共查询到19条相似文献,搜索用时 500 毫秒
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苹果是人们喜爱的水果之一,尤其是鲜切苹果具有方便食用、营养丰富和口感新鲜等特点,更受广大消费者的青睐。常温下暴露于空气中的鲜切苹果保鲜期限仅有短短几个小时,容易失去水分,且易被氧化,失去商业价值。运用多功能集成理论,设计一种双功能集成保鲜包装袋,通过配置功能D膜和E膜的搭配,对比裸放组与普通PE保鲜膜组,探索评价双功能集成保鲜袋对袋内顶空气体、鲜切苹果外观品质、VC、可溶性固形物含量、失质量率的影响。结果表明,双功能集成保鲜袋可以有效减缓鲜切苹果的呼吸速率,减少营养成分流失,维持鲜切苹果的外观品质,避免凝露现象,在25℃室温下将鲜切苹果的货架期从裸放2 d延长到4~5 d。 相似文献
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不同保鲜膜对平菇保鲜效果的影响 总被引:1,自引:0,他引:1
为比较不同保鲜膜对平菇保鲜效果的影响,分别以低密度聚乙烯(LDPE)膜、高密度聚乙烯(HDPE)膜和聚氯乙烯(PVC)膜为包装材料,在模拟超市冷鲜货架温湿度条件[温度约(14±1)℃,贮藏环境相对湿度约85%]下,研究3种不同保鲜膜对平菇的保鲜效果。结果表明:与LDPE膜相比,HDPE 膜和PVC 膜能降低平菇的采后失重率,维持包装内较高的CO2体积分数和较低的O2体积分数;在贮藏的前4天,HDPE膜和PVC膜包装的平菇感官分值与LDPE膜包装平菇无显著差异(P>0.05);但贮藏4天后,HDPE 膜和PVC膜包装的平菇其感官分值明显低于LDPE膜,且呼吸强度及细胞膜透性也显著高于LDPE膜(P<0.05)。3种不同保鲜膜以LDPE膜对平菇的保鲜效果最佳。 相似文献
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以广东省增城的糖心菠萝为原料,研究了果实的成熟度、切分后紫外线杀菌及抗坏血酸和柠檬酸处理对鲜切菠萝贮藏保鲜期及品质的影响。结果表明,选择适宜成熟度的整果,切分后用质量分数为1%柠檬酸或1%VC+1%柠檬酸浸泡处理,并将切块用紫外线照射杀菌,最后用托盘+保鲜膜包装,可延长鲜切菠萝的贮藏期至6d,较好地保持了糖心菠萝的新鲜品质和风味。 相似文献
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《农产品加工.学刊》2019,(22)
温度和包装内的气体组分是控制鲜切果蔬呼吸及延长鲜切果蔬货架期的重要条件,对鲜切红皮和白皮洋葱在贮藏过程中的气体浓度进行测定并计算呼吸速率,利用米氏酶动力学无竞争性抑制方程进行拟合,对2种鲜切洋葱的呼吸特性进行评价,为不同温度下2种鲜切洋葱包装膜的选择提供依据。结果表明,在相同温度下,鲜切白洋葱的呼吸速率小于鲜切红洋葱,鲜切红洋葱的拟合效果优于鲜切白洋葱;鲜切红洋葱拟合系数为0.85RO20.9, 0.84RCO20.92,鲜切白洋葱拟合系数为0.83RO20.88,0.85RCO20.90。得到了2种鲜切洋葱呼吸速率与温度和气体浓度的关系,为2种鲜切洋葱包装材料的选择提供理论基础。 相似文献
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以山药为试材,对其鲜切后进行不同保鲜液浸泡处理,采用保鲜膜包装和真空包装后,在冰箱冷藏5±1℃和室温14±2℃下保藏,通过保藏期间对产品进行感官评价研究其保藏性。结果表明,冷藏条件下采用保鲜膜包装,以保鲜液0.1%NaHSO3+1.0%NaCl+0.8%CaCl2处理后保藏效果最好;采用真空包装,以保鲜液0.3%NaHSO3+0.5%NaCl+1.0%CaCl2处理后保藏效果最佳。 相似文献
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以超声波(40 kHz、300 W)辅助异抗坏血酸(0.5 g/L)处理鲜切苹果,通过测定褐变指数(BI)、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、苯丙氨酸解氨酶(PAL)活性、多酚及丙二醛(MDA)含量,以鲜切无任何处理样品为对照组,探讨超声波辅助异抗坏血酸处理(试验组)对鲜切苹果的护色效果.结果表明,在贮藏期内,试验组鲜切苹果的BI值、PPO活性及POD活性均低于对照组,而多酚含量高于对照组.在贮藏初期和后期,试验组PAL活性显著低于对照组,而MDA含量在贮藏初期显著低于对照组.通过超声波辅助异抗坏血酸处理,可以有效抑制褐变关键酶活性,继而延缓贮藏期鲜切苹果的褐变. 相似文献
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将从富士苹果皮中分离出的红酵母菌配制成不同浓度(105、106、107CFU/mL)的菌悬液处理鲜切苹果,研究红酵母菌对鲜切苹果在10℃条件下贮藏10 d期间可溶性蛋白含量及相关酶活性的影响。结果表明,红酵母菌能够延迟鲜切苹果可溶性蛋白含量出现最大值的时间,有助于维持细胞的正常代谢。另外,红酵母菌能够抑制过氧化物酶(POD)、多酚氧化酶(PPO)活性和丙二醛(MDA)含量的上升,可有效控制鲜切苹果细胞膜的过氧化作用,延缓苹果的氧化和组织的衰老。但在贮藏前期,红酵母菌也激活了鲜切苹果的多聚半乳糖醛酸酶(PG)活性,加速了苹果的软化。 相似文献
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利用保鲜剂对鲜切苹果块进行涂膜处理,研究了涂膜保鲜对鲜切苹果块的保鲜效果.以硬度、失重率为主要指标,结合感官评定,研究了羧甲基纤维素钠、柠檬酸、氯化钙、山梨酸钾添加量对鲜切苹果保鲜效果的影响,并通过正交试验进行配方优化,得出可食性涂膜对鲜切苹果块品质影响的最佳工艺参数.结果表明,可食性复合膜的最佳工艺配方为:羧甲基纤维素钠3.0%,柠檬酸0.6%,氯化钙0.25%,山梨酸钾0.5%,该条件下涂膜处理能够获得表面光亮、无褐变、无斑点、无腐烂、清脆爽口的鲜切苹果块,在50 h内不发生褐变和变质,保持一定的硬度,无明显失重,色泽、口感良好.试验结果显示,可食性涂膜可以有效延长鲜切苹果块的保鲜时间,且能保持较好状态,并可用于其他水果的保鲜. 相似文献
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介绍了鲜切叶菜外观品质及营养成分下降的原因,并对其生理生化反应机理,包括伤乙烯的生成、呼吸作用增强、酶及微生物的变化原因进行了深入地分析。综述了目前国内外鲜切叶菜低温贮藏、化学保鲜、气调包装以及涂膜等保鲜技术的研究进展与存在的问题,对生物保鲜、减压贮藏等新型保鲜技术在鲜切叶菜上的应用进行了探讨,并展望了鲜切叶菜保鲜技术未来的发展方向。 相似文献
