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首页> 外文期刊>Middle Eastern and Russian Journal of Plant Science and Biotechnology >Comparison of the Influence of Individual Seal-packaging and Tray Wrap on Moisture Loss and Quality of 'Valencia' Orange
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Comparison of the Influence of Individual Seal-packaging and Tray Wrap on Moisture Loss and Quality of 'Valencia' Orange

机译：单个密封包装和纸盘包装对“巴伦西亚”橙水分流失和品质影响的比较

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摘要

Individual sealing and tray wrap of orange (Citrus sinensis (L.) Osbeck cv. 'Valencia') with heat-shrinkable films of low-density polyethylene (LDPE), high-density polyethylene (HDPE), oriented polypropylene (OPP) and polyvinyl chloride (PVC) were held for a period up to 4 months at 5°C and 85-90% RH. Both methods of film-packaging showed little change in the water relations characteristics, while unwrapped orange lost weight and showed a decrease in the water content of the peel throughout the storage period. Levels of water loss for fruit in over-wrapped trays were greater than in individual sealing packages. Regardless of film thickness, two methods of packaging in LDPE, HDPE, OPP and PVC films inhibited fruit weight loss at maximum and minimumamounts, respectively. However, film thickness had less effect on fruit weight loss than chemical composition of the films. Comparison between tray wrap and individual sealing on total acid, °Brix, flavor and incident of decay showed similar trends, andcomposition of films did not appear to have any deleterious effect on the juice quality factors. So far, it was observed that the tray wrap technique as individual sealing maintained the freshness of fruit.
机译：橘子（Citrus sinensis（L.）Osbeck cv。'Valencia'）的单独密封和托盘包装，带有可热收缩的低密度聚乙烯（LDPE），高密度聚乙烯（HDPE），取向聚丙烯（OPP）和聚乙烯的薄膜氯化物（PVC）在5°C和相对湿度85-90％的条件下保持长达4个月的时间。两种薄膜包装方法在水分关系特性上几乎没有变化，而未包裹的橙子则失去了重量，并且在整个贮藏期间果皮的水分含量都降低了。包装过的托盘中水果的水分流失水平高于单个密封包装中的水分流失水平。不论膜厚如何，LDPE，HDPE，OPP和PVC膜的两种包装方法分别以最大和最小量抑制水果失重。但是，膜厚对果实失重的影响小于膜的化学组成。托盘包装和单独密封的总酸，白利糖度，风味和腐烂事件之间的比较显示出相似的趋势，并且薄膜的组成似乎对果汁品质因子没有任何有害影响。到目前为止，已经观察到托盘包装技术作为单独的密封可以保持水果的新鲜度。

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