不同套袋对香蕉主要品质和耐贮性的影响(简报)

    Effects of different bagging treatments on main quality indices and storability of banana fruit

    • 摘要: 了解果农常用的各种套袋材料和方式对香蕉采后表现的影响,探讨了11种不同的套袋处理对香蕉果实的干物质质量分数、可溶性固形物含量、维生素C含量、失重率和货架寿命等主要指标的影响。结果表明:不同套袋层数对香蕉干物质质量分数影响不同,以套单层袋的最高,其次为对照,双层袋的最低。不同套袋层数处理的香蕉采后失重率也不同,以对照最高,单层套袋次之,双层套袋失重率最低。不同套袋处理的香蕉货架期有一定差异,黑色塑料袋处理的香蕉货架期为6 d,蓝色塑料袋、牛皮纸袋、蓝色塑料袋+报纸、编织袋+报纸、编织袋+珍珠棉、黑色塑料袋+珍珠棉等6种套袋方式的货架期为5 d,而对照和编织袋、黑色塑料袋+报纸、蓝色塑料袋+珍珠棉等3种套袋的货架期仅为4 d。各种套袋处理均降低了香蕉的可溶性固形物含量,提高了维生素C含量。研究表明,大多数香蕉套袋有利于提高耐贮性:套袋可以减少采后香蕉的水分散失,且以双层袋的效果最好;大多数套袋有助于延长香蕉的货架期。套袋对主要品质指标有不同影响:提高了维生素C含量,降低了可溶性固形物含量;单层袋可提高干物质质量分数,但双层袋却降低干物质质量分数。该研究初步表明,从对香蕉的品质和耐贮性影响的角度看,黑色塑料薄膜袋和牛皮纸袋的效果较好,生产上最常用的蓝色袋效果较差。

       

      Abstract: In order to understand the influences of different bagging materials and different combinations of the materials that are commonly used by fruit growers on postharvest performance, effects of 11 different bagging treatments on dry matter percentage, total soluble solids contents, Vitamin C contents, weight loss rate and shelf life of bananas were investigated. Different layers of bagging had different effects on dry matter percentage, with the single-layered baggings resulting in the highest dry matter percentage, the next being the non-bagging control, and double-layered baggings being the lowest. Also, the postharvest weight-loss of bananas differed with different layers of baggings, with the control being the highest, then the single-layered baggings, and the double-layered being the lowest. Different bagging treatments resulted in different banana shelf-life, which was six days for black plastic film bags, five days for six treatments, such as blue plastic film bag, brown paper bag, PP woven bag plus newspaper lining, PP woven bags plus polyester ball padding lining, black plastic film bag plus polyester ball padding lining and blue plastic film bag plus newspaper lining, and four days for the non-bagging control, PP woven bags, black plastic film bag plus newspaper lining and blue plastic film bag plus polyester ball padding lining. All the bagging treatments decreased soluble solids contents and increased Vitamin C contents. In conclusion, most baggings improved the storability: they reduced water loss, especially the double-layered. Most bagging treatments extended shelf-life. Baggings showed different effects on different quality indices, they increased vitamin C content, but decreased total soluble solids. Single-layered baggings tended to elevate dry matter percentage, but double-layered baggings tended to lower it. The results indicate that in terms of the effects on fruit quality and storability, the black plastic film and and the brown paper could be among the best, and the most commonly used blue plastic film might be the worst.

       

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