为了提高蓝莓保鲜效果,该研究制备含有不同质量浓度鱼腥草提取液的抗菌复合膜.实验测试薄膜的拉伸强度、断裂伸长率、光线透过率、水蒸气透过率和抗菌率,并将蓝莓果实涂膜处理后存储于4℃冷藏条件下,测定各组蓝莓果实的硬度、失重率、总可溶固体物(TSS)、可滴定酸(TA)、花青素含量、抗坏血酸(Vc)含量、丙二醛(MDA)含量和多酚氧化酶(PPO)活性等指标.研究发现:当鱼腥草提取液浓度为0.06 g/mL时,抗菌率提高至77.40％,薄膜拉伸强度提高至21.92 MPa,断裂伸长率为17.13％,光线透过率为80.20％,水蒸气透过率为2.55×10-10 g/(m·s·Pa),综合性能表现最佳;经20 d贮藏后,蓝莓果实的硬度为1.17 kg/cm2,失重率为5.80％,可溶性固形物为0.13％,可滴定酸降低至4.57×10-2 mmol/g,花青素含量提高至2.40 mg/g,Vc含量为19.50 mg/100 g,丙二醛含量为13.30μmol/g,多酚氧化酶活性为3600 U/(min·mg).研究表明:添加0.06 g/mL鱼腥草提取液能有效提升抗菌复合膜的综合性能,对蓝莓具有较好的保鲜效果,可以有效地维持蓝莓果实品质,延长货架期近10 d.

测定在4、15、25℃储藏温度下蓝莓的硬度、失重率、腐烂率和可滴定酸含量4种指标品质随时间的变化情况,结合试验人员对蓝莓感官指标的评分,建立蓝莓消费者整体满意度快速预测模型,提升蓝莓消费者的购买满意度.结果表明,蓝莓质量随储藏时间呈下降趋势,较低的储藏温度能减缓品质下降幅度;对参数进行逐步回归分析,腐烂率、色泽和气味3项指标对拟合模型不具有显著性(P>0.05),去除后得消费者满意度的快速预测模型.本研究结合品质客观变化规律和消费者主观评分,建立的整体满意度预测模型与品质变化情况拟合度较高,为消费者快速判断蓝莓品质、提升消费满意度提供理论依据和经验参考.

智能包装能主动监测、传感、记录、溯源食品在流通过程中所经历的内外环境的变化,帮助消费者直观、准确、科学的判断食品质量与新鲜度状况.智能包装中常用的智能指示器可以归类为食品质量的间接指示器和直接指示器.对近年来国内外文献中不同类型指示器的指示机理与研究进展进行详尽的阐述,并对食品智能包装的安全问题进行评价,指出研究中依然存在的问题和未来的研究方向,为提升食品智能包装安全监控的科学性和可控性提供了合理的技术支持.

Transportation was an essential part of the process of fruit and vegetable circulation, and it was easy to cause damage to fruits and vegetables. Fruits and vegetables in the circulation process will bear the static load, squeezing force, vibration, falling shock and other forms of load, resulting in mechanical damage. Based on the analysis of the research results of fruits and vegetables mechanical damage at home and abroad, this pa-per analyzed the mechanism of vibration damage of fruits and vegetables, studied the mechanical damage of fruits and vegetables from the three perspectives of static pressure damage, vibration damage and impact dam-age, expatiated on the model of mechanical damage fruit and vegetable damage and prospected the future re-search direction. It aimed to provide inspiring and reference for further research in the future.

Food freshness indicator intelligent packaging is developed based on characteristic color reactions, temperature-activated biological reactions and enzyme activations caused by characteristic gas and specific reagents released during the storage process of food products, and thus can be used to help consumers intuitively, accurately and scientifically judging the quality and freshness of foods. Food freshness indicators had important application values in real life. In this paper, based on the induction and analysis of the domestic and foreign freshness indicator intelligent packaging, the instruction principle research status and indications of the freshness indicator were explained from two aspects: the food freshness indicator application type and the freshness indicator substrate. The production process and material selection of the agent substrate, summarized the existing research results, pointed out the problems that still existed in the research and the direction of future research prospects and put forward reasonable research suggestions, aiming to study food freshness indicator technology more deeply and provide the reference.

Biological preservative has the characteristics of natural, non-toxic and so on,and was more and more favored by people,it has a broad application prospect in the preservation of fruits and vegetables.The definition and mechanism of the biological preservative were summarized firstly,and then elaborated the study status of the biological preservative applicable to fruits and vegetables in the world from four aspects:plant,animal,microbiological and enzyme,the problems existing were also analyzed during the development of the fruit and vegetable preservation,and finally the application prospect was made in order to provide reference for the in-depth study of the application of the biological preservative agent in the preservation of the fruits and vegetables.

