Abstract
To provide technical guidance for peach preservation, we study the improvement effect of different fresh-keeping bags on the quality of peach. With Yulu peach as test material, it was packed with Polylactic acid (PLA) degradable fresh-keeping bags and nano fresh-keeping bags. After the storage of 12 days at 0 ℃, the peach was transferred to 26 ℃ for storage, and peach packed with ordinary commercial polyethylene fresh-keeping bags were used as control group. Sensory evaluation, firmness, weight loss rate, respiration intensity, antioxidant enzyme activities and other physiological indexes of the peach were measured every 4 d during low temperature storage, and the above indexes were measured every day during normal temperature storage. At low temperature, the peaches packed in commercial polyethylene fresh-keeping bags were deteriorate seriously on the 12th day of storage and lose their commercial value. Transferred to normal temperature, peaches were getting rot more and more rotten. The weight loss of the peach packed with polylactic acid degradable fresh-keeping bags and nano fresh-keeping bags on the 12th day of storage life was only 2.13% and 1.52% respectively, the soluble solid content (mass fraction) was 13.43% and 13.3% respectively, and there was no rotten fruit. It can be concluded that packed in nano fresh-keeping bags can reduce the moisture loss of peach, maintain the hardness, taste and flavor of peach, increase the activity of antioxidant enzymes, improve the commodity value of peach, and effectively extend the shelf life of peach.
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QI Shu-ning, ZHAO Yao-yao, TANG Ji-xing, LIN Qiong, CUI Yan, LING Jian-gang, DUAN Yu-quan.
Effect of Different Fresh-Keeping Bags on Storage Quality of Juicy Peach[J]. Packaging Engineering. 2021(19): 55-62 https://doi.org/10.19554/j.cnki.1001-3563.2021.19.008
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