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中国精品科技期刊2020
陆一菲,张慧娟,王思文,等. 不同气调包装对薄荷贮藏品质的影响及薄荷保鲜呼吸速率模型的建立[J]. 食品工业科技,2024,45(9):1−15. doi: 10.13386/j.issn1002-0306.2023090057.
引用本文: 陆一菲,张慧娟,王思文,等. 不同气调包装对薄荷贮藏品质的影响及薄荷保鲜呼吸速率模型的建立[J]. 食品工业科技,2024,45(9):1−15. doi: 10.13386/j.issn1002-0306.2023090057.
LU Yifei, ZHANG Huijuan, WANG Siwen, et al. Effects of Different Modified Atmosphere Packages on Storage Quality of Peppermint and Establishment of Respiration Rate Model of Peppermint Preservation[J]. Science and Technology of Food Industry, 2024, 45(9): 1−15. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090057.
Citation: LU Yifei, ZHANG Huijuan, WANG Siwen, et al. Effects of Different Modified Atmosphere Packages on Storage Quality of Peppermint and Establishment of Respiration Rate Model of Peppermint Preservation[J]. Science and Technology of Food Industry, 2024, 45(9): 1−15. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090057.

不同气调包装对薄荷贮藏品质的影响及薄荷保鲜呼吸速率模型的建立

Effects of Different Modified Atmosphere Packages on Storage Quality of Peppermint and Establishment of Respiration Rate Model of Peppermint Preservation

  • 摘要: 为了提高薄荷采后贮藏时间和预测薄荷采后的呼吸速率,通过失重率、相对电导率、色差、感官评分、维生素C含量、总叶绿素含量和菌落总数指标的测定,从包装材料为聚乙烯包装(PE)、邻苯基苯酚复合聚乙烯包装(OPP1.8/PE3.5、OPP1.8/PE4.5、OPP2.3/PE4.5)、高密度聚乙烯包装(HDPE),O2浓度为3%~7%,CO2浓度为5%~15%中筛选薄荷的气调包装条件,并以O2、CO2和包装材料为因素开展响应面优化试验,优化薄荷采后保鲜的最优气体比例及包装材料,在此基础上研究薄荷挥发性化合物和表面真菌多样性。使用密闭空间系统法测量薄荷在最优包装材料内O2和CO2的比例。在此基础上,再采用渗透系统法得到模型方程,并对其进行数值模拟。运用Matlab软件对处于平衡点时的呼吸速率进行计算,利用二次多项式模型对结果进行回归分析。利用高通量测序对最优、最差和对照处理组的薄荷进行测序和分析,比较其优势菌群的占比变化。结果表明:最优气调比例及包装材料为3.5% O2+9.4% CO2和HDPE,该包装方式可将薄荷的保鲜期由7~9 d延长至10~12 d,可抑制薄荷贮藏期间芳樟醇等醇类物质的增加,减少D-香芹酮等酮类物质的挥发,延缓薄荷衰老,基于以上实验结果建立薄荷二次多项式呼吸速率模型,并能够更准确设计薄荷的气调包装条件,较好地抑制薄荷贮藏期间子囊菌门和霉菌门等腐败菌的生长。

     

    Abstract: To extend the post-harvest storage duration of peppermint and predict the post-harvest respiration rate of peppermint, peppermint was subjected to modified atmosphere packaging conditions with different packaging materials (PE, OPP1.8/PE3.5, OPP1.8/4.5, OPP2.3/PE4.5, HDPE), various O2 concentrations (3%~7%), and different CO2 concentrations (5%~15%). Parameters including weight loss rate, relative electrical conductivity, color difference, sensory evaluation, vitamin C content, total chlorophyll content, and total colony count were measured. Response surface optimization experiments were conducted with O2, CO2, and packaging materials as factors to determine the optimal gas ratios and packaging materials for post-harvest preservation of peppermint. On this basis, the volatile compounds and surface fungal diversity of peppermint were studied. The proportions of O2 and CO2 inside the optimal packaging materials for peppermint were measured by using the closed space system. Based on this, a model equation was obtained using the permeation system method and numerically simulated. Matlab software was used to calculate the respiration rate at equilibrium, and a regression analysis was performed using a quadratic polynomial model. High-throughput sequencing was used to sequence and analyze peppermint samples from the optimal, worst, and control treatment groups, comparing changes in the proportion of dominant microbial communities. The results showed that the optimal gas composition and packaging material were 3.5% O2+9.4% CO2 and HDPE, which extended the freshness period of peppermint from 7~9 days to 10~12 days. It could inhibit the increase of linalool and other alcohols during peppermint storage, reduce the volatilization of D-carvone and other ketones, and delay the senescence of peppermint. Based on these experiments, a more accurate quadratic respiration rate model for peppermint under controlled atmosphere packaging was established, which effectively inhibited the growth of decay-causing microorganisms such as Ascomycota and Mycetes in peppermint.

     

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