双功能集成保鲜包装对鲜切苹果的影响

Effect of Double Active Integrated Fresh Packaging on Fresh-cut Apple

苹果是人们喜爱的水果之一,尤其是鲜切苹果具有方便食用、营养丰富和口感新鲜等特点,更受广大消费者的青睐。常温下暴露于空气中的鲜切苹果保鲜期限仅有短短几个小时,容易失去水分,且易被氧化,失去商业价值。运用多功能集成理论,设计一种双功能集成保鲜包装袋,通过配置功能D膜和E膜的搭配,对比裸放组与普通PE保鲜膜组,探索评价双功能集成保鲜袋对袋内顶空气体、鲜切苹果外观品质、VC、可溶性固形物含量、失质量率的影响。结果表明,双功能集成保鲜袋可以有效减缓鲜切苹果的呼吸速率,减少营养成分流失,维持鲜切苹果的外观品质,避免凝露现象,在25℃室温下将鲜切苹果的货架期从裸放2 d延长到4~5 d。

Apple is one of our favorite fruit,especially fresh-cut apples are more popular with vast number of consumers because of the following characteristics：natural nutrient-rich, fresh taste and other characteristics. Fresh-cut apples that are exposed to air at room temperature can only stay fresh for a few short hours,and they are prone to loss of moisture and susceptible to oxidation and thus lose their commercial value. Used the multi-active integration design theory,to design a dual-active integrated fresh-keeping bags with functional film D and functional film E as raw material films. Which were evaluated for their influences on the headspace gas in bag,and the appearance quality,vitamin C（VC）,soluble solids content and water loss of fresh-cut apples in this paper by contrast with naked group and ordinary PE film group. The results showed that double active integrated packaging could effectively slow down the respiration of fresh-cut apple,reduce nutrient loss,maintain the appearance quality of fresh-cut apple,and avoid water condensation,extending the storage of fresh-cut apple at normal temperature from 2 days in exposed in air to 4~5 days in dual-active integrated fresh-keeping bags under 25 ℃.