包装材料及方式对采后樱桃番茄品质的影响

发布时间：2018-08-14 09:53

【摘要】：樱桃番茄为呼吸跃变型浆果,营养丰富,风味独特,而且经济价值高。但樱桃番茄在货架期容易失水,物流过程中因包装不适易形成机械损伤。自发气调包装因其成本低,操作简便等特点,已成为许多工业发达国家果蔬保鲜的重要手段,但长时间自发气调包装因湿度过大易导致果蔬发霉腐烂。减振包装能降低草莓、梨、苹果等在运输过程中的机械损伤,但针对樱桃番茄的减振包装研究较少。本文以“千禧”樱桃番茄为研究材料,分别采用自发气调包装和减振包装对其进行处理,以探讨自发气调包装对“千禧”樱桃番茄果萼和果粒的品质、抗氧化性及果胶代谢的影响;不同包装方式对樱桃番茄物流品质的影响。研究结果如下:1、适宜包装材料的筛选:比较2种普通保鲜袋(0.03 mm厚的聚乙烯和0.04 mm厚的高密度聚乙烯)和3种抑菌、防雾改性保鲜袋(0.07 mm厚的低密度聚乙烯、0.04 mm厚的低密度聚乙烯和0.07 mm厚的聚乙烯)对樱桃番茄货架期(20℃,相对湿度60%-70%)品质的影响。结果得出:第8d时,2种普通保鲜袋处理的樱桃番茄霉味严重,3种改性保鲜袋处理的樱桃番茄出现轻微霉味,感官得分别为7.33、7.28和7.80、7.75、7.80,而无包装组果实果肉软化程度严重,表皮暗淡无光,严重影响商品价值,感官得分降至5.9分;可溶性固形物含量分别为7.59%、7.52%和7.69%、7.62%、7.56%。改性保鲜袋通过形成高CO2低O2浓度的微环境,不仅能降低樱桃番茄果实的失重率、抑制可溶性固形物和可滴定酸的消耗,且抑制果萼黄化、褐变,降低果萼L*值、a*值和叶绿素含量的变化幅度,抑制果粒和果萼MDA含量的上升,延缓果粒L*值的下降和a*值的上升。在改性保鲜袋中,0.07 mm厚的低密度聚乙烯保鲜袋防雾、抑菌效果较佳,且其价格较另外两种改性保鲜袋低。2、自发气调包装对樱桃番茄抗氧化性及果胶代谢的影响:以1中0.07 mm厚的低密度聚乙烯保鲜袋为包装材料,对樱桃番茄进行包装后置于货架(20℃,相对湿度60%-70%),研究气调包装对樱桃番茹抗氧化性和果胶代谢的影响。结果得出:自发气调包装能有效提高货架期樱桃番茄果实中抗氧化酶如SOD、CAT和APX的活性,从而提高POD的前期活性而降低其后期活性;维持抗氧化物质如总酚、类黄酮、番茄红素和Vc的含量,提高果实的抗氧化能力(DPPH清除率、铁离子还原能力、羟自由基清除率);第8 d时,无包装组和自发气调包装组的O2-生成速率和H2O2含分别为996.08 nmol/min.g、751.1 1nmol/min.g 和 65.98 μmol/L、46.21 μmol/L。自发气调包装能有效抑制樱桃番茄果实中PE、PG和CX活性,从而抑制原果胶向可溶性果胶的转化。第8 d时,无包装组樱桃番茄果实原果胶和可溶性果胶的含量分别0.29%、0.18%;气调包装组樱桃番茄果实原果胶和可溶性果胶的含量分别0.32%、0.09%。3、不同包装方式对樱桃番茄物流品质的影响:比较3种小包装方式(方形果盒+改性保鲜袋+纸箱、方形果盒+改性保鲜袋+泡沫箱、单果果盒+改性保鲜袋+泡沫箱)对樱桃番茄物流品质的影响。结果表明:运输80 h后,3种包装方式的裂果率分别为20%、18.33%、3.33%;保鲜袋能显著降低果实失重率;单果包装可以延缓果实L*值的下降、抑制果实的呼吸速率,降低呼吸高峰值、抑制质构品质的下降、保持可溶性固形物和Vc的含量、抑制果实中酚类物质和a*值在物流前期的上升和后期的下降;泡沫箱比纸箱能更好地达到以上作用。比较4种大包装方式(纸箱+湿报纸、泡沫箱+湿报纸、泡沫箱+湿吸水纸、泡沫箱+减振垫+湿吸水纸)对樱桃番茄物流品质的影响。结果表明:运输80 h后,4种包装方式的裂果率分别为26.67%、16.67%、13.33%、5%;分层减振包装能显著降低果实失重率;湿吸水纸能达到湿报纸降低樱桃番茄在运输过程中的失重率的作用。分层减振包装能降低樱桃番茄果实在运输过程中的裂果率、延缓果实L*值的下降、抑制果实呼吸速率,降低呼吸高峰值、抑制质构品质的下降、保持可溶性固形物和Vc的含量、抑制果实中酚类物质和a*值在运输前期的上升和后期的下降;泡沫箱对以上品质的保持优于纸箱。综上所述,可以通过自发气调包装和减振包装分别解决樱桃番茄果实货架期失水劣变和运输过程中机械损伤的问题。
[Abstract]:Cherry tomatoes are breathing climacteric berries with rich nutrients, unique flavor and high economic value. But cherry tomatoes are easy to lose water in shelf life, and are not easy to form mechanical damage in the process of logistics because of packaging. Vibration-absorbing packaging can reduce the mechanical damage of strawberry, pear and apple during transportation, but there is little research on vibration-absorbing packaging of cherry tomato. The effects of spontaneous modified atmosphere packaging on the quality, antioxidant capacity and pectin metabolism of calyx and kernel of "Millennium" cherry tomato were studied. The effects of different packaging methods on the logistics quality of cherry tomato were studied. Density polyethylene (DPE) and three antimicrobial and antifogging modified fresh-keeping bags (LDPE 0.07 mm thick, LDPE 0.04 mm thick and PE 0.07 mm thick) had effects on the quality of cherry tomatoes during shelf life (20 C, 60% - 70% relative humidity). The results showed that: on the 8th day, the fungus taste of cherry tomatoes treated with the two kinds of ordinary fresh-keeping bags was serious, and three kinds of modified fresh-keeping bags were serious. The sensory scores of bagged cherry tomatoes were 7.33,7.28 