针对雨天采收杨梅表面积水及杨梅鲜果在贮运过程中因振动造成的机械损伤累积而引起表观和营养品质劣变问题,开发一种新型镂空包装,以传统果篮装作为对照组,探究不同镂空形式对荸荠种杨梅品质的影响.结果表明:全镂空包装方式有利于降低杨梅采摘后的预冷时间,在预冷 48 min后杨梅果核温度达到4℃;非镂空包装方式能够有效降低杨梅鲜果运输过程中的失重率,贮藏10d失重率维持在13.49%;半镂空包装能够较好维持杨梅的外观品质和营养品质(可滴定酸、可溶性固形物、维生素C、总酚、花色苷含量),同时抑制贮运过程中果实丙二醛含量的上升.综合分析贮藏期杨梅的外观及营养品质,半镂空组具有较好效果.
In order to solve the problems of water accumulation on the surface of bayberry harvested in rainy days,and the deterioration of appearance and nutritional quality of fresh fruits due to mechanical damage accumulation caused by vibration during storage and transportation,in this study,we developed a new hollowed-out packaging,and traditional basket packaging for fruits was used as a control group to explore the effect of different hollowed-out forms on the quality of Biqi bayberry.The results showed that the full hollowed-out packaging method was beneficial to reduce the pre-cooling time after picking of fruits,and the core temperature reached 4℃ after 48 min of pre-cool-ing.The non-hollowing packaging method effectively reduced the weight loss rate of fresh fruits during transportation,and the weight loss rate was maintained at 13.49%at 10 days of storage.The semi-hollowing packaging method had significant advantages in maintaining good appearance and nutritional quality,including the contents of titrable acids,soluble solids,vitamin C,total phenols,and anthocyanin.At the same time,the semi-hollowing packaging method can better inhibit the rise of malondialdehyde content in fresh fruits during storage and transportation.By comprehen-sive analysis of the appearance and nutritional quality of fruits during storage,the semi-hollowing group had a better effect among all treatments.