不同气体成分对橙汁胞贮藏品质的影响

Effects of different gas compositions on the quality of orange juice sacs during modified atmosphere storage

为掌握不同气体成分对橙汁胞贮藏期间品质的影响,本实验以72-1锦橙汁胞为原料,采用充气（100%N2、100%CO2、50%N2＋50% CO2）贮藏橙汁胞6个月,以-18℃冷冻贮藏橙汁胞作为对照,对品质相关指标的变化进行监测。结果表明：充气贮藏期间,橙汁胞VC含量均在保质期含量范围内;pH和可溶性固形物含量变化均不显著;还原糖含量均先上升后下降;橙汁胞菌落总数符合果汁饮料的卫生标准。充气与冷冻贮藏期间,橙汁胞总黄酮含量的变化较小。充气贮藏前期（0-2月）,橙汁胞色泽变化不显著。3种充气贮藏方式中,充CO2贮藏抑菌效果较好;充N2贮藏更有利于橙汁胞VC和总黄酮含量的维持,且对橙汁胞的褐变和色差变化抑制效果也较好;充50%N2＋50%CO2贮藏的橙汁胞还原糖含量变化最小。

An experimental platform with different gas compositions was applied to study the effects of different storage time on the storage quality of orange juice sacs. Glorious orange juice sacs 72-1 as the materials stored in different conditions of modified atmosphere storage（100% N2, 100% CO2, 50% N2＋50% CO2） for 6 months were compared with the control group which stored with frozen storage at-18 ℃ and changes of relevant quality indices were recorded. The results indicated that the content of VC in the orange juice sacs were within the normal range of shelf life. pH and soluble solids had no significant changes. Reducing sugar content initially increased and then decreased. The total plate count met the hygiene standards of fruit juice.Modified atmosphere storage and frozen storage both benefitted the keeping of flavone in the orange juice sacs. Before 2 months,there was no significant changes in the color of orange juice sacs stored in modified atmosphere. In details,100% CO2 had the best antibacterial effect during storage while 100% N2 could help the keeping of VC and flavone and inhibite the browning and changing of the color. On the other hand,reducing sugar content kept the most significantly unchanged in the orange juice sacs stored at 50% N2＋50% CO2.