煅烧4微米高岭土-PE复合膜袋包装常温保鲜香蕉

Room temperature preservation of banana by calcination 4 microns kaolin-PE composite membrane bags

采用自制聚乙烯(PE)和4个质量比(0.5%、5%、10%、15%)的煅烧4微米目高岭土-PE复合膜袋对香蕉进行包装常温保鲜研究,同时做空白和市售食品保鲜袋包装对照试验,根据贮藏期间香蕉的感官品质、失重率、硬度、Vc含量、还原糖含量及总酸含量等指标的变化情况,评定保鲜效果。结果表明:自制PE膜袋和4个复合膜袋包装对香蕉均有保鲜效果,且均优于市售保鲜袋,可明显减缓香蕉感官品质、硬度、Vc和总酸含量的下降及失重率和还原糖含量的上升,其中10%高岭土-PE复合膜袋的效果最佳,可将香蕉的贮藏期从14 d延至30 d。

Banana was preserved at room temperature by homemade polyethylene （PE） membrane bags and four quality percentage （0.5%, 5%, 10%, 15%） of calcination 4 microns kaolin-PE composite membrane bags, respectively. Blank and packaging by commercial food bags contrast experiments were conducted at the same time. The effects of banana preservation by different membrane bags were assessed according to the change of the physical and chemical indicators in the sensory quality, weightlessness rate, hardness, Vc content, reducing sugar content, and total acidity content during the period of storage. The results showed that homemade PE membrane bags and all four kinds of composite membrane bags had better banana preservation effects than commercial food bags, which could effectively slow down the decline of the sensory quality, weightlessness rate, Vc and total acidity content of banana, and the rising of weightlessness rate and reducing sugar content of banana. ~t was notable that the 10% calcination 4 microns kaolin-PE composite membrane bags presented the best preservation effect, which could prolong the storage period from 14 days to 30 days.