食品工业科技2024，Vol.45Issue(9)：11-25,15.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
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 concentra-tions(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.关键词
薄荷/气调包装/挥发性成分/呼吸速率模型/贮藏保鲜Key words
peppermint/modified atmosphere packaging/volatile components/respiration rate model/storage and preservation分类
轻工纺织引用本文复制引用
陆一菲,张慧娟,王思文,王国强,李涵睿,陈湘宁..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):11-25,15.基金项目
设施蔬菜产业技术体系北京市创新团队(BAIC01-2023). （BAIC01-2023）
