Effects of different packaging treatments combined with cold storage agent on shelf life quality of flat peach after storage

doi:10.6048/j.issn.1001-4330.2023.04.015

Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (4): 908-915.DOI: 10.6048/j.issn.1001-4330.2023.04.015

• Horticultural Special Local Products·Forestry·Facility Agriculture • Previous Articles Next Articles

Effects of different packaging treatments combined with cold storage agent on shelf life quality of flat peach after storage

XIE Xiaoyan¹(), GUO Huijing², ZHAO Zhiyong², LI Ziqin²(), SONG Fangyuan²()

1. College of Food Science and Technology, Shihezi University, Shihezi Xinjiang 832003, China
2. Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi Xinjiang 832000, China

Received:2022-08-27 Online:2023-04-20 Published:2023-05-06
Correspondence author: LI Ziqin(1986-),female, from Henan, assistant researcher, master, majoring in agricultural product processing and storage, (E-mail)1402546333@qq.com;SONG Fangyuan(1986-), female, born in Zhoukou, Henan province, associate professor, master, research field: processing and storage of agricultural products, (E-mail)562139132@qq.com
Supported by:
Tackling Scientific and Technical Problems in Key Ares of XPCC “Integration and Demonstration of Key Technologies for Green Preservation of Fruits and Vegetables(2020AB008);Science and Technology Guidance Program of Xinjiang Academy of Agricultural Reclamation Sciences “Research and Application of Key Technologies for Storage, Transportation and Preservation of Flat Peach Cold Chain Logistics for E-commerce”(2020YJ015);National Key Research and Development Program of “Science and Technology for Economy 2020 — Flat Peach Harvesting, Storage and Transportation Cost-saving and Efficiency Improvement Technology Integration Demonstration and Promotion”(SQ2020YFF0413375)

不同包装结合蓄冷剂处理对蟠桃贮藏后货架期品质的影响

谢小燕¹(), 郭慧静², 赵志永², 李自芹²(), 宋方圆²()

1.石河子大学食品学院,新疆石河子 832003
2.新疆农垦科学院农产品加工研究所,新疆石河子 832000

通讯作者: 李自芹(1986-),女,河南人,助理研究员,硕士,研究方向为农产品加工与贮藏,(E-mail)1402546333@qq.com;宋方圆(1986-),女,河南周口人,副研究员,硕士,研究方向为农产品加工与贮藏,(E-mail)562139132@qq.com
作者简介:谢小燕(1994-),女,重庆人,硕士研究生,研究方向为农产品加工及贮藏工程,(E-mail)1738618330@qq.com
基金资助:
兵团重点领域科技攻关项目“果蔬绿色保鲜关键技术集成与示范(2020AB008);新疆农垦科学院科技引导计划“服务于电商的蟠桃冷链物流贮运保鲜关键技术研究及应用”(2020YJ015);国家重点研发计划项目“科技助力经济2020”重点专项“蟠桃收贮运节本增效技术集成示范与推广”(SQ2020YFF0413375)

Abstract

Abstract:

【Objective】To screen suitable packaging and cool-storage agent for flat peach logistics, and find the best packaging combination and apply it to the preservation of flat peach to maintain the logistics quality of flat peach. 【Methods】The “Yinggeer” flat peach was taken as the test material, and the peach was pre-cooled for 18 h at 0℃, using turnover box + ice bag (Zhou bag), turnover box + ice film (Zhou film), foam box + ice bag (bubble bag) and foam box + ice film (bubble film), and the control group was stored in natural environment for 24 h and 48 h. The temperature of the box, fruit firmness, soluble solids, titratable acid, decay rate, malondialdehyde content and sucrose content were determined. 【Results】The results showed that in the experiment of flat peach shelf life of 1-2 days after 24 hours of storage, the flat peach fruit treated with Zhou bag group could better maintain its shelf-life quality, reduce the decay rate, delay the reduction of fruit firmness, maintain moderate sugar and acid, and have a good taste. The fresh-keeping effects of the other groups treated with precooling were Zhou film group, bubble bag group and bubble film group. In the experiment of flat peach stored for 48 hours, the temperature of each group was above 15℃, and the combination with good fresh-keeping effect was consistent with that stored for 24 hours. 【Conclusion】The fresh-keeping effect of turnover box is better than that of foam box. The fresh-keeping effect of ice bag is better than that of ice film, and the fruit quality of flat peach stored in Zhou bag group for 24 hours is the best.

Key words: flat peach; transport packaging; cool-storage agent; shelf life quality

摘要：

【目的】筛选适宜蟠桃物流的包装和蓄冷剂,找到最佳的包装组合应用到蟠桃保鲜中,为保持蟠桃物流品质提供参考。【方法】以英格尔蟠桃为试材,将其置于0℃下预冷18 h后,采用周转箱+冰袋(周袋)、周转箱+冰膜(周膜)、泡沫箱+冰袋(泡袋)和泡沫箱+冰膜(泡膜)以及对照组置于自然环境下贮藏24和48 h后,测定箱内温度、果实硬度、可溶性固形物、可滴定酸、腐烂率、丙二醛含量和蔗糖含量。【结果】蟠桃在贮藏24 h后货架期1~2 d试验中,周袋组处理的蟠桃果实能较好保持其货架期品质,降低腐烂率,延缓果实硬度降低,保持糖酸适中,口感较好,其余经过预冷处理的各组保鲜效果依次周膜组、泡袋组和泡膜组。蟠桃在贮藏48 h的实验中,各组的温度均在15℃以上,保鲜效果较好的组合与贮藏24 h的结果一致。【结论】周转箱保鲜效果优于泡沫箱;冰袋的保鲜效果优于冰膜,周袋组贮藏24 h蟠桃果实品质最佳。

关键词: 蟠桃, 运输包装, 蓄冷剂, 货架品质

CLC Number:

XIE Xiaoyan, GUO Huijing, ZHAO Zhiyong, LI Ziqin, SONG Fangyuan. Effects of different packaging treatments combined with cold storage agent on shelf life quality of flat peach after storage[J]. Xinjiang Agricultural Sciences, 2023, 60(4): 908-915.

谢小燕, 郭慧静, 赵志永, 李自芹, 宋方圆. 不同包装结合蓄冷剂处理对蟠桃贮藏后货架期品质的影响[J]. 新疆农业科学, 2023, 60(4): 908-915.

Figures/Tables 8

Fig.1 A and B changes of temperature flat peach during 24 hours and 48 hours storage, respectively

Fig.2 Changes of soluble solids in flat peaches during 24 and 48 hours storage

Fig.3 Changes of titratable acid in flat peaches during 24 and 48 hours storage

Fig.4 Changes of solid acid ratio in flat peaches during 24 and 48 hours storage

Fig.5 Changes of hardness in flat peaches during 24 and 48 hours storage

Fig.6 Changes of sucrose content in flat peaches during 24 and 48 hours storage

Fig.7 Changes of decay rate in flat peaches during 24 and 48 hours storage

Fig.8 Changes of Malondialdehyde content in flat peaches during 24 and 48 hours storage

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Effects of different packaging treatments combined with cold storage agent on shelf life quality of flat peach after storage

不同包装结合蓄冷剂处理对蟠桃贮藏后货架期品质的影响

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