was thus suitable for storage of green soybean.