目的 研究5种不同零售包装方式下,“桂味”和“糯米糍”荔枝低温贮藏期间的品质变化,为荔枝零售包装选择与设计提供依据。方法 采用PE/PA袋（对照组）、PE/PA袋（真空）、PP托盘+PE膜、微孔OPP膜、PET吸塑盒对两个品种荔枝进行包装处理,置于4 ℃和90%相对湿度条件下贮藏9 d,监测荔枝果实褐变指数、色泽、质量损失率、硬度、可溶性固形物、可滴定酸、VC含量及呼吸速率等指标变化。结果 首先,PE/PA袋（真空）处理下两个品种荔枝果实的品质劣变最严重。其次,“桂味”在PP托盘+PE膜包装处理下的品质变化最小,“糯米糍”在PET吸塑盒包装处理下的品质变化最小,保鲜效果更佳。最后,在相同条件下,不同品种荔枝品质变化差异明显,“糯米糍”的褐变指数、质量损失率高于“桂味”,表明其采后耐贮性相对较差。结论 不同零售包装方式对荔枝保鲜效果差异明显,“桂味”适宜选用PP托盘+PE膜进行零售包装与贮存,而“糯米糍”适合选用PET吸塑盒。
Abstract
The work aims to investigate the quality changes of "Guiwei" and "Nuomici" litchi under five different retail packaging methods during low-temperature storage, so as to provide a basis for the selection and design of retail packaging for litchi. Two litchi cultivars were packaged using PE/PA bag (control), PE/PA bag (vacuum), PP tray + PE film, micro-perforated OPP film, and PET blister box, and then stored at 4 °C and 90% relative humidity for 9 days. The changes in browning index, color, mass loss rate, firmness, total soluble solids, titratable acidity, vitamin C content, and respiration rate were monitored. First, the quality deterioration of both cultivars was the most severe under the PE/PA bag (vacuum) treatment. Second, "Guiwei" showed the smallest quality changes under PP tray + PE film packaging, whereas "Nuomici" showed the smallest quality changes under PET blister box packaging, demonstrating better preservation. Finally, under the same conditions, the two cultivars differed markedly in quality changes; the browning index and mass loss rate of "Nuomici" were higher than those of "Guiwei", indicating its relatively poor postharvest storability. In conclusion, different retail packaging methods have significantly different effects on the litchi preservation. "Guiwei" is suitable for retail packaging and storage using PP tray + PE film, while "Nuomici" is suitable for PET blister box packaging.
关键词
荔枝 /
品质变化 /
褐变 /
零售包装
Key words
litchi /
quality change /
browning /
retail packaging
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基金
广东省教育厅重点领域专项项目（2021ZDZX4086,2025ZDZX4101）
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