不同纳米改性LDPE膜对枇杷保鲜效果的影响
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摘要
为探讨不同纳米改性低密度聚乙烯(LDPE)膜对枇杷果实采后保鲜效果的影响,本试验分别研究了普通LDPE膜与纳米改性LDPE膜在室温条件下(20℃)对采后枇杷品质和生理特性的影响。结果表明,与普通LDPE膜相比,纳米Ag、纳米Ti O2和纳米Si O2改性LDPE膜可显著抑制采后贮藏过程中枇杷果实的腐烂指数、褐变指数、失重率和硬度的上升及出汁率的下降;延缓其可溶性固形物、可滴定酸和Vc含量的降低;保持其贮藏后期较高的总酚、总黄酮含量和抗氧化能力;提高了对枇杷果实DPPH自由基和羟自由基的清除能力,有效延长了枇杷保质期,表明不同纳米改性LDPE膜可显著提高枇杷果实的保鲜效果。其中,纳米SiO2改性LDPE膜包装处理能够更好地抑制枇杷果实品质的下降,保持更好的抗氧化能力,其作为枇杷果实采后保鲜包装具有潜在的市场前景。本研究结果为纳米改性LDPE膜在果蔬保鲜中的应用提供了理论参考。
In order to explore the effect of different nano modified low density polyethylene( LDPE) film on postharvest storage of loquat fruit,the effects of different ordinary and nano modified LDPE film on quality and physiological changes of loquat fruit stored at room temperature( 20℃) were investigated. The results showed that nano-Ti O2,nano-SiO2 and nano-Ag modified LDPE film could significantly inhibit the increase of decay index,weight loss rate and firmness,and the decrease of extractable juice compared with the control( ordinary LDPE film) during the storage of loquat fruit. In addition,three kinds of nano modified LDPE film had the better effects on maintaining of soluble solid contents,titratable acid and vitamin C compared with the control. High levels of total flavonoids content,total phenols contents and antioxidant capacity against DPPH and hydroxyl free radicals were also found in loquat fruit packed with nano modified LDPE film. These results indicated that all the nano modified LDPE film can significantly prolong the sheld life and improve the quality of loquat fruit during storage. Among all film,nano-SiO2 modified LDPE film had potential application in loquat storage with the best efficiency in reducing the quality loss and maintaining antioxidant capacity.This study provide the theoretical basis for application of nano modified LDPE film in the storage of fruits and vegetables.
In order to explore the effect of different nano modified low density polyethylene( LDPE) film on postharvest storage of loquat fruit,the effects of different ordinary and nano modified LDPE film on quality and physiological changes of loquat fruit stored at room temperature( 20℃) were investigated. The results showed that nano-Ti O2,nano-SiO2 and nano-Ag modified LDPE film could significantly inhibit the increase of decay index,weight loss rate and firmness,and the decrease of extractable juice compared with the control( ordinary LDPE film) during the storage of loquat fruit. In addition,three kinds of nano modified LDPE film had the better effects on maintaining of soluble solid contents,titratable acid and vitamin C compared with the control. High levels of total flavonoids content,total phenols contents and antioxidant capacity against DPPH and hydroxyl free radicals were also found in loquat fruit packed with nano modified LDPE film. These results indicated that all the nano modified LDPE film can significantly prolong the sheld life and improve the quality of loquat fruit during storage. Among all film,nano-SiO2 modified LDPE film had potential application in loquat storage with the best efficiency in reducing the quality loss and maintaining antioxidant capacity.This study provide the theoretical basis for application of nano modified LDPE film in the storage of fruits and vegetables.
引文
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[18]何志刚,李维新,林晓姿,潘葳,苏德森,庄林歆.枇杷果实成熟和贮藏过程中有机酸的代谢[J].果树学报,2005,22(1):23-26
[19]单体敏,金鹏,许佳,李晓安,王雷,郑永华.外源甜菜碱处理对冷藏桃果实冷害和品质的影响[J].园艺学报,2015,42(11):2244-2252
