不同厚度PE袋对冷藏火龙果品质的影响

Effect of PE Bags with Different Thickness on Quality of Pitaya During Cold Storage

为火龙果低温贮藏中PE袋厚度的选择提供依据,以新鲜火龙果为材料,以无袋处理火龙果为对照(CK),研究不同厚度(0.01mm、0.02mm和0.03mm)PE袋包装火龙果在(5±1)℃的冷库贮藏28d后其感官等级、失重率、可溶性固形物含量、可滴定酸含量及维生素C含量的变化。结果表明:PE袋包装对火龙果具有显著的保鲜效果,且厚度对保鲜效果影响显著。0.03mm PE袋与0.01mm PE袋相比,其对火龙果的保鲜效果明显提升,可显著降低水分和可溶性固形物含量的损失;0.03mm PE袋与0.02mm PE袋相比,其对火龙果保鲜效果的优势主要表现在抑制维生素C含量降低,对感官等级、失重率、可溶性固形物含量和可滴定酸含量等指标的保鲜效果不明显。在冷链物流中,可综合考虑成本等因素后决定选用0.03mm PE袋还是0.02mm PE袋。

The variation in sensory grade, weight loss ratio, soluble solid content, titratable acid content and Vc content of fresh pitaya packed by PE bags with three different thickness （0. 01 mm, 0.02 mm and 0.03 mm） in a cold storage with （5- 1）℃ for 28 d was analyzed to provide the scientific basis for selection of PE bag thickness during low temperature storage of pitaya. Result： PE bag packing and PE bag thickness both have a significant effect on preservation of pitaya. The preservation effect of pitaya packed by PE bags with 0. 03 mm thickness is higher than PE bags with 0. 01 mm thickness obviously and the PE bag with 0.03 mm thickness can reduce loss of water and soluble solid content in pitaya significantly. Compared with 0.02 mm PE bag, the PE bags with 0.03 mm thickness can inhibit reduction of Vc content in pitaya but has no obvious effect on sensory grade, weight loss ratio, soluble solid content and titratable acid ontent of pitaya. The utilization of PE bags with 0.03 mm or 0.02 mm thickness in cold chain logistics of fresh pitaya should be decided according to the comprehensive cost and other factors.