MAP结合低温贮藏对草莓保鲜效果的影响

Effect of MAP on Preservation of Strawberry during Cold Storage

以草莓果实为试材,采用不同MAP（在0.035 mm厚PE保鲜袋中：不充气、抽真空后充入10%O2＋5%CO2＋85%N2、充入5%O2＋10%CO2＋85%N2、充入5%O2＋5%CO2＋90%N2）处理并贮藏于0℃、相对湿度85%~90%冷库中,研究不同体积分数的O2、CO2和N2的MAP包装方式对草莓贮藏效果的影响。结果表明：与其他MAP包装方式相比,将草莓装入0.035 mm厚PE保鲜袋中,抽真空,充入5%O2＋10%CO2＋85%N2处理可以明显降低草莓的质量损失率,抑制果实硬度和可溶性固形物含量的下降,有助于维持细胞完整性,减缓VC含量的降解速度,保持草莓果实的良好品质,在0℃贮藏条件下可保鲜30 d左右。

In order to study the effects of different volume fraction of 02, CO2 and N2 of MAP packing methods on preservation of strawberry, the strawberries were treated by different MAP treatments （packaging with the 0.035 mm PE film and non-gas loading, charging 10%O2＋5%CO2＋85%N2, 5%02＋10%CO2＋85%N2 and 5%O2＋5%CO2＋90%N2 after vacuum pumping respectively） and stored at 0 ℃ and 85%-95% relative humidity. The results showed that, compared with other MAP packaging methods, the treatment of packaging with 0.035 mm PE film and charging 5%O2＋10%CO2＋ 85%N2 after vacuum pumping could reduce the mass loss rate of strawberry, inhibit the decrease of fruit firmness and soluble solid content, maintain integrity of cell, slow down the degradation rate of VC content, keep the good quality of strawberry fruit, and the strawberry fruit could keep freshness for about 30 d during storage at 0 ℃.