[20] Toor R K,Savage G P. Antioxidant activity in different fractions of tomatoes[J]. Food Research International,2005,38(5):487-494
[21]尹晓婷,赵葵儿,蒋星仪,潘磊庆,屠康.超声波处理结合纳米包装对鲜切生菜品质的影响[J].食品科学,2015,36(2):250-254
[22]刘丽萍.纳米银涂膜对圣女果保鲜效果的研究[J].现代食品科技,2012,28(10):1316-1318
[23]罗自生,叶轻飏,李栋栋.纳米二氧化钛改性LDPE薄膜包装对草莓品质的影响[J].现代食品科技,2013,29(10):2340-2344
[24]林素英,陈宇,童丽华,戴建华,沈爱慧,吴锦程.羧甲基壳聚糖对枇杷果实保鲜效果的影响[J].食品科学,2013,34(18):312-316
[25]徐晓玲,梅安待,罗自生,徐庭巧,解静.壳聚糖添加纳米碳酸钙助剂涂膜对枇杷品质的影响[J].食品与发酵工业,2008,34(4):142-145
[26]宋慕波,方方,罗自生,李栋,陈振林,禤莉婷.纳米二氧化硅改性LDPE膜对贡柑贮藏品质的影响[J].食品与机械,2017,33(1):114-118
[27]陈秋燕.红肉、白肉两类枇杷果实生物学特性比较及品质评价[D].杭州:浙江大学,2010
[28]赖特明,杨文侠,钟八莲,刘艳.新型纳米涂膜用于赣南脐橙保鲜的研究[J].食品科技,2014,39(2):47-50
[29]张玉,王建清.枇杷的营养及功能成分研究进展[J].食品科学,2005,26(9):602-604
[30]王焕宇,姜璐璐,王惠源,喻譞,金鹏,郑永华.短波紫外线对草莓采后腐烂、苯丙烷类代谢和抗氧化活性的影响[J].食品科学,2015,36(10):221-226
[2]张瑜,金鹏,黄玉平,单体敏,郑永华.枇杷果实热水和甜菜碱复合处理保鲜条件优化[J].食品科学,2016,37(10):226-231
[3]张美姿,吴光斌,陈发河. NO熏蒸处理对冷藏枇杷果实木质化劣变的影响[J].食品科学,2014,35(16):232-237
[4]张文林,席万鹏,赵希娟,于杰,焦必宁,周志钦.纳米技术在果蔬产品中的应用及其安全风险[J].园艺学报,2013,40(10):2067-2078
[5]王馨,胡文忠,陈晨,冯可,李鹤.纳米材料在果蔬保鲜中的应用[J].食品与发酵工业,2017,43(1):281-286
[6]马宁,石学彬,方勇,汤晓智,杨芹,杨燕婷,胡秋辉.纳米包装材料对生菜保鲜品质的影响[J].食品科学,2012,33(18):281-285
[7] Silvestre C,Duraccio D,Cimmino S. Food packaging based on polymer nanomaterials[J]. Progress in Polymer Science,2011,36(12):1766-1782
[8] Meng X,Zhang M,Adhikari B. The effects of ultrasound treatment and nano-zinc oxide coating on the physiological activities of freshcut kiwifruit[J]. Food&Bioprocess Technology,2014,7(1):126-132
[9] Rai M,Yadav A,Gade A. Silver nanoparticles as a new generation of antimicrobials[J]. Biotechnology Advances,2009,27(1):76-83
[10] Hofmann D, Menkhaus G. Photocatalytic reaction of Ti O2to decompose ethylene in fruit and vegetable storage[J]. Transactions of the Asae,2003,46(3):725-730
[11] Antisari LⅤ,Carbone S,Gatti A,Vianello G,Nannipieri P.Toxicity of metal oxide(CeO2, Fe3O4, SnO2)engineered nanoparticles on soil microbial biomass and their distribution in soil[J]. Soil Biology&Biochemistry,2013,60(1):87-94
[12]罗自生,李栋栋,叶轻飏.纳米二氧化硅改性LDPE膜对草莓生理和品质的影响[J].核农学报,2014,28(7):1232-1239
[13]解淑慧,邵兴锋,王鸿飞,徐凤.纳米保鲜包装对柑橘果实贮藏品质的影响[J].食品工业科技,2014,35(1):326-329
[14]徐庭巧,魏云潇,王毅,罗自生,岳阳.纳米碳酸钙改性聚乙烯膜对杨梅贮藏品质和生理的影响[J].现代食品科技,2016(10):205-210
[15]杨燕婷,杨芹,杨方美,辛志宏,赵立艳,郁志芳,胡秋辉.纳米包装材料对金针菇的保鲜作用[J].中国农业科学,2009,42(9):3250-3258
[16] Yu Y,Zhang S,Ren Y,Li H,Zhang X,Di J. Jujube preservation using chitosan film with nano-silicon dioxide[J]. Journal of Food Engineering,2012,113(3):408-414
[17] Cao S F,Wang X Q,Yang Z F,Ma S J,Li N,Tang S S. Effects of methyl jasmonate treatment on quality and decay in cold-stored loquat fruit[J]. Acta Horticulturae,2006,75(1):425-430
[18]何志刚,李维新,林晓姿,潘葳,苏德森,庄林歆.枇杷果实成熟和贮藏过程中有机酸的代谢[J].果树学报,2005,22(1):23-26
[19]单体敏,金鹏,许佳,李晓安,王雷,郑永华.外源甜菜碱处理对冷藏桃果实冷害和品质的影响[J].园艺学报,2015,42(11):2244-2252
[20] Toor R K,Savage G P. Antioxidant activity in different fractions of tomatoes[J]. Food Research International,2005,38(5):487-494
[21]尹晓婷,赵葵儿,蒋星仪,潘磊庆,屠康.超声波处理结合纳米包装对鲜切生菜品质的影响[J].食品科学,2015,36(2):250-254
[22]刘丽萍.纳米银涂膜对圣女果保鲜效果的研究[J].现代食品科技,2012,28(10):1316-1318
[23]罗自生,叶轻飏,李栋栋.纳米二氧化钛改性LDPE薄膜包装对草莓品质的影响[J].现代食品科技,2013,29(10):2340-2344
[24]林素英,陈宇,童丽华,戴建华,沈爱慧,吴锦程.羧甲基壳聚糖对枇杷果实保鲜效果的影响[J].食品科学,2013,34(18):312-316
[25]徐晓玲,梅安待,罗自生,徐庭巧,解静.壳聚糖添加纳米碳酸钙助剂涂膜对枇杷品质的影响[J].食品与发酵工业,2008,34(4):142-145
[26]宋慕波,方方,罗自生,李栋,陈振林,禤莉婷.纳米二氧化硅改性LDPE膜对贡柑贮藏品质的影响[J].食品与机械,2017,33(1):114-118
[27]陈秋燕.红肉、白肉两类枇杷果实生物学特性比较及品质评价[D].杭州:浙江大学,2010
[28]赖特明,杨文侠,钟八莲,刘艳.新型纳米涂膜用于赣南脐橙保鲜的研究[J].食品科技,2014,39(2):47-50
[29]张玉,王建清.枇杷的营养及功能成分研究进展[J].食品科学,2005,26(9):602-604
[30]王焕宇,姜璐璐,王惠源,喻譞,金鹏,郑永华.短波紫外线对草莓采后腐烂、苯丙烷类代谢和抗氧化活性的影响[J].食品科学,2015,36(10):221-226