PVA/EVA气调包装协同乙烯清除技术延长巨峰葡萄货架期研究

张人于; 李烨; 李东立; 高莉

doi:10.19554/j.cnki.1001-3563.2026.15.013

PDF(2558 KB)

包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (15) : 133-139. DOI: 10.19554/j.cnki.1001-3563.2026.15.013

农产品保鲜与食品包装

PVA/EVA气调包装协同乙烯清除技术延长巨峰葡萄货架期研究

张人于¹, 李烨^1,*, 李东立¹, 高莉²

作者信息 +

PVA/EVA Modified Atmosphere Packaging Combined with Ethylene Scavenging for Shelf Life Extension of Kyoho Grapes

ZHANG Renyu¹, LI Ye^1,*, LI Dongli¹, GAO Li²

Author information +

文章历史 +

摘要

目的延长巨峰葡萄在常温（25 ℃）条件下的货架期。方法采用聚乙烯醇/乙烯醋酸乙烯酯（PVA/EVA）高聚物薄膜制备气调包装袋,袋内分别放置用乙烯吸附纸或空白纸包裹的巨峰葡萄,形成PVA/EVA-E包装组和PVA/EVA包装组。25 ℃时将这两组与裸放对照组进行贮藏品质比较。结果在25 ℃条件下,对于PVA/EVA-E包装组和PVA/EVA包装组,PVA/EVA膜配合微孔设计使袋内O₂和CO₂分别稳定在17%和5%左右,相对湿度约为95％,日均质量损失率仅约0.5%,远低于对照组的4%。PVA/EVA组有效货架期可达4 d,较对照组2 d延长一倍。PVA/EVA-E组添加乙烯吸附纸后,在8 d贮藏期内果梗褐变指数始终≤2,货架期进一步延长至8 d。贮藏末期,PVA/EVA-E组果粒硬度较对照组提高38%,可溶性固形物（TSS）和维生素C（VC）含量均优于其他两组,PVA/EVA组各项指标介于两者之间。结论 PVA/EVA气调包装通过适度透湿和微孔调气构建了保湿与通氧平衡的微环境,有效降低了葡萄的失水率、避免了无氧呼吸并抑制了灰霉菌引起的腐烂。PVA/EVA气调包装协同乙烯清除技术进一步延缓了果梗褐变和品质劣变。

Abstract

The work aims to extend the shelf life of Kyoho grapes under room temperature (25 ℃). Modified atmosphere packaging (MAP) bags were prepared usingPVA/EVA polymer composite films. Kyoho grapes wrapped with either ethylene-absorbing paper or blank paper were placed inside the bags, forming the PVA/EVA-E and PVA/EVA packaging groups, respectively. The storage quality of these two packaginggroups was compared with that of a naked control at 25 ℃. For the PVA/EVA-E and PVA/EVA packaginggroups, the PVA/EVA film combined with micro-perforations stabilized the in-bag O₂ and CO₂ concentrations at approximately 17% and 5%, respectively, with a relative humidity of about 95%; the daily mass loss rate was only approximately 0.5%, markedly lower than the 4% observed in the control. The effective shelf life of the PVA/EVAgroup reached 4 d, twice that of the control (2 d). With the addition of ethylene-absorbing paper, the PVA/EVA-E group maintained the browning index of ≤2 throughout the 8-day storage period, further extending the shelf life to 8 d. At the end of storage, the berry hardness of the PVA/EVA-E group was 38% higher than that of the control, and the total soluble solid (TSS) and vitamin C (VC) contents were superior to those of the other two groups; the PVA/EVA group exhibited intermediate values for all measured parameters. In conclusion, the PVA/EVA MAP, through its moderate moisture permeability and micro-perforation design, establishes a microenvironment that balances moisture retention and gas exchange, effectively reducing the moisture loss, preventing anaerobic respiration, and inhibiting fungal decay caused by Botrytis cinerea. The PVA/EVA MAP combined with ethylene removal technology further delayed rachis browning and quality deterioration.

导出引用

张人于, 李烨, 李东立, 高莉. PVA/EVA气调包装协同乙烯清除技术延长巨峰葡萄货架期研究[J]. 包装工程. 2026, 47(15): 133-139 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.013

ZHANG Renyu, LI Ye, LI Dongli, GAO Li. PVA/EVA Modified Atmosphere Packaging Combined with Ethylene Scavenging for Shelf Life Extension of Kyoho Grapes[J]. Packaging Engineering. 2026, 47(15): 133-139 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.013

