改性PBS薄膜对樱桃番茄的自发气调保鲜效果

Preservation Effect of Modified PBS Film on Cherry Tomato

试验研究可降解材料聚丁二酸丁二醇酯/聚对苯二甲酸-己二酸-1, 4-丁二醇酯(PBS/PBAT)共混改性薄膜对樱桃番茄保鲜效果的影响。新鲜樱桃番茄经预冷后用PBS/PBAT薄膜进行包装,在5℃相对湿度70%的冷鲜柜中进行保藏。贮藏期间对包装内气体组分,以及樱桃番茄的硬度、可溶性固形物、失重率、维生素C含量、丙二醛含量等指标进行测定,评估其保鲜效果。结果显示, PBS/PBAT薄膜良好的气体透过性使得包装袋内的CO2和O2的浓度始终稳定在适宜保鲜樱桃番茄的气氛范围内,有效地抑制了樱桃番茄的腐败变质,维持了其较好的感官品质和营养价值。通过单一变量对比分析可知,同种包装规格下, 90 g和120 g包装组的保鲜效果较好,贮藏期间的硬度、可溶性固形物、维生素C含量优于其他组,失重率最小,丙二醛含量最低。贮藏第31天时感官评分为6分,而其他组则均低于6分,失去食用价值。从经济角度考虑, 120 g包装组的效果最佳。

The preservation effect of poly(butylenes succinate)/poly(butylenes adipate terephthalate)(PBS/PBAT)composite membrane on the cherry tomato was researched in this study.The fresh cherry tomatoes pre-cooled and packaged with PBS/PBAT film were stored in the refrigerator at 5℃and 70%relative humidity.The preservation effect was evaluated by measuring the gas components in the package and the hardness,soluble solids,weight loss rate,vitamin C content and malondialdehyde content of the cherry tomato during the storage.The results show that the concentration of CO2 and O2 in the PBS/PBAT film package with the good gas permeability was always stable within the atmosphere range suitable for cherry tomato preserving in the storage,which can effectively inhibit the spoilage of cherry tomatoes,and maintain its good sensory quality and nutritional value.The single variable method comparative analysis shows that in the same packaging specifications,the 90 g and 120 g packaging groups had better preservation effect,the hardness,soluble solids and vitamin C content during storage were better than other groups,the weight loss rate was the lowest,and the Malondialdehyde was the lowest.The sensory score was 6 points on the 31 st day of storage,while the other groups were lower than 6 points and lost the edible value.From the economic point of view,the 120 g packaging group had the best effect.