不同包装方式与贮藏条件对哈密瓜干品质的影响

Effects of different packaging methods and storage conditions on quality of dried Hami melon

以热风干燥制得的哈密瓜干为试验材料,采用光照、避光条件和常压、真空包装结合处理并在常温下贮藏,每隔30 d测定哈密瓜干的复水率、?E~*值、褐变度、Vc含量、水分含量、总糖含量、总酚含量、黄酮含量的指标变化。结果表明:和对照组相比,真空避光处理条件有效保持了哈密瓜干的品质。在贮藏第150天时,真空避光贮藏下的哈密瓜干中复水率、总糖含量、黄酮含量分别为1.67%、10.61%、5.42 mg/g,均高于其他处理;真空日照包装对?E~*值、Vc含量均有较好的保持,分别为3.52、6.05 mg/100 g;常压避光贮藏对哈密瓜干的复水率、褐变度、水分含量、总糖、总酚保持较好,为1.64%、0.14 OD_(420)/g、8.17%、17.52%、108.98 mg/kg,仅次于真空避光贮藏处理。由此可得,真空避光处理方式能减缓哈密瓜干中复水率、褐变度、总糖含量、总酚含量、黄酮含量的降低,可以更好地延缓哈密瓜干中某些营养成分的降解及抗氧化活性的衰减,能够较好地保持哈密瓜干的贮藏品质。

With hot air drying of dried Hami melon as the experimental material, uses the light and dark conditions and normal pressure, vacuum packaging processing and storage at room temperature, every30 d hydration rate,?E* value, browning degree and Vc content, water content, total sugar content, total phenol content, flavonoid content index changes of dried Hami melon were determined. The results showed that compared with the control group, the quality of dried Hami melon hydration was effectively maintained by the vacuum light avoidance treatment. At the 150 th day of storage, the hydration rate, total sugar content and flavone content of dried Hami melon under the vacuum light avoidance storage were1.67%, 10.61% and 5.42 mg/g, respectively, higher than other treatments. Vacuum insolation package has good maintenance of △E* value and Vc content, which are 3.52 mg/100 g, 6.05 mg/100 g respectively. The hydration rate, browning, water content, total sugar and total phenol of dried Hami melon under normal pressure were maintained well, which was 1.64%, 0.14 OD420/g, 8.17%, 17.52% and 108.98 mg/kg, second only to vacuum light avoidance storage treatment. Therefore, it can be concluded that the vacuum light avoidance treatment can slow down the reduction of hydration rate, browning degree, total sugar content,total phenol content and flavone content in dried Hami melon, delay the degradation of some nutrients and antioxidant activity in dried Hami melon better, and maintain the storage quality of dried Hami melon well.