目的 研究一种以蓝莓花青素为原料制作的蓝莓新鲜度指示剂,并应用于蓝莓包装,用以指示蓝莓果实在运输贮藏过程中新鲜度的变化情况.方法 以新鲜度指示剂在蓝莓贮藏期间的色差值作为考查指标,对影响色差值的因素进行研究.首先通过单因素试验研究果皮浓度、滤液pH值和滤纸浸泡时间对指示剂色差值的影响,然后利用正交试验法优化最佳工艺条件.结果 由正交试验分析结果得出蓝莓新鲜度指示剂最佳工艺条件,果皮质量浓度为4 g/(100 mL)、滤液pH值为12、滤纸浸泡时间为1.5 min,该条件下新鲜度指示剂的色差值为54.69.结论 通过正交试验法获取最优制作工艺的蓝莓新鲜度指示剂,该指示剂具有明显的颜色界限,是一种实用的蓝莓包装标签.

In order to obtain the correlation between the weight loss rate and the texture characteristics of blue-berries and to provide reference for preservation theory,the appearance quality and physical properties of the blueberries were determined and the blueberry cells were studied.And the weight loss rate and texture proper-ties including hardness,longitudinal stress,chewiness,elasticity of blueberries were investigated at 4,10℃and 20℃.The linear regression,binomial and exponential functions were fitted to the weight loss rate of blue-berries at different temperatures with time. Besides, the fitting curve and the degree of correlation were ob-tained.The relationship between the weight loss rate and texture characteristics of blueberries was explored,and the results showed that the loss of blueberries had a significant effect on its texture.

In order to change the current situation of the high recycling logistics cost of collecting straw for biomass power plants and explore ways to reduce the recycling cost,the structural composition of the cost was analyzed and its various influencing factors were summarized through constructing two kinds of straw recycling logistics models in this paper.The cost estimation model of straw recycling logistics was constructed based on calculus method,and the sensitivity of the model was analyzed with the practical case.The empirical study demonstrated that the radius factor was the most important factor affecting the cost of recycling logistics and reducing the collection radius properly greatly reduced the cost of transportation.The number of outsourcers could be controlled at about 10 in order to minimize the cost of the final recycling logistics when collecting straw.A reasonable planning was necessary initial biomass power plants site election and biomass power plants should be strictly enrolled by the government in order to avoid intensive construction in a certain area.

The mechanism of aging of blueberries was firstly introduced. Then the progress of blueberry preser-vation technology in recent years was reviewed from the perspectives of cryopreservation, controlled atmosphere preservation, physical preservation, chemical preservation, biological preservation and comprehensive preser-vation. At last, the changes of blueberries' freshness index were summarized and the preservation technology for the future blueberry were prospected,which provided a reference for further research in the future.

为探索蓝莓先进保鲜技术和植物精油的利用价值,并为蓝莓保鲜技术提供理论依据.分别将添加肉桂精油体积分数为0％、0.4％、0.8％及1.2％的壳聚糖溶液对蓝莓进行涂膜处理,对照组不做处理.测定4℃条件下各组处理蓝莓的硬度、失重率、可溶性固体物、花青素、可滴定酸、维生素、丙二醛和多酚氧化酶的活性随时间的变化趋势,并对其指标随时间变化的值做了相关性分析.与对照组对比发现,对蓝莓进行壳聚糖涂膜处理保鲜效果显著,在壳聚糖膜中添加肉桂精油可以增强蓝莓的保鲜效果,添加肉桂精油体积分数为0％、0.4％、0.8％及1.2％的壳聚糖处理后的保鲜指标的平均贡献率分别为0.097、0.149、0.191、0.205,肉桂精油的最佳添加量在0.4％～0.8％之间.在对壳聚糖生物膜中添加肉桂精油后,壳聚糖生物膜物理性能表现为抗拉强度上升,断裂伸长率、光线透过率和水蒸气透过率下降.

To explore the advanced fresh-keeping technology of blueberries and fully utilize the value of hout-tuynia, and provide the theoretical basis for blueberry preservation technology. The blueberries were treated with 0.2,0.6,1.0 g/mL houttuynia extract and the control group(distilled water) respectively. Every group's di-versification of blueberries in hardness, weight loss rate, TSS, anthocyanin, titratable acid, VC, MAD and PPO enzyme activity were measured at 4℃, and the correlation was analyzed. Compared with the control group, it was found that all the extracts had a fresh-keeping effect on the blueberries, and the fresh-keeping effect in-creased with the increase of the concentration, and there was certain correlation between the fresh-keeping indexes. Houttuynia extract could be used to preserve blueberries and provide reference for the fresh-keeping effect of fruits and vegetables.