包装论文：食品包装材料与蔬菜保鲜效果分析研究

摘  要

本文选取生活中常见的蔬菜—菠菜作为试验原材料，以70%LLDPE30%LDPE复合膜、PE保鲜膜、PVDC保鲜膜和水溶性PVA膜为研究的对象，在室温（20℃左右）对菠菜进行包装并进行综合保鲜试验。在试验程中对其感官综合评定（腐烂度、色泽、外观、鲜嫩度、气味）、失水率、叶绿素含量、微生物指标进行测定，通过这些指标来评定各种保鲜膜的保鲜效果，并对各种包装材料的保鲜效果差异进行比较，为实际生活中蔬菜销售包装过程合理地选择包装材料，延长蔬菜的保鲜期提供科学依据。实验结果表明：PVA不能作为果蔬的保鲜膜，原因是它具有水溶性，随着果蔬呼吸作用和蒸腾作用产生大量的水汽薄膜会逐渐变薄，直至最后完全溶解于水中；70%LLDPE30%LDPE复合膜、PE保鲜膜、PVDC保鲜膜能够有效地降低果蔬的营养物质的分解，减缓叶绿素含量的分解速度，降低水分的散失，有效的防治微生物的浸染，降低腐烂速度，有效的延长菠菜的保鲜期。其中PVDC具有最好的保鲜效果，相对于未经包装的蔬菜保鲜期延长了三天，其次为PE保鲜膜，保鲜期延长了两天，最差为70%LLDPE30%LDPE复合膜，只能延长一天。试验过程中还发现，保鲜包装内水雾的出现加快了菠菜的腐烂速度，因此，选择蔬菜包装材料时还应考虑包装材料的透湿性能。

关键词：菠菜，保鲜膜，叶绿素，失水率，微生物指标

ABSTRACT

In this paper, the spinach- the vegetable in common life was chosen as a test of raw materials and 70%LLDPE30%LDPE composite film, PE preservation film, PVDC preservation film and water-soluble PVA film were as the object to study, packaged spinach at room temperature to keep it fresh and had a comprehensive preservation test. In the test, sensory index (decomposed, color, appearance, fresh, smell), water loss rate, chlorophyll content, microbial indicators were measured, by these indicators to evaluate a variety of film preservation effects and compare the effects of preservation with each other, for the realities of life in the packaging of vegetables for sale in the course of a reasonable choice of packaging materials and extending fresh vegetables preservation period to provide a scientific basis. The results showed that: PVA could not be used as fresh fruits and vegetables preservation film, because it is water-soluble, with the fruit and vegetable respiration and transpiration of water vapor generated a lot, the films would gradually be thinner until the last completely dissolved in the water. And 70%LLDPE30%LDPE composite film, PE cling film and PVDC film could effectively reduce the decomposition of nutrients, slow decomposition rate of chlorophyll content, reduce the moisture loss, effective prevent the treatment of microbial infection, reduce the rate of decay, and effective extend the preservation period of spinach. Especially PVDC is the best results, extending the fresh period of vegetables to three days compared to the without packing vegetables, followed by PE cling film, extending to two days, the worst for 70%LLDPE30%LDPE composite film, only extending to one day. Also found that in the course of testing, the emergence of a mist in the preservation package accelerated the decay rate of spinach; therefore, we should consider the permeability properties during choosing vegetable packaging materials.

Keywords: spinach, preservation film, Chlorophyll, Microbial indicator

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