间歇变温下不同包装方式对油菜贮藏品质的影响

Effects of Different Packaging Methods on Storage Quality of Rape under Intermittent Variable Temperature

为探究在间歇变温条件下不同包装方式对油菜贮藏品质的影响,以‘上海青’油菜为试材,采用聚乙烯(PE)食品包装袋进行3种处理(扎口包装、敞口包装、无包装),初步模拟我国北方地区运输过程中白天和夜晚车厢温度条件,每日于20~25℃条件下放置12 h,8~14℃条件下放置12 h,分析包装袋内气体组分和生理指标的变化情况。结果表明:在贮藏期间PE扎口包装组油菜腐烂率上升最快,贮藏7 d时,腐烂率为24.1%,失去商品价值;无包装组萎蔫黄化严重,贮藏7 d时,黄化率高达36.88%;而敞口包装组在贮藏7 d时黄化率、失重率、根部硬度值、亮度(L*值)以及叶绿素含量分别为25.36%、24.59%、1 kg/cm^(2)、49.87和0.89 mg/g,介于无包装和扎口包装之间,综合效果最佳。相对于PE扎口包装和无包装组,PE敞口包装方式对油菜的保鲜效果更好。

To investigate the impact of different packaging methods on the storage quality of rape under intermittent temperature variation,‘Shanghai Green’rape was used as the test material.Three treatments were applied using PE food packaging bags:sealed packaging,open packaging,and no packaging.This experiment preliminarily simulated the day and night temperature conditions in the compartments during transportation in northern China.The samples were placed at 20~25℃for 12 h and 8~14℃for 12 h every day to analyze the changes in gas composition and physiological indicators inside the packaging bags.The results indicated that during storage,the rot rate of rape in the sealed PE packaging bag group increased fastest,and reached 24.1%on the 7th day of storage,losing commercial value.The rape in no packaging group showed severe wilting and yellowing,with a yellowing rate of up to 36.88%after 7 days of storage.In contrast,the open packaging group exhibited intermediate results among the three groups,on the 7th day of storage,the yellowing rate,weight loss rate,root hardness,brightness(L*value),and chlorophyll content of the rape in this group were 25.36%,24.59%,1 kg/cm^(2),49.87,and 0.89 mg/g,respectively,with the best comprehensive effect.Compared to the sealed PE packaging and no packaging groups,the open PE packaging method presented better preservation effects for rape.