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包装材料对温州蜜柑贮藏品质的影响
引用本文:孙国辽,陈红,李善军,张衍林,熊俊强,邵显,夏彬芸.包装材料对温州蜜柑贮藏品质的影响[J].中国农业科技导报,2019,21(4):104-113.
作者姓名:孙国辽  陈红  李善军  张衍林  熊俊强  邵显  夏彬芸
作者单位:华中农业大学工学院, 武汉 430070
基金项目:国家重点研发计划项目(2017YFD0701400);国家现代柑橘产业技术体系专项(CARS-27)资助。
摘    要:为确定适宜温州蜜柑贮藏期包装的薄膜材料,达到防止贮藏期柑橘交叉感染,降低腐烂率,保持柑橘良好感官品质的目的,以商业成熟度的温州蜜柑为实验材料,研究室温贮藏条件下,聚乙烯(polyethylene,PE)、聚氯乙烯(polyvinyl chloride,PVC)、聚丙烯(oriented polypropylene,OPP)三种常用包装材料对其贮藏期品质的影响。定期测定温州蜜柑在贮藏期间感官综合评价、失重率、糖酸比、维生素C含量、CO_2浓度、菌落总数、质构剖面分析(texture profile analysis,TPA)等指标的变化情况。用主成分分析法,将原始指标划分为6个主成分因子,累计贡献率为91.186%。利用构建的综合评价模型,计算综合评价指标F值。结果表明,不同薄膜包装材料对温州蜜柑贮藏期保鲜程度不同; PE薄膜在保持温州蜜柑的感官品质、抑制水分流失、保持较高的糖酸比和较低的CO_2浓度等方面优于PVC薄膜和OPP薄膜;综合评价F值排序为:PE膜OPP膜PVC膜,故PE膜可首选为温州蜜柑贮藏的保鲜材料。上述结果为今后温州蜜柑的贮藏保鲜和柑橘包装机械的研究提供应用依据和理论参考。

关 键 词:温州蜜柑  包装材料  主成分分析  综合品质  

Effects of Packaging Materials on Storage Quality of Citrus unshiu
SUN Guoliao,CHEN Hong,LI Shanjun,ZHANG Yanlin,XIONG Junqiang,SHAO Xian,XIA Binyun.Effects of Packaging Materials on Storage Quality of Citrus unshiu[J].Journal of Agricultural Science and Technology,2019,21(4):104-113.
Authors:SUN Guoliao  CHEN Hong  LI Shanjun  ZHANG Yanlin  XIONG Junqiang  SHAO Xian  XIA Binyun
Institution:College of Engineering, Huazhong Agricultural University, Wuhan 430070, China
Abstract:In order to determine the suitable film materials for the storage of Citrus unshiu, and prevent the cross infection of citrus fruit during storage period, reduce the decay rate and maintain the good sensory quality of citrus unshiu, this article used the commercial maturity of Citrus unshiu as experimental material to study the effects of three commonly used packaging materials, including polyethylene (PE), polyvinyl chloride (PVC), and oriented polypropylene (OPP), on the quality during their storage period. The changes of comprehensive sensory evaluation, weight loss rate, sugar-acid ratio, vitamin C content, CO2 content, total bacteria colonies, texture profile analysis (TPA) and the other indicators of Citrus unshiu were measured regularly during storage period. The original indicators were integrited into 6 principal component factors by using principal component analysis. The cumulative contribution rate was 91.186%. A comprehensive evaluation model was used to calculate the comprehensive evaluation index F value. The results showed that different film packaging materials had different preservation levels for Citrus unshiu during storage. The F value was sorted as PE>OPP>PVC. PE was better than OPP and PVC in keeping the sensory qualities of Citrus unshiu and suppressing water loss and keeping a high ratio of sugar to acid and lower concentration of carbon dioxide. Above results provided the application basis and theoretical reference for the study of storage and preservation of Citrus unshiu and Citrus packaging machinery in the future.
Keywords:Citrus unshiu  packaging material  principal component analysis  comprehensive quality  
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