and 7.80,7.75 and 7.80,7.80,respectively,while those of unpacked cherry tomatoes were 7.59%,7.52% and 7.69%,7.62% and 7.56% respectively. The microenvironment with low O2 concentration could not only reduce the weight loss rate of cherry tomato fruits, but also inhibit the consumption of soluble solids and titratable acids. It could also inhibit the yellowing and browning of calyx, decrease the variation range of L * value, a * value and chlorophyll content of calyx, inhibit the increase of MDA content in fruit grain and calyx, delay the decrease of L * value and the increase of a * value of fruit grain. Among the sex preservation bags, the 0.07 mm low density polyethylene preservation bags had better antifogging and antimicrobial effect, and the price was lower than the other two kinds of modified bags. The effects of spontaneous modified atmosphere packaging on the antioxidant capacity and pectin metabolism of cherry tomatoes were studied. The effects of modified atmosphere packaging on antioxidant activity and pectin metabolism of cherry tomato fruits were studied in shelves (20 C, relative humidity 60%-70%). The contents of total phenols, flavonoids, lycopene and Vc increased the antioxidant capacity of fruits (DPPH scavenging rate, iron ion reducing capacity, hydroxyl radical scavenging rate); on the 8th day, the O2-production rate and H2O2 content of unpacked and spontaneously controlled atmosphere packaging groups were 996.08 nmol/min.g, 751.11 nmol/min.g and 65.98 micromol/L, 46.21 micromol/L, respectively. On the 8th day, the contents of protopectin and soluble pectin were 0.29% and 0.18% respectively in the unpacked group, and 0.32% and 0.09% respectively in the modified atmosphere packaging group. The effects of packaging methods on the logistics quality of cherry tomato were compared. The results showed that after 80 hours of transportation, the cracking rate of the three packaging methods were 20% and 18.33%, respectively. (3.33%); fresh-keeping bags can significantly reduce the fruit weight loss rate; single fruit packaging can delay the decline of fruit L * value, inhibit the respiration rate, reduce the peak respiration rate, inhibit the decline of texture quality, maintain the content of soluble solids and VC, inhibit the increase of phenolic substances and a * value in the early and late stages of the logistics; The results showed that after 80 hours of transportation, the fruit cracking rates of the four packing methods were 26.67%, 16.67%, 13.33% and 5%, respectively. Layered damping packaging can reduce the rate of fruit cracking, delay the decrease of L * value, inhibit the respiration rate, reduce the peak value of respiration and inhibit the decline of texture quality of cherry tomato. To sum up, we can solve the problem of dehydration of cherry tomato fruits in shelf life and the problem of machinery during transportation by spontaneous controlled atmosphere packaging and vibration packaging. The problem of injury.
【学位授予单位】：扬州大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS255.3;TS206

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