中图分类号： TB485

参考文献

[1] USTUN D, CANDIR E, OZDEMIR A E, et al.Effects of Modified Atmosphere Packaging and Ethanol Vapor Treatment on the Chemical Composition of 'Red Globe' Table Grapes during Storage[J]. Postharvest Biology & Technology, 2012, 68: 8-15.
[2] LIGUORI G, SORTINO G, GULLO G, et al.Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. 'Italia' Table Grapes[J]. Agronomy, 2021, 11(2): 328.
[3] SABIR F K, SABIR A.Postharvest Quality Maintenance of Table Grapes cv. 'Alphonse Lavallée' by Exogenous Applications of Salicylic Acid, Oxalic Acid and MAP[J]. Erwerbs-Obstbau, 2017, 59(3): 211-219.
[4] CEFOLA M,PACE B.High CO₂-Modified Atmosphere to Preserve Sensory and Nutritional Quality of Organic Table Grape (cv. 'Italia') during Storage and Shelf-life[J]. European Journal of Horticultural Science, 2016, 81(4): 197-203.
[5] HLADIK A, BLANC P, DUMETZ N, et al.Effect of Continuous Exposure to Exogenous Ethylene during Cold Storage on Postharvest Decay Development and Quality Attributes of Stone Fruits and Table Grapes[J]. Postharvest Biology & Technology, 2003, 27(3): 243-254.
[6] 杜笑然, 石志敏, 赵立群, 等. 包装顶空气氛和相对湿度对葡萄常温货架期和品质的影响[J]. 保鲜与加工, 2024, 24(5): 30-39.
DU X R, SHI Z M, ZHAO L Q, et al.Effects of Package Headspace Atmosphere and Relative Humidity on Shelf Life and Quality of Grapes at Room Temperature[J]. Storage and Process, 2024, 24(5): 30-39.
[7] NGCOBO M E K, DELELE M A, CHEN L, et al. Investigating the Potential of a Humidification System to Control Moisture Loss and Quality of 'Crimson Seedless' Table Grapes during Cold Storage[J]. Postharvest Biology and Technology, 2013, 86: 201-211.
[8] SILVA-SANZANA C, BALIC I, SEPÚLVEDA P, et al. Effect of Modified Atmosphere Packaging (MAP) on Rachis Quality of 'Red Globe' Table Grape Variety[J]. Postharvest Biology and Technology, 2016, 119: 33-40.
[9] KAPLUNOY T, ZUTAHY Y, LURIE S, et al.A Method for Determination of Emission Rates from SO₂ Sheets for Storage of Grapes[J]. Quality Assurance and Safety of Crops and Foods, 2011, 3(4): 191-197.
[10] SAHA N, BENLIKAYA R, SLOBODIAN P, et al.Breathable and Polyol Based Hydrogel Food Packaging[J]. Journal of Biobased Materials and Bioenergy, 2015, 9(2): 136-144.
[11] SHAHBAZI Y.The Properties of Chitosan and Gelatin Films Incorporated with Ethanolic Red Grape Seed Extract and Ziziphora Clinopodioides Essential Oil as Biodegradable Materials for Active Food Packaging[J]. International Journal of Biological Macromolecules, 2017, 99: 746-753.
[12] LOZANO-NAVARRO J I, DÍAZ-ZAVALA N P, VELASCO-SANTOS C, et al. Antimicrobial, Optical and Mechanical Properties of Chitosan-Starch Films with Natural Extracts[J]. International Journal of Molecular Sciences, 2017, 18(5): 1-18.
[13] 李具鹏, 傅茂润, 杨晓颖. 1-MCP处理对采后葡萄果梗褐变及叶绿素降解相关基因的影响[J]. 食品工业科技, 2018, 39(20): 7.
LI J P, FUM R, YANG X Y.Effect of 1-Methylcyclopropene Treatment on Postharvest Grape Rachis Browning and Genes Related to Chlorophyll Degradation[J]. Science and Technology of Food Industry, 2018, 39(20): 7.
[14] 许文才, 李东立, 付亚波, 等.具有高透气性功能的水果保鲜包装材料及其制备方法: 中国, CN101979432A[P]. 2011.
XU W C, LI D L, FU Y B, et al.Fruit Fresh-keeping Packaging Material with High Air Permeability Function and Preparation Method Thereof: China, CN101979432A[P]. 2011.
[15] 许文才, 李东立, 付亚波, 等.一种番茄保鲜包装材料: 中国, CN102863685A[P]. 2013.
XU W C, LI D L, FU Y B, et al.Tomato Fresh-keeping Packaging Material: China, CN102863685A[P]. 2013.
[16] 许文才, 李东立, 付亚波, 等.具有吸附乙烯功能的水果保鲜绿色包装材料及其制备方法: 中国, CN101967245B[P]. 2012.
XU W C, LI D L, FU Y B, et al. Green Fruit Fresh-keeping Packaging Material with Ethylene Adsorption Function and Preparation Method Thereof: China, CN101967245B[P].2012-08-15.
[17] 李志谦, 李靖雯, 邹东方, 等.葡萄采后贮藏过程中穗梗褐变的研究进展. 河南农业大学学报. 2021; 55(5): 815-820.
LI Z Q, LI J W, ZOU D F, et al.Research progress on rachis browning of grape during postharvest storage[J]. Journal of Henan Agricultural University, 2021, 55(5): 815-820.
[18] 张秀媛, 何扩, 赵瑞平, 等. 宣化牛奶葡萄贮藏过程中生理品质变化及货架期动力学模型. 食品科学. 2015(10): 254-8.
ZHANG X Y, HE K, ZHAO R P, et al.Changes in physiological quality and shelf-life kinetic model of Xuanhua milk grape during storage[J]. Food Science, 2015, 36(10): 254-258.
[19] RSIVAKUMAR D, KORSTEN L.Influence of Modified Atmosphere Packaging and Postharvest Treatments on Quality Retention of Litchi cv. Mauritius[J].Postharvest Biology and Technology, 2006, 41(2): 135-142.
[20] ABAN E, KAPLUNOY T, ZUTAHY Y,et al.Rachis Browning in Four Table Grape Cultivars as Affected by Growth Regulators or Packaging[J].Postharvest Biology and Technology, 2013, 84: 88-95.