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投稿时间：2017-03-06
投稿时间：2017-03-06
中文摘要: 蓝莓采后多孔盒包装，易失水皱缩、发霉，货架期短。为延长蓝莓货架期，本试验研究在15℃温度下，硅窗保鲜盒包装蓝莓（以多孔盒包装蓝莓为对照）对蓝莓品质的影响。结果表明，硅窗盒包装蓝莓的失重率、皱缩率均小于对照，而发霉率和花青素含量大于对照；硅窗组的腐烂率前6天低于对照组，第8天高于对照组；硅窗组的pH值和可溶性固形物（TSS）在前4天均高于对照组。因此，在6天内硅窗保鲜盒的保鲜效果比对照盒更好。如果配合抑菌方法，硅窗保鲜盒将比普通多孔盒大大延长贮藏货架期，是值得推广的保鲜方法。
Abstract:Blueberries are easy to lose water，get mould and shelf-life short after packaging using porous boxes.In order to extend the shelf-life of blueberries，in this research the blueberries were packaged using the boxes with silicon gum film windows to investigate the quality change of fruit at 15℃，with porous boxes as control.The result shows the weight loss and shrinkage rate of blueberries stored in the boxes with silicon gum film windows（test group）were lower than control.The molding rate and anthocyanin concentration of the treated were higher than control.The decay rate of the treated was lower than control in the first 6 days and higher than control in the eighth day.The pH and total soluble solid （TSS）in the treated were higher than control in the first 4 days.In 6 days，the boxes with silicon gum film window was better than the control boxs.If combined with antibacterial technique，the boxes with silicon gum film window will extend the storage shelf life greatly than the porous boxes，with a potential prospect.
keywords: silicon gum film window blueberry shelf-life quality
文章编号：201722041 中图分类号： 文献标志码：
基金项目:国家科技支撑计划课题（2015BAD19B01）；公益性行业（农业）科研专项（201303077-1）；广东省科技计划项目（2016B090918117，2014A020209060）
| 作者 | 单位 |
| 耿子坚1，2，陈于陇1，肖更生1，*，徐玉娟1，吴继军1，林羡1，温靖1 | 1.广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工公共实验室，广东广州510610；2.华南农业大学食品学院，广东广州510642 |
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