高氧气调包装对草莓保鲜效果的影响

为考察高氧气调包装对草莓保鲜效果的影响。以PE/OPP/PE复合膜为气调包装膜,制备气体比例为60%O_2+1.2%CO_2的高氧气调包装,以气体比例为7.5%O_2+16.5%CO_2的高二氧化碳气调包装和空气气体比例为对照组,在冷藏(5±1)℃环境下对草莓的品质指标进行评价和测定。结果表明,高氧气调包装可以有效维持草莓的感官品质及硬度,延缓Vc含量、可溶性固形物及总酸含量的降低,亦可抑制失重率及p H值的升高,草莓的货架寿命可达到24天,相比对照组货架寿命延长了3~6天。

Effect of High Oxygen Modified Atmosphere Packaging on the Preservation of Strawberry

The effect of high oxygen atmosphere packaging on the preservation of strawberry was studied. The high oxygen modified atmosphere packaging whose gas ratio is 60%O2 +1 .2%CO2 was prepared by using PE/OPP/PE composite membrane.The high carbon dioxide modified atmosphere packaging whose gas ratio is 7.5%O2 +16.5%CO2 and modified atmosphere packaging of air gas ratio were control groups.In the cold storage (5 ±1 )℃ environment,multiple quality indicators of strawberry were evaluated and measured.The experimental results showed that high oxygen packaging can effectively maintain the sensory quality and hard-ness of strawberry,delay the reduce of Vc content,soluble solids content and total acid content,can also in-hibit the increase of weight loss rate and pH value.Shelf life of strawberry which packaged by high oxygen modified atmosphere packaging can reach 24 days,and extended by 3 ~6 days compared with the control groups.