【摘要】 黑布朗李分别经PE、PVC和微孔膜包装后在0℃贮藏,以无包装为对照,研究不同材料包装对冷藏及货架期（25℃）黑布朗李果实品质的影响。结果表明,包装可以显著（p<0.05）降低果实失重率,对果实贮藏期品质具有良好的影响;PVC包装能显著地降低包装内O₂体积分数（p<0.05）,提高CO₂体积分数,并能够有效地延缓货架期李果实硬度下降,维持较高的SSC;PE包装的李果实软化缓慢,与其他组果实相比转色指数最高。PE、PVC和微孔膜包装均能有效地抑制贮藏过程中李果实乙烯的释放速率。更多还原

【Abstract】 Effects of packaging with PE,PVC and microporous membrane packaging on the quality and ethylene release rate of black plum fruit at 0 ℃ and the subsequent shelf life at 25 ℃ were investigated.The experiment results showed that the weight loss rate was inhibited effectively with PE,PVC and microporous membrane packaging（ p < 0.05） which was good for fruit storage.Among these packaging,PVC could most effectively change air condition in package by reducing the volume fraction of O₂ and increasing that of CO₂（ p < 0.05）.The decline of firmness could be delayed effectively and SSC was kept at a high level.Softening was delayed with PE packaging,and the color change was higher than other plum significantly.Microporous membrane was suitable for fruits that sensitive to CO₂.Ethylene release rate of plums could be inhibited effectively during storage with PE,PVC and microporous membrane packaging,compared with the control without packaging.更多还原