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首页> 外文期刊>Packaging Technology and Science >Active packaging technology to retain storage quality of pear cv. 'Bartlett' during shelf-life periods under ambient holding after periodic cold storage
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Active packaging technology to retain storage quality of pear cv. 'Bartlett' during shelf-life periods under ambient holding after periodic cold storage

机译：主动包装技术保留梨CV的储存质量。在周期性冷藏后的环境中保持在保质期间的“Bartlett”

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摘要

Response of "Bartlett" pears harvested at commercial maturity (104.29-N firmness and 3.15 starch iodine rating) to various active packaging conditions using O-2 (Fe powder) and ethylene (KMnO4) scavenger sachets in low-density polyethylene (LDPE) film bags (25.4 and 50.8 mu m), cold storage (2 +/- 1 degrees C with 95 +/- 2%), and shelf-life holding periods under ambient conditions (24 +/- 3 degrees C; 68 +/- 5% relative humidity [RH]) was recorded as changes in physic chemical parameters. The fruits were packed in 25.4- and 50.8-mu m LDPE film bags containing 5%, 10%, and 15% Fe and KMnO4 powder incorporated on silica as inert carrier in form of sachets. After packaging the fruits airtight in film bags, they were placed in corrugated fiber board (CFB) boxes (29 x 23 x 14 cm; L x B x H). Fruits packed in 50.8-mu m LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf-life periods. The effect of different treatments was compared by post hoc analysis using Tukey's test, which also revealed significant differences among different treatments. Our findings also revealed that pear fruit retains edible quality until fruit firmness 30.89 N, TSS 10.0%, and weight loss 9.00%.
机译：在商业成熟度（104.29-N固定性和3.15淀粉碘等级）在商业成熟度（104.29-n坚固和3.15淀粉碘等级）的响应使用O-2（Fe粉末）和乙烯（KMnO 4）在低密度聚乙烯（LDPE）薄膜中的乙烯（KMnO 4）清除袋中的各种主动包装条件袋子（25.4和50.8 mu m），冷库（2 +/- 1℃，95 +/- 2％），环境条件下的保质期保持期（24 +/- 3摄氏度; 68 +/-将5％相对湿度[RH]）记录为物理化学参数的变化。将果实包装在25.4-10.8-mu m的LDPE薄膜袋中，其含有5％，10％和15％Fe和KmnO 4粉末，其掺入二氧化硅上，作为惰性载体以小袋的形式。将水果包装在薄膜袋中后，将它们放入波纹纤维板（CFB）盒中（29×23×14cm; l x B x H）。果实包装在50.8-mu m的LDPE薄膜袋中，含有15％Fe粉末的小袋，记录最大果实，可溶性固体（TSS），可滴注的酸度和抗坏血酸，具有最小腐败，体重减轻（重量生理损失[PLW]） ，果胶甲基酯酶（PME），聚半乳糖酸酯酶（PG）活性，呼吸率和果实钙含量的增加和最高水平的总体可接受性（颜色，味道，香气和质地）在定期冷藏和环境保质期后。通过使用Tukey试验的HOC分析比较了不同治疗的影响，这在不同治疗中也揭示了显着差异。我们的调查结果还透露，梨果果实保持可食用质量，直到果实硬化> 30.89吨，TSS> 10.0％，重量损失<9.00％。

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