包装对半干型荔枝干贮藏品质的影响.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.5 包装对半干型荔枝干贮藏品质的影响 刘源，黄苇，胡卓炎，郑润鑫 （华南农业大学食品学院，广东广州510642） 摘要：为了抑制半干型荔枝干在贮藏过程中果肉褐变、微生物生长，本试验研究了半干型荔枝干水分含量分布及其水分活度情 况，探讨了不同包装技术，不同包装材料对半干型荔枝干贮藏效果的影响。结果表明：试验用荔枝干果肉平均含水量为36.51%，平 均Aw0.73 。脱氧包装技术对延缓半干型荔枝干果肉褐变效果显著，并表现出良好的抑菌效果，保鲜剂与脱氧剂对荔枝干褐变的抑制 具有协同作用，包装材料的遮光性对果肉褐变的影响不明显；普通包装方式下，荔枝干果肉褐变快，不同包装材料间荔枝干的贮藏效 果相差不大，因此采用普通包装时，包装材料的选择以经济、美观为标准即可。 关键词：半干型荔枝干；包装；菌落总数；贮藏品质 文章篇号：1673-9078(2013)5-973-977 Influence of Packaging Methods on the Preserve Quality of Hemi-dried Litchi Fruits LIU Yuan, HUANG Wei, HU Zhuo Yan, ZHENG Run-xin (College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract: In order to inhibit browning and microbial growth during the storage of the hemi-dried litchi fruits, the moisture content distribution and water activity of hemi-dried litchi fruits were investigated to explore the effect of packaging processes and materials on the storage of hemi-dried litchi fruits. The results showed that the average moisture content of hemi-dried litchi fruits was 36.51%, and the average aw 0.73. Deoxidizing packaging technology can inhibit enzymatic browning effectively and had significant bacteriostatic effect. It was found that there was a synergetic effect between preservative and deoxidizer and the opacity of p ackaging materials have no obvious influence on browning. Using common packing technology, hemi-dried litchi fruit browning was fast and similar storage effect was found between different packing materials . Therefore, the cost and appearance can be used as the standards to choose the packaging materials when using common packaging. Key words: hemi-dried litchi fruits ;packaging;total plate count; storage quality