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For consumers, fresh-cut fruits and vegetables are a convenient product and a healthy source of fresh food that has nutritional and sensory characteristics similar to those of intact products. In this paper, a non-destructive method for analyzing fresh-cut fruit and vegetables is described. The biospeckle laser technique is based on the optical phenomenon of interference generated by a coherent light interacting with biological materials or dynamical systems. Although many publications on this technique's biological applications have reported that biospeckle activity corresponds to the activity of biological samples, there is some difficulty in determining the correlation between a particular phenomenon and the activity observed. In this study, we evaluated the use of biospeckle data for measuring the physiological properties of fresh-cut carrots stored at two temperatures (0 and 10 °C). In conjunction with the biospeckle activity, the moisture content, respiration rate, water activity, and mass loss changes were monitored using traditional analytical methods to evaluate the possible correlation of the biospeckle data with any of these phenomena with or without the use of frequency signatures. The results showed that the manifestation of water in the monitored activity was isolated only by removing these high frequencies, thus allowing the activity manifested in the material to be linked to a specific phenomenon, such as respiration. Therefore, we were able to monitor the respiration process in fresh-cut carrots and assign a spectral signature to their water content and respiration. 相似文献
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《Postharvest Biology and Technology》2006,39(1):48-55
The effect of different O2 levels from 0 to 100 kPa in combination with 0, 10 and 20 kPa CO2 on the respiration metabolism of greenhouse grown fresh-cut butter lettuce was studied. Controlled atmospheres of 20 or 75 kPa O2 with 0 or 10 kPa CO2 showed a constant respiration rate during the first 2–4 days at different temperatures (1, 5 and 9 °C). Therefore, constant respiration rates during a short period of 2–4 days could be considered as valid for a large part of the commercial life of, for instance, a modified atmosphere package development. The fresh-cut lettuce exposed to low O2 levels (2–10 kPa) combined with moderate to high CO2 levels (10 and 20 kPa) had a higher respiration rate than when 20–100 kPa O2 were used. Moderate CO2 levels (10 kPa) reduced the respiration rates of fresh-cut lettuce 20–40% at 9 °C. This effect was less noticed at lower temperatures. Gas composition with high CO2 levels (20 kPa) probably caused a metabolic disorder increasing the respiration rate of fresh-cut butter lettuce. It was concluded that 80 kPa O2 must be used in modified atmosphere packaging (MAP) to avoid fermentation of fresh-cut butter lettuce in combination with 10–20 kPa CO2 for reducing their respiration rate. 相似文献