通过真空包装延长木瓜的货架期。
Increasing the shelf- life of papaya through vacuum packing.
机构信息
Food Science and Nutrition, Krishi Vigyan Kendra, Tamil Nadu Agricultural University, Needamanglam, Chennai, Tamil Nadu 614 404 India.
Food Science and Nutrition, Department of Food Science, Home Science College & Research Institute, Madurai, Tamil Nadu 625 104 India.
出版信息
J Food Sci Technol. 2014 Jan;51(1):163-7. doi: 10.1007/s13197-011-0468-z. Epub 2011 Aug 2.
The main objective of this study was to increase the shelf life of fruits through vacuum packing. Papaya fruits were pretreated with waxing, oil application, purafil packets, tissue paper wrapping given along with control and were packed in 150 gauge thickness polyethylene film bags under vacuum and another set of these samples under without vacuum. The fruits were then stored at room and refrigerated temperature and analyzed for chemical changes. Results showed that the shelf life of the fruits increased under vacuum packing with room and refrigeration temperatures for one and four weeks respectively. The fruits packed without any pretreatment in 150 gauge polyethylene bags maintained the quality with minimum changes followed by waxing, purafil and oil application. During storage moisture, acidity, Vitamin C and total sugar decreased whereas reducing sugar and total soluble solids (TSS) increased during storage. The sensory qualities declined with the period of storage and temperature differences. The study concluded that vacuum packaging and refrigeration conditions increased the shelf life of the papaya fruits.
本研究的主要目的是通过真空包装来延长水果的保质期。番木瓜果实经过上蜡、涂油、Purafil 包、包装纸巾预处理，并与对照一起包装在 150 规格厚度的聚乙烯薄膜袋中进行真空包装，另一组样品则在没有真空的情况下包装。然后将这些果实分别在室温下和冷藏温度下进行化学变化分析。结果表明，在真空包装下，果实的保质期分别在室温下和冷藏下延长了一周和四周。在 150 规格的聚乙烯袋中，没有经过任何预处理的果实包装保持了质量，只有最小的变化，其次是上蜡、Purafil 和涂油。在贮藏过程中，水分、酸度、维生素 C 和总糖减少，而还原糖和总可溶性固体（TSS）在贮藏过程中增加。感官品质随贮藏期和温度的不同而下降。研究得出结论，真空包装和冷藏条件延长了番木瓜果实的保质期。
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