不同单果包装处理对脐橙果实贮藏品质的影响

The Effect of Single Fruit Packaging on the Storage quality of Citrus Sinensis

以梅州平远脐橙为试验材料,分别用有孔薄膜袋和无孔薄膜袋对脐橙果实进行包装,研究室温下180d贮藏期不同单果包装处理对脐橙果实可食率、失重率、果汁率、果汁pH值、腐烂率及可溶性固形物含量的影响.结果表明:有孔薄膜袋包装的脐橙果实可食率呈上升趋势,无孔薄膜袋包装的果实可食率则先下降后上升,且前者的可食率大于后者;在失重率和果汁率方面,有孔薄膜袋包装的果实始终大于无孔薄膜袋包装的果实;贮藏60d后两种包装处理果实的果汁pH值和腐烂率均呈上升趋势,而可溶性固形物含量则呈下降趋势,有孔薄膜袋包装的果实腐烂率较低.与无孔薄膜袋包装相比,有孔薄膜袋包装的果实具有较高的可食率和果汁率,可降低贮藏前期的腐烂率.

Citrus sinensis fruits from Pingyuan county were packed with different ways single-fruit packagingby perforated and non-perforated plastic bags. The edible percentage, weight loss rate,juice rate, juice pH, decay rate and soluble solid content at different time of storage were investigated. The results indicated that edible percentage of fruits packaged in perforated bags demonstrated a rising trend, whereas fruits packaged in non-perforated bags decreased first then rose, with the perforated bags yielded a larger edible percentage, but not to the significant level; Also no significant difference was observed between perforated and non-bags in the weight loss rate and fruit juice rate, although the average values of the former were larger thanthe latter in all stages; both packaging ways demonstrated a rising trend in the pH value and decay rate, and a declining trend in the soluble solid content, but no significant difference were observed; Within 60d, the perforated bags brought a relatively lower decay rate. In conclusion, packaging with perforated bags yielded higher edible percentage and juice rate, and a decreased fruit decay rate in the early stage of storage of Citrus sinensis.