不同气调保鲜袋对番茄采后保鲜效果的影响

为研究不同包装材料对番茄货架期品质的影响，以聚丙烯打孔袋（PPP）、双向拉伸聚丙烯保鲜袋（BOPP）、自发气调保鲜袋（MA）、聚乳酸保鲜袋（PLA）、聚乙烯保鲜袋（PE）5种保鲜袋为材料，分析了在常温条件下贮藏8 d，不同保鲜袋内O₂和CO₂体积分数、果实失重率、果实硬度、可溶性固形物含量、VC含量和感官评价等指标变化情况。结果表明：与对照组PPP保鲜袋相比，在贮藏期间，MA保鲜袋可以更有效地减少番茄质量损失，使果实的VC含量和可溶性固形物含量维持在较高水平；贮藏第8 d，番茄VC含量为0.11 mg/g，可溶性固形物含量为9.0%，仍能够保持较好的番茄果实硬度和商品性，硬度仍能达到2.2 kg/cm²，较对照高38.2%，感官评分显著高于其他处理。总之，与其他保鲜袋相比，MA保鲜袋保鲜效果最好。

Effects of Different Preservative Bags on Postharvest Storage Quality of Tomato

Abstract: In order to study the effects of different packaging materials on the shelf-life quality of tomatoes, 5 kinds of fresh-keeping bags of polypropylene perforated bags (PPP), biaxially oriented polypropylene fresh keeping bags (BOPP), spontaneous modifi ed atmosphere fresh-keeping bags (MA), polylactic acid fresh-keeping bags(PLA) and polyethylene fresh-keeping bags (PE) were used to analyze the changes of O2 and CO2 volume fraction, fruit weight loss rate, hardness, soluble solids content, VC content and sensory evaluation during 8 days of storage at room temperature. The results showed that compared with the control group, the MA bags could more effectively reduce the weight loss of tomato during storage, and maintain the VC content and soluble solids at a high level. On the 8th day of storage, the VC content of tomato was 0.11 mg/g, and the soluble solids content was 9.0%. Especially at the end of the storage period, the tomato fruit hardness and commerciality could be maintained, the hardness reached 2.2 kg/cm2 , 38.2% higher than that of the control. Meanwhile, the sensory score of MA bags was higher than the control group and other packaging materials treatment group. In short, compared with other fresh-keeping bags, the MA bags had the best fresh-keeping effect.