在零售储存条件下，以生物基和石油基容器比较黑莓果实的货架期。
Comparative shelf life study of blackberry fruit in bio-based and petroleum-based containers under retail storage conditions.
机构信息
School of Packaging, Michigan State University, East Lansing, MI 48824-1223, USA.
Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1223, USA.
出版信息
Food Chem. 2011 Jun 15;126(4):1734-40. doi: 10.1016/j.foodchem.2010.12.071. Epub 2010 Dec 21.
The shelf life of blackberries is relatively short, 2-3days at 0°C. Different marketing strategies like packaging can be used to retain blackberry quality during postharvest. This study compares the blackberry retail shelf life performance of different packaging materials, bio-based versus petroleum-based using the same packaging design. 'Cancaska' and 'Chester' blackberries were packaged in snap-fit closed packages made from oriented poly(lactic acid), OPLA, and oriented poly(styrene), OPS, and stored at 3°C and 85% RH for three weeks. Both cultivars exhibited an increase in pH, weight loss, SSC to TA ratio, and fungal count, and a reduction in firmness, anthocyanin content, TA, and SSC during storage. The changes in TA, SSC, SSC to TA ratio, and weight loss significantly depended on the packaging material while no such effect was observed on firmness, anthocyanin content, pH and fungal growth. Both cultivars demonstrated better quality in the OPS container with less weight loss, and decrease in SSC and TA. Blackberries in both OPS and OPLA containers met the "US standard No 1" grade for commercialisation for more than 12days at 3°C.
黑莓的货架期相对较短，在 0°C 下为 2-3 天。不同的营销策略，如包装，可以用来在收获后保持黑莓的质量。本研究比较了不同包装材料的黑莓零售货架期性能，使用相同的包装设计，生物基与石油基。使用 snap-fit 封闭包装，分别由取向聚乳酸（OPLA）和取向聚苯乙烯（OPS）制成，将“Cancaska”和“Chester”黑莓包装起来，并在 3°C 和 85%相对湿度下储存 3 周。两种品种的 pH 值、失重、SSC 与 TA 比和真菌计数均增加，硬度、花青素含量、TA 和 SSC 降低。在储存过程中，TA、SSC、SSC 与 TA 比和失重的变化显著取决于包装材料，而硬度、花青素含量、pH 和真菌生长则没有这种影响。两个品种在 OPS 容器中的表现都更好，失重更少，SSC 和 TA 降低。在 3°C 下，两种包装材料中的黑莓都超过 12 天达到“美国标准 No 1”的商业化等级。
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