| 王建辉,刘江,刘柄良,邹强,吴强,王健,宋兵,刘达玉.两种温度贮藏过程中纳米气调果袋对柠檬果实品质的影响[J].中国南方果树,2025,54(3): |
| 两种温度贮藏过程中纳米气调果袋对柠檬果实品质的影响 |
| Effects on lemon quality during storage at two different temperatures using controlled atmosphere packaging bag using nano-materials |
| 投稿时间：2024-04-01 修订日期：2024-06-21 |
| DOI： |
| 中文关键词: 柠檬 低阻隔纳米材料 气调保鲜 果实品质 |
| 英文关键词:lemon nano-material with low barrier controlled atmosphere storage fruit quality |
| 基金项目:国家成都农业科技中心2023年度市级补助科研项目(纳米保鲜),四川省科技计划项目(2022GJHZ0183、2021YFN0098、2023ZHCG0090)。 |
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| 中文摘要: |
| [目的]柠檬鲜果商业化长期贮藏,需要合适的包装材料与贮藏温度。[方法]利用PE保鲜袋、高阻隔与低阻隔纳米保鲜袋对柠檬进行单果包装后,分别置于低温(4 ℃)和高温(14 ℃)进行贮藏。在6个月的贮藏过程中,分别测定了柠檬果实硬度、单果重、可滴定酸、可溶性固形物、电导率、乙醇、乙醛、呼吸强度等指标,研究了果实品质和生理参数的变化。[结果]研究表明在贮藏1个月后,在两种温度贮藏下的高阻隔纳米保鲜袋内水汽严重,果实完全腐烂；同时无任何包装对照组中重量下降、果皮褐化、风味丧失,2个月后完全丧失了商品价值。与之相比较,低阻隔纳米包装组经过低温贮藏6个月后,鲜重保持率为94.23 %,果实硬度为3.88 kgf/cm2,维生素C为42.23 mg/100g,显著高于其它包装组。另外,果实细胞电导率、乙醛、乙醇和呼吸强度都保持在较低水平。[结论]利用低阻隔纳米材料对柠檬进行单果包装,经过4 ℃冷藏6个月仍具有较高的商品价值。 |
| 英文摘要: |
| [Objective]The suitable packaging materials and optimal storage temperature are required for long-periods commercial storage of lemon. [Methods]Each fruit had been packed by plastic bag using nano-materials with high-barrier capacity, nano-materials with low-barrier capacity, and PE materials, as well as control without packaging materials, subsequently fruits had been stored at lower temperature (4 ℃) and higher temperature (14 ℃) environment. The fruit quality and physiological changes of lemon during storage periods were investigated to measure fruit weight, fruit firmness, titratable acidity, electrical conductivity, ethanol, acetaldehyde, respiratory intensity and other indexes respectively. [Results]Lemons packaged by high-barrier materials began to rot due to too much water vapor inside of fruit bag after storage for one month. Besides, unpackaged lemons began to decrease fruit weight, lose flavor, start browning after storage for two months, eventually lost commercial value after storage for two months. In contrast, lemon packaged by low-barrier materials had better quality after six months storage at 4 ℃, which had weight loss rate by 94.23%, peel firmness at 3.88kgf/cm2, Vitamin C with 42.23mg/100g. Besides, the electrical conductivity, acetaldehyde, ethanol concentration and respiratory intensity were lower. [Conclusion]So that it was proven that fruit bag using low-barrier capacity of nano-materials is better than others, and fruit packaged with such nano-materials had high commercial quality after storage for six months. |
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