| 王建辉,郭伟庆,刘芷含,李志宏,张姣,周瑜琴,郑泽莹,王健,刘达玉,刘柄良.比较分析不同包装材料对水蜜桃贮藏性的影响[J].中国南方果树,2026,55(1): |
| 比较分析不同包装材料对水蜜桃贮藏性的影响 |
| Comparative Analysis for Effects of Different Packaging Materials on Peach Storage |
| 投稿时间：2025-11-03 修订日期：2025-11-24 |
| DOI： |
| 中文关键词: 水蜜桃 自发气调 包装材料 聚乙烯微孔膜 贮藏品质 |
| 英文关键词:peach modified atmosphere packaging materials polyethylene microporous film storage quality |
| 基金项目: |
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| 中文摘要: |
| 为探究不同包装材料对'早黄玉'水蜜桃自发气调保鲜效果的影响，分别用三种不同保鲜膜（0.01 mm聚乙烯薄膜、0.03 mm聚乙烯纳米膜、0.03 mm聚乙烯微孔膜）对果实进行包装后冷藏。在3 ℃贮藏30 d过程中，每5 d测定果实失重率等关键指标。结果表明，微孔膜包装可以有效抑制在贮藏过程中果实失重率和相对电导率的增加。冷藏30 d后，微孔膜包装的果实失重率为1.56%，硬度值为114.79 N，可滴定酸含量为0.208%，优于其他包装。主成分分析（Principal Component Analysis，PCA）也表明，微孔膜包装的果实品质综合评价最佳。利用顶空微萃取-气相色谱-质谱联用（Headspace Microextraction-Gas Chromatography-Mass Spectrometry，HSME-GC-MS）检测贮藏30 d前、后的果肉挥发性物质，共检出101种化合物。其中微孔膜包装组果实经冷藏30 d后，富含蜜桃味的γ-癸内酯（γ-Decalactone）等9种特征风味物质。基于相对气味活度值（Relative Odor Activity Value，ROAV）的聚类分析结果表明，微孔膜包装组与未经贮藏鲜果的风味物质组成最为接近。综上，0.03 mm聚乙烯微孔膜可作为溶质型水蜜桃短期贮藏的理想包装材料。 |
| 英文摘要: |
| To explore the effects of different types of packaging materials on the 'Zao Huangyu' peaches storage, the fruits were respectively packaged with three different types of films (a 0.01 mm polyethylene film, a 0.03 mm polyethylene nano-film, and a 0.03 mm polyethylene microporous film) and then were subjected to cold storage treatments. During a 30-day storage period at 3 ℃, fruit quality changes, containing fruit weight loss rate and others, were measured at each five days. The results showed that microporous film packaging could effectively inhibit the increase in fruit weight loss rate and relative electrical conductivity. After 30 days of storage, the fruits packaged with microporous film exhibited a weight loss rate at 1.56%, fruit firmness at 114.79 N, and a titratable acid content of 0.208%, which indicators were better than fruits packaged with the other films. The results obtained from Principal Component Analysis (PCA) and Comprehensive Evaluation Model indicated microporous film had better storage performance. Besides, Headspace Microextraction-Gas Chromatography-Mass Spectrometry (HSME-GC-MS) detection on volatile compounds in the pulp before and after 30 d storage showed that a total of 101 compounds were detected. Among them, the fruits in the microporous film packaging group contained 9 characteristic flavor compounds after 30 d of cold storage, such as γ-decalactone, which contributes to the peach-like aroma. Moreover, cluster analysis based on the relative odor activity value (ROAV) revealed that the composition of flavor compounds in fruit packed by microporous film was similar to fresh fruits before storage. In conclusion, a 0.03 mm thick polyethylene microporous film is more suitable for the short-term storage of melting-type peaches. |
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