包装、臭氧和保鲜剂处理对‘大红袍’鲜花椒呼吸强度与贮藏效果的影响

Effects of Different Packaging,Ozone and Preservatives Treatment on Respiration Intensity and Storage Effect of Fresh ‘Dahongpao’ Zanthoxylum

为筛选延长鲜花椒贮藏寿命的适宜包装以及臭氧与保鲜剂的适宜浓度,以‘大红袍’鲜花椒为材料,采用聚乙烯PE20(厚20μm)、PE30(30μm)和PE50(50μm)包装袋以及臭氧(O3,5、15、30 mg/L)、二氧化氯(ClO2,15、40、80 mg/kg)和双乙酸钠(C4H7NaO4,100、200、400 mg/kg)处理后于(0±0.5)℃贮藏,测定其冷藏期间的感官品质、褐变率和呼吸强度的变化。结果表明:PE20包装对抑制鲜花椒的褐变和保持感官品质具有较好效果;15 mg/L O3、40 mg/kg ClO2和100 mg/kg C4H7NaO4的处理效果较好,尤以40 mg/kg ClO2处理可显著抑制鲜花椒的呼吸强度和褐变率,保鲜效果最佳,冷藏42 d时褐变率为42%。综上,聚乙烯PE20包装袋及40 mg/kg ClO2对鲜花椒的保鲜效果最好。

In order to explore appropriate packaging method and concentration of ozone and preservatives to extend the strorage life of fresh ‘Dahongpao’ Zanthoxylum,the samples treated with polyethylene package(PE20,20 μm of thickness),PE30(30 μm of thickness)and PE50(50 μm of thickness)and ozone(O3,5,15,30 mg/L),chlorine dioxide(ClO2,15,40,80 mg/kg)and sodium diacetate(C4H7NaO4,100,200,400 mg/kg)were stored at(0±0.5)℃,then the changes of sensory quality,browning incidence and respiratory intensity were monitored. The results showed that PE20 inhibited the browning and maintained quality of fresh ‘Dahongpao’ Zanthoxylum well. And 15 mg/L O3,40 mg/kg ClO2 and 100 mg/kg C4H7NaO4 treatments were better than the other concentrations. Among all treatments,40 mg/kg ClO2 treatment significantly inhibited the respiration intensity and browning incidence and kept the optimal sensory quality of the ‘Dahongpao’ Zanthoxylum,the browning incidence was 42% on the 42 th d of storage. In summary,PE20 and 40 mg/kg ClO2 are the optimal packaging method and preservation treatment for fresh ‘Dahongpao’ Zanthoxylum during storage.