不同包装贮藏方式对哈密瓜片品质的影响

以热风干燥制得的哈密瓜片为试材,研究了充N2、CO2和常压包装结合25、5℃处理哈密瓜片贮藏期内硬度、色差、总糖、总酚、黄酮、VC含量的变化。结果表明:与对照组相比,充N2包装、5℃低温处理条件有效保持了哈密瓜片的品质,在贮藏第10个月时,5℃充N2低温处理的哈密瓜片中总糖、总酚、黄酮、VC含量分别为0.814%、252.637 mg/kg、31.133μg/mg、1.600 mg/100 g;硬度和L*值为0.157 kg/cm2、67.140,其值均高于其他处理,其中25℃充N2包装对哈密瓜片的总酚、黄酮和硬度均有较好的保持,分别为219.460 mg/kg、27.660μg/mg和0.137 kg/cm2,5℃充CO2贮藏对哈密瓜片的色泽保持较好,为64.290,仅次于5℃充N2低温贮藏处理。由此可得,5℃充N2低温处理方式能够减缓哈密瓜片中总糖含量、总酚含量、黄酮含量、VC含量的降低,有利于延缓货架期哈密瓜片色泽的降低和提高VC的保留率。

Effect of Different Packaging and Storage Methods on the Quality of Hami Melon Slice

With hot air dried Hami melon slices as test materials,the changes of hardness,color difference,total sugar,total phenol,flavonoid and VC contents of Hami melon slices packed with N2gas packaging and CO2gas packaging and normal pressure packaging and stored at 5℃and 25℃were investigated.The results showed that,compared with the control group,N2gas packaging and 5℃low temperature effectively keep the quality of Hami melon slices,at 10 months of storage,the contents of total sugar,total phenol,flavonoids and VC of the Hami melon slices were 0.814%,252.637 mg/kg,31.133μg/mg,1.600 mg/100 g.Hardness and L*value were 0.157 kg/cm2and 67.140,which were higher than other treatments.The total phenols,flavonoids and hardness of Hami melon slices in N2gas packaging at 25℃were well maintained,which were 219.460 mg/kg,27.660μg/mg and 0.137 kg/cm2respectively.The color of melon slices in CO2gas packaging at 5℃was maintained well,with the value of 64.290,which ranked second only to that in N2packaging at 5℃.Thus,N2gas packing and 5℃low temperature treatment could slow down the decrease of contents of total sugar,total phenol,flavonoid and VC,which was beneficial to delay the reducing of colour and improve retention rate of VC of Hami melon slices.