不同包装结合低温贮藏对‘保研7号’红毛丹品质的影响

Effects of Different Packaging Materials Combined with Low Temperature Storage on Quality of‘Baoyan-7’Rambutan

比较三种包装对红毛丹(Nephelium lappaceum L.)果实在低温贮藏下品质的影响,获得实用的绿色保鲜技术。以海南红毛丹‘保研-7号’为材料,在(6±1)℃下,以不包装作为对照CK,研究聚乙烯袋(PE)、硅窗袋(SW)、复命袋(FM)3种包装及CK对红毛丹果实贮藏品质的影响。结果显示贮藏16 d,PE、SW、FM包装及CK果实褐变指数分别为0.67、0.62、0.64和0.92,好果率分别为45.56%、53.33%、65.56%和5.56%;PE、SW、FM包装的果肉可溶性固形物分别为17.60%、18.47%、19.80%均高于CK 16.70%,可滴定酸分别为0.47%、0.56%、0.60%也高于CK 0.40%,可溶性蛋白分别为29.29、29.53、31.92 mg·100 g^-1高于CK 27.75 mg·100 g^-1;PE、SW、FM包装的红毛丹果皮相对电导率和丙二醛增长速率小于CK,FM包装的果皮相对电导率40.88%和丙二醛10.21 mmol·g^-1·FW为最低;贮藏后期红毛丹果皮总酚含量均减少,PE、SW、FM包装的红毛丹总酚7.82、8.81、9.87 OD280·g^-1均高于CK 6.22 OD280·g^-1;果皮花青素在贮藏期间也不断下降,FM包装红毛丹果皮花青素下降速率最慢,贮藏后花青素含量0.75 U·g^-1为最高;贮藏第16 d,PE、SW、FM包装的红毛丹多酚氧化酶活性(354、313、290 U·g^-1)均小于CK(367 U·g^-1),过氧化物酶活性(13.22、13.78、12.19 U·g^-1)同样也小于CK(21.19 U·g^-1)。与CK相比,3种包装均能有效抑制红毛丹品质劣变并保持其新鲜品质,FM包装红毛丹果肉和果皮在低温贮藏中11个指标变化均最小,保持新鲜品质最好,是3种包装中保持品质最佳的包装,可为红毛丹采后包装技术的应用提供技术支撑。

Three kinds of packaging combined with low temperature storage on quality of rambutan(Nephelium lappaceum L.)were compared in order to obtain the suitable green technology.Packed with polyethylene(PE)film,silicon window(SW)film,fuming(FM)film and no packing film as CK at(6±1)℃,the fresh-keeping effect of‘baoyan-7’rambutan were evaluated.The results showed as flows:The browning indexes of PE,SW,FM and CK were 0.67,0.62,0.64 and 0.92,respectively,and the intact fruit rate was 45.56%,53.33%,65.56%and 5.56%,respectively.The soluble solids of pulp packaged with PE,SW and FM were 17.60%,18.47% and 19.80%,which was 16.70% higher than CK,titratable acids were also 0.47%,0.56% and 0.60% higher than CK 0.40%.The soluble proteins were 29.29,29.53 and 31.92 mg·100 g^-1,27.75 mg·100 g^-1 higher than CK.The relative electric conductivity and MDA growth rate of PE,SW and FM were lower than that of CK.Meanwhile,the relative electrical conductivity of FM packaged pericarp was 40.88%and that of MDA 10.21 mmol·g^-1·FW was the lowest.In the later stage of storage,the total phenolic content of rambutan peel decreased,and the total phenols were 7.82,8.81 and 9.87 OD280·g^-1 packaged by PE,SW and FM,which was 6.22 OD280·g^-1 higher than that of CK.Anthocyanin in pericarp also decreased continuously during storage.The decline rate of anthocyanin in rambutan pericarp in FM package was the slowest,and the highest was 0.75 U·g^-1 after storage.At the 16 d of storage,the activity of the polyphenol oxidase(354,313,290 U·g^-1)in PE,SW and FM packaging was less than CK(367 U·g^-1),and the activity of peroxidase(13.22,13.78,12.19 U·g^-1)was also lower than CK(21.19 U·g^-1).Compared with CK,the three kinds of packaging can effectively inhibit the deterioration of the quality of rambutan and maintain its fresh quality.11 indexes from the pulp and pericarp of rambutan packed with FM have the smallest change during low temperature storage and the fresh quality is the best among the three kinds of packaging,which can provide technical support for the application of postharvest packaging technology of rambutan.