[1]杜娟,廖新福,杨军,等.不同包装方式对常温贮藏哈密瓜冻干脆片品质的影响[J].北方园艺,2014,38(18):142-146.
　DU Juan,LIAO Xin-fu,YANG Jun,et al.Effect of Different Packaging for Storage Quality of Hami Melon Freeze-dried Chips at Room Temperature[J].Northern Horticulture,2014,38(18):142-146.
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不同包装方式对常温贮藏哈密瓜冻干脆片品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年18期 页码: 142-146 栏目: 出版日期: 2014-09-30
Title:
Effect of Different Packaging for Storage Quality of Hami Melon Freeze-dried Chips at Room Temperature
文章编号:
1001-0009（2014）18-0142-05
作者:
杜娟1; 2; 廖新福2; 杨军2; 腾国玲1; 张敏2; 再吐娜2
1.新疆农业大学 经济与贸易学院，新疆 乌鲁木齐 830052；
2.新疆维吾尔自治区葡萄瓜果开发研究中心，新疆 鄯善 838201
Author(s):
DU Juan 1; 2; LIAO Xin-fu2; YANG Jun2; TENG Guo-ling1; ZHANG Min2; ZAI Tu-na2
1.College of Economics and Trade，Xinjiang Agricultural University，Urumqi，Xinjiang 830052;
2.Development and Research Center of Grapes and Melons of Xinjiang Uygur Autonomous Region，Shanshan，Xinjiang 838201
关键词:
哈密瓜; 冻干脆片; 包装; 贮藏; 品质
Keywords:
Hami melon; freeze-dried chips; packaging; storage; quality
分类号:
S 652
文献标志码:
A
摘要:
以“西州密25号”哈密瓜为试材，对真空冷冻干燥下的哈密瓜脆片设置充气、真空和真空充氮气3种不同的包装方式并在常温下贮藏，测定感官指标、色泽、硬度、失重率、总糖、维生素C含量、含水率等指标随时间的变化。结果表明：包装对哈密瓜冻干脆片的品质具有一定的保护作用，不同包装的指标变化速度依次是充气＞真空＞真空充氮气。由于包装和氮气的保护作用，采用真空充氮气包装能够较好的保持脆片的感官指标、色泽、失重率、总糖、维生素C含量等，有助于保持脆片的色、香、味以及营养成分；真空包装能够较好的保持脆片的硬度、含水率等；充气包装脆片品质下降最快。真空充氮气包装是哈密瓜冻干脆片常温贮藏较为合适的包装方式，适于在哈密瓜采后加工贮藏过程开展应用。
Abstract:
Taking Hami melon ‘Xizhoumi 25’ as material，Hami melon crisps under vacuum freeze-dried was set three packing method of air inflation,vacuum and vacuum filling nitrogen stored at room temperature,the sensory index，color，hardness，weight loss，time changes of total sugar，vitamin C content，moisture content and other indicators of melon were measured.The results showed that different chips packaging had a protective effect on freeze-dried melon chips，the rate of change indicators in different packaging in descending order were:air inflation>vacuum>vacuum filling nitrogen.Since the protective effect of packaging and nitrogen，using a vacuum with nitrogen could better maintain the sensory index，color，weight loss，total sugar，vitamin C content such as crisps，and could contribute to keep the color，smell，taste and nutrition ingredients;vacuum packaging could better maintain crisps hardness，moisture content，etc.;quality of air inflation packaging declined the fast.Vacuum freeze-dried with nitrogen was more appropriate packaging stored at room temperature for melon chips suitable for use in the processing and storage melon taken to carry out the process.

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备注/Memo

第一作者简介：杜娟（1973-），女，硕士研究生，农艺师，现主要从事哈密瓜贮藏与加工等研究工作。E-mail:jhfdj@126.com.
责任作者：廖新福（1960-），男，硕士，研究员，现主要从事哈密瓜贮藏与加工等研究工作。E-mail:lxf3838@163.com.
基金项目：新疆维吾尔自治区公益性科研院所基本科研业务费专项资助项目（2014052）。
收稿日期：2014-05-22

更新日期/Last Update: 2014-11-27