摘要
研究12℃时4%O2+5%CO2+91%N2的气调包装对番石榴贮藏品质的影响。与相同温度下未气调包装相比,气调包装能够延缓果实的软化,推迟果肉内过氧化物酶活性和还原糖含量的达峰时间,降低了VC和可滴定酸的分解速率,抑制了丙二醛的生成速率。结果表明,气调包装的番石榴保质期比未气调样品延长了一倍,其在番石榴贮藏保鲜中有一定的推广应用价值。
Storage quality of psidium guajava was studied in 4% O2＋5% CO2＋91% N2 at 12 ℃.Compared with non-modified samples at 12 ℃,fruit softening was delayed,the peak time of peroxidase activity and reducing sugar was postponed,the decomposition rate of vitamin C and titratable acid was reduced,the production rate of malondialdehyde was controlled.The results show that psidium guajava shelf-life in modified atmosphere packaging（MAP） was extended by two times,and it has some promotional value in psidium guajava preservation.
出处
《食品与机械》
CSCD
北大核心
2012年第2期180-183,共4页
Food and Machinery
基金
广东省自然科学基金项目(编号:10151063201000021)
珠海市科技攻关项目(编号:PC20061044)
关键词
番石榴
气调包装
贮藏
过氧化物酶
丙二醛
psidium guajava
modified atmosphere packaging
storage
peroxidase
malondialdehyde
