微孔气调包装对鲜切菠萝蜜保鲜效果的影响

Effects of Microporous Modified Atmosphere Packaging on Preservation of Fresh-cut Jackfruit

目的为探究微孔气调包装(MMAP)对鲜切菠萝蜜的保鲜效果,明确O_(2)体积分数、CO_(2)体积分数和打孔数的最佳处理条件。方法本研究以菠萝蜜为原料,通过单因素和正交-模糊综合评价法,研究冷藏期间MMAP对鲜切菠萝蜜品质(菌落总数、质量损失率、可溶性固形物(TSS)、色差、可滴定酸(TA)、硬度、VC含量和丙二醛(MDA)质量摩尔浓度)的影响。结果与对照相比,MMAP抑制了微生物生长,维持了较高TSS、TA和VC含量,减少了MDA的积累,提高了鲜切菠萝蜜的整体品质,延长货架期至少6 d。筛选出MMAP最佳处理条件:O_(2)体积分数为5%,CO_(2)体积分数为6%,216 cm^(2)的打孔数为15个。结论MMAP是一种安全、低廉、简单的保鲜技术,可有效抑制鲜切菠萝蜜在贮藏过程中组织软化、营养损失、风味变化等品质裂变问题,具有很大的工业应用潜力。

The work aims to explore the preservation performance of microporous modified atmosphere packaging(MMAP)on fresh-cut jackfruit,and define the optimal treatment conditions for O_(2) volume fraction,CO_(2) volume fraction and number of punched holes.With fresh-cut jackfruit as the test material,through single factor and orthogonal-fuzzy comprehensive evaluation method,the effects of MMAP on the qualities(total bacterial count,color difference,firmness,weight loss,total soluble solids(TSS),titratable acidity(TA),vitamin C(VC),and malondialdehyde(MDA)content of fresh-cut jackfruit during cold storage were investigated.Compared with the control,MMAP inhibited the growth of microorganisms,maintained higher contents of TSS,TA,and VC,reduced the accumulation of MDA,improved the overall quality of fresh-cut jackfruit,and extended the shelf life for at least 6 days.The optimal treatment conditions for MMAP were screened as 5%O_(2) volume fraction,6%CO_(2) volume fraction and 15 holes/216 cm^(2).MMAP is a safe,cheap,and simple preservation technology and can effectively inhibit tissue softening,nutrient loss and flavor change of fresh-cut jackfruit during storage,which has great potential for industrial application.