包装技术论文：沙糖桔MAP气调保鲜技术研究

摘  要
                                          
本文以新鲜沙糖桔为保鲜包装对象，对其进行气调保鲜试验研究。以沙糖桔的感官评价、呼吸强度、失重率、有机酸、维生素C和总糖含量六项指标的变化为依据，通过自发气调试验，确定了沙糖桔的最适包装材料，通过充气气调试验，确定了最适的气体比例。
在选择沙糖桔的包装材料时，自发气调试验结果表明，自发气调组的保鲜效果明显优于对照组，LDPE材料的保鲜效果优于其它材料，因此，最终确定LDPE作为沙糖桔的保鲜包装材料。充气气调的试验结果表明，适当比例的低氧高二氧化碳气体可以有效抑制沙糖桔的呼吸强度,减少呼吸底物的大量消耗,延缓食用品质的劣变，其中最优的是充入0.8%的CO2和9%的O2，可以使新鲜沙糖桔在常温下的保存期达到28天，比自发气调组延长了14天，比空白组延长了21天。

关键词：沙糖桔，气调包装，保鲜
ABSTRACT

In the thesis, the fresh sugar oranges were used as the preservation packaging targets. MAP was adopted to preserve sugar oranges. The best packaging material was selected through the active MAP and the best ratio of the gas in the package was decided through the passive MAP according to the change of the sensory evaluation, the respiratory intensity, the rate of weight loss, the content of organic acid, Vc and the total sugar of the sugar oranges during storage.
The results of active MAP showed that the packaged sugar oranges were kept better than the checked group. And the sugar oranges which packaged with LDPE had the best freshness during storage. so, LDPE was selected as the packing material for the preservation of the sugar orange finally. The results of passive MAP showed that the low oxygen and high carbon dioxide gas mixture in the package could effectively inhibit the respiration intensity, reduce respiratory substrate consumption and preserve the flavor of the sugar oranges in a certain degree. The gas mixture including 0.8% CO2 and 9% O2 in the package was best for the preservation of the sugar oranges. the sugar oranges could be kept fresh 28 days under normal temperature, 14 days longer than active MAP group and 21 days longer than the checked group.

Keywords: sugar oranges, MAP packaging, fresh-keeping

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