3种包装方式对龙滩珍珠李常温贮藏品质的影响

Effect of Three Packaging Methods on Room Temperature Storage Quality of'Longtan'Pearl Plum

以龙滩珍珠李为材料,采用保鲜袋、硅窗袋和保鲜盒包装后置于常温(25±1)℃贮藏21 d,探讨3种不同包装方式对龙滩珍珠李果实采后贮藏品质的影响。结果表明,随着贮藏时间的延长,3种包装的果实失重率、腐烂率、a^(*)值和可溶性固形物(total soluble solid,TSS)/可滴定酸(titratable acidity,TA)均不断升高,L^(*)值、硬度、咀嚼性、弹性、内聚性、TSS、还原糖(reducing sugar,RS)、TA和VC不断下降;果实呼吸速率先升高后降低,贮藏14 d时均达到呼吸高峰。保鲜袋包装可抑制果实失重率、a^(*)值和TSS/TA的升高,可延缓L^(*)值、TSS、RS和TA的下降,可抑制果实呼吸强度,降低呼吸峰值;保鲜盒包装可延缓果实腐烂率的升高,抑制果实全质构特性和VC含量的下降,但果皮失水皱缩。可见,保鲜袋包装的保鲜效果最好,可以有效抑制果实品质劣变,延缓果实衰老进程。

As the material,‘Longtan’pearl plums were packaged in fresh⁃kept bags,silicon window bags,and fresh⁃kept boxes,respectively,before being stored at room temperature(25±1)℃for 21 d.The effect of the three different packaging methods on post⁃harvest storage quality of‘Longtan’pearl plums.It was found that as the storage time extended,all the fruits saw an increase in the weight loss rate,rotting rate,a^(*)value,and total soluble solid/titratable acidity(TSS/TA),but a decrease in the L^(*)value,hardness,chewiness,springiness,cohesiveness,TSS,reducing sugar(RS),TA and VC content.The respiration rate of fruits went up and then down,and reached the respiration peak after 14 days of storage.The fresh⁃kept bag could restrain the increase in weight loss rate,a^(*)value and TSS/TA,delay the decline of L^(*)value,TSS,RS and TA,in⁃hibit the respiration intensity of fruits,and reduce the respiration peak.The fresh⁃kept box could delay the in⁃crease of rotting rate and inhibit the decline of full texture properties and Vc content,but the fruit peel had de⁃hydrated and shriveled.It could be seen that the fresh⁃kept bag had the best preservation effect by effectively inhibiting the quality deterioration of‘Longtan’pearl plums and delaying the senescence process of fruits.