We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
室温下不同电商包装对荔枝保鲜效果的比较.
- Authors
巫梅婷; 陈于陇; 戚英伟; 王玲; 刘海; 罗政; 罗宇冬
- Abstract
The e-commerce packaging of fresh fruits and vegetables is very important for their preservation. In this study, litchi "Xianjinfeng" was used as the test material, the quality changes of the litchi packed in a new type of fesh-keeping paper cardboard box and the ordinary foam box at room temperature (28~29 °C) were examined. The results showed that both packaging forms could delay the changes in total soluble solids (TSS) content, titratable acid (TA), soluble protein content and vitamin C content, and maintain better fruit flavor and nutrients, inhibit the increases of polyphenol oxidase (PPO) and peroxidase (POD) activities, and decreased the accumulation of malondialdehyde (MDA) in the process of logistics transportation. The comprehensive results showed that there were no significant differences in the contents of TSS, TA and vitamin C between the new type of carton packaging and the ordinary foam packaging during 0~2 days of storage, with the contents of TSS, TA and vitamin C for the new type of carton being 18.15 °Brix, 0.6% and 7.45 mg/100 g. Compared with the ordinary foam box (MDA content 0.07 pmol/g), the litchi in the new carton had a significantly lower MDA content (0.04 pmol/g), and the lipid membrane of litchi pericarp was damaged to a lesser extent. Therefore, the new type of carton can be used as the e-commerce logistics packaging material for short-term storage of litchi to replace the ordinary foam carton. The new packaging material has the preservative function and is environmentally friendly and available.
- Subjects
POLYPHENOL oxidase; FRUIT flavors &; odors; PACKAGING materials; MATERIALS testing; FRUIT packaging; LITCHI; VITAMIN C
- Publication
Modern Food Science & Technology, 2022, Vol 38, Issue 7, p177
- ISSN
1673-9078
- Publication type
Article
- DOI
10.13982/j.mfst.1673-9078.2022.7.1053