Key Lab. of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, P. R. China.
J Food Sci. 2010 Apr;75(3):C236-40. doi: 10.1111/j.1750-3841.2010.01520.x.
A novel nano-packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength was synthesized by blending polyethylene with nano-powder (nano-Ag, kaolin, anatase TiO(2), rutile TiO(2)), and its effect on preservation quality of strawberry fruits (Fragaria ananassa Duch. cv Fengxiang) was investigated during storage at 4 degrees C. Results showed that nano-packaging was able to maintain the sensory, physicochemical, and physiological quality of strawberry fruits at a higher level compared with the normal packing (polyethylene bags). After a 12-d storage, decreases in the contents of total soluble solids, titratable acidity, and ascorbic acid of nano-packing were significantly inhibited. Meanwhile, decay rate, anthocyanin, and malondialdehyde contents were decreased to 16.7%, 26.3 mg/100g, 66.3 micromol/g for nano-packing and 26.8%, 31.9 mg/100g, 75.4 micromol/g for normal packing; polyphenoloxidase (PPO) and pyrogallol peroxidase (POD) activities were significantly lower in nano-packing than the control. These data indicated that the nano-packaging might provide an attractive alternative to improve preservation quality of the strawberry fruits during extended storage.
Nano-packing exhibited identified quality benefits applicable to the preservation of fresh strawberry. Furthermore, nano-packing has the advantages of simple processing and feasibility to be industrialized in contrast with other storages. Thus, the utilization of nano-packing will likely assist commercial producers and retailers in extending the shelf life of products over a broader range in the future.
通过将纳米粉末（纳米 Ag、高岭土、锐钛矿 TiO(2)、金红石 TiO(2)）与聚乙烯混合，合成了一种具有较低相对湿度、氧气透过率和较高纵向强度的新型纳米包装材料，并在 4°C 下贮藏期间研究了其对草莓果实（Fragaria ananassa Duch. cv Fengxiang）保鲜质量的影响。结果表明，与普通包装（聚乙烯袋）相比，纳米包装能够保持草莓果实的感官、理化和生理品质处于较高水平。经过 12 天的贮藏，纳米包装的总可溶性固形物、可滴定酸度和抗坏血酸含量的下降明显受到抑制。同时，腐烂率、花青素和丙二醛含量分别下降到纳米包装的 16.7%、26.3mg/100g、66.3μmol/g和普通包装的 26.8%、31.9mg/100g、75.4μmol/g；纳米包装中的多酚氧化酶（PPO）和焦儿茶酚过氧化物酶（POD）活性明显低于对照。这些数据表明，纳米包装可能为延长贮藏期提供一种有吸引力的替代方法，以提高草莓果实的保鲜质量。
纳米包装在保持草莓新鲜度方面具有明显的优势。此外，与其他贮藏方法相比，纳米包装具有加工简单、工业化可行性强的优点。因此，纳米包装的应用有望在未来帮助商业生产者和零售商延长更广泛范围内产品的货架期。
