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包装和储存时间对簇生新鲜开心果质量的影响。

The effect of packaging and storage time on quality of clustered fresh pistachio.

机构信息

Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.

Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Kerman, Iran.

出版信息

J Food Sci. 2022 Jul;87(7):2943-2952. doi: 10.1111/1750-3841.16190. Epub 2022 Jun 2.

Abstract

Pistachio is one of the valuable, very nutritious, and high-energy fruits that is mainly dried and used as a snack due to problems with storage. Therefore, to investigate on how to extend clustered fresh pistachios' shelf-life, the effects of various packaging and storage conditions on the pistachios are presented in this study. Thus, clustered in-hull fresh pistachios were packaged in: (a) Polyethylene film, 45 µm in thickness; (b) polypropylene/polyethylene/polyamide/polyethylene/aluminum foil multilayer film, 90 µm in thickness; (c) both films with alcoholic paper; in air, and under two gas mixtures of 88%N + 10%CO + 2%O and 83%N + 15%CO + 2%O . Samples were refrigerated at 5 ± 1°C for 3 months. Quality factors such as moisture content, weight loss, respiration rate, pH, texture, and appearance of the samples were monitored for fresh pistachio kernels and clustered pistachios. Data were analyzed in a completely randomized design using one-way analysis of variance. The results showed that the shelf-life of MAP samples drastically increased compared to the control (packages without gaseous and alcoholic paper). A comparison of means among the groups suggests that the multilayer bags of fresh clustered pistachios with a mixture of 83%N + 15%CO + 2%O for a 3-month storage period is a particularly effective treatment. PRACTICAL APPLICATION: It is the first time that fresh pistachio is packaged in clusters (bundle). It seems that the packaging of fresh pistachio clusters, in addition to the benefits mentioned in this paper has a psychological effect on the consumer in terms of the naturalness of this product and has added value due to being considered an organic, luxurious, and delicacy food product. Therefore, in this study, the active MAP method that includes the technique of injecting carbon dioxide, nitrogen, and oxygen into the packaging was used to investigate its effects on the properties and shelf-life of raw clustered pistachios for fresh consumption.

摘要

开心果是一种有价值的、非常有营养和高能量的水果,由于储存问题,主要是干燥后作为零食食用。因此,为了研究如何延长簇状鲜开心果的保质期,本研究探讨了各种包装和储存条件对开心果的影响。因此,将簇状带壳鲜开心果分别用:(a)厚度为 45µm 的聚乙烯薄膜;(b)厚度为 90µm 的聚丙烯/聚乙烯/聚酰胺/聚乙烯/铝箔多层薄膜;(c)两层薄膜加酒精纸包装,分别在空气中和两种气体混合物 88%N+10%CO+2%O 和 83%N+15%CO+2%O 中储存。样品在 5±1°C 下冷藏 3 个月。监测新鲜开心果仁及簇状开心果的水分含量、失重率、呼吸速率、pH 值、质地和外观等质量因素。数据采用完全随机设计,采用单向方差分析进行分析。结果表明,与对照组(无气体和酒精纸包装)相比,MAP 样品的保质期明显延长。组间均值比较表明,对于 3 个月的储存期,用 83%N+15%CO+2%O 混合气体包装的新鲜簇状开心果多层袋是一种特别有效的处理方法。实际应用:这是首次将新鲜开心果包装成簇(束)。看来,簇装新鲜开心果的包装,除了本文提到的好处外,在消费者心理上,由于这种产品的自然性,具有附加值,因为它被认为是一种有机的、豪华的、美味的食品。因此,在本研究中,采用主动 MAP 方法,包括向包装中注入二氧化碳、氮气和氧气的技术,研究其对新鲜食用生簇状开心果特性和保质期的影响。

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