食品工业科技

不同厚度包装自发气调对水蜜桃品质的影响

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程丽林 ¹ , 范金建 ¹ , 高建菲 ¹ , 万欣宇 ¹ , 黄庭 ¹ , 高哲 ² , 聂小宝 ¹^,^*

食品工业科技 | 贮运保鲜 2026,47(6): 337-345

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食品工业科技 |贮运保鲜 2026 , 47 (6) : 337 -345

不同厚度包装自发气调对水蜜桃品质的影响

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程丽林¹, 范金建¹, 高建菲¹, 万欣宇¹, 黄庭¹, 高哲², 聂小宝¹^,^*

作者信息

¹淮阴工学院生命科学与食品工程学院，江苏淮安 223003

²河北农业大学食品科技学院，河北保定 071000

通讯作者:

聂小宝（1985−），男，博士，副教授，研究方向：水产品贮藏及加工、农产品采后贮藏与保鲜，E-mail：niexiaobao1029@126.com。

作者简介:

程丽林（1987−），女，博士，工程师，研究方向：农产品采后贮藏与保鲜，生物学，E-mail：chengll0816@163.com

Effect of Spontaneous Atmosphere Modification of Packaging with Different Thicknesses on the Quality of Honey Peaches

Lilin CHENG¹, Jinjian FAN¹, Jianfei GAO¹, Xinyu WAN¹, Ting HUANG¹, Zhe GAO², Xiaobao NIE¹^,^*

Affiliations

¹School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, China

²College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China

出版时间: 2026-03-15 doi: 10.13386/j.issn1002-0306.2025030389

文章导航

摘要

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为探究不同厚度包装自发气调对水蜜桃采后品质的影响，本研究以‘白雪’水蜜桃为试材，采用厚度为0.040、0.055、0.080 mm的聚乙烯保鲜袋包装，以不使用聚乙烯保鲜袋包装为对照组（CK），于（4±1 ℃）条件下贮藏，研究不同厚度的聚乙烯保鲜袋包装对水蜜桃的品质指标、保鲜袋内气体含量及相关酶活性的影响。结果表明：与CK组相比，不同厚度的聚乙烯保鲜袋包装均能有效延缓水蜜桃的品质劣变；其中采用0.080 mm厚度保鲜袋包装的水蜜桃贮藏至42 d时，好果率达100%，显著优于CK组和0.040 mm实验组（P<0.05），但与0.055 mm实验组差异不显著（P>0.05）；失重率仅为0.44%，可溶性固形物含量为10.27%，两者显著低于CK组（P<0.05），但与0.040、0.055 mm实验组差异不显著（P>0.05）；果实硬度较初始硬度下降30.42%，显著优于CK组、0.040、0.055 mm实验组（P<0.05）；保鲜袋内O₂和CO₂含量分别为1.10%和10%，与0.040、0.055 mm实验组差异显著（P<0.05）；果实色差为L^*=69.21、a^*=9.95、b^*=15.4，可滴定酸含量为1.4%，两者与CK组、0.040、0.055 mm实验组差异显著（P<0.05）；多酚氧化酶活性较CK组低24.12%，与CK组、0.055 mm实验组差异显著（P<0.05），但与0.040 mm实验组差异不显著（P>0.05）。综上，0.080 mm聚乙烯保鲜袋包装贮藏显著延长了水蜜桃的贮藏期，为水蜜桃保鲜技术提供了理论依据。

关键词

水蜜桃 / 保鲜 / 厚度 / 自发气调 / 品质

Abstract

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To investigate the effects of different thickness packaging on the postharvest quality of honey peaches, this study was conducted using 'Baixue' honey peaches as the experimental material. The honey peaches were packaged in polyethylene fresh-keeping bags of three different thicknesses: 0.040, 0.055, and 0.080 mm, without polyethylene fresh-keeping bags packaging as the control group (CK) and all samples were stored at (4±1 ℃), this study investigated the effect of polyethylene fresh-keeping bags of varying thicknesses on the quality indices, gas content within the fresh-keeping bags, and related enzyme activities of honey peaches. The results indicated that, compared to the control group, the packaging of polyethylene fresh-keeping bags of varying thicknesses effectively prolonged the quality of honey peaches. When the honey peaches were packaged in a 0.080 mm thickness fresh-keeping bag and stored for 42 days, the fruit retention rate reached 100%. This result was significantly better than that of the CK group and the 0.040 mm treatment group (P<0.05), but not significantly different from the 0.055 mm treatment group (P>0.05). The weight loss rate was only 0.44%, and the soluble solids content was 10.27%, both of which were significantly lower than those of the CK group (P<0.05). However, these values were not significantly different from those of the 0.040 and 0.055 mm treatment groups (P>0.05). The firmness of the fruit decreased by 30.42% compared to the initial firmness, which was significantly better than that of the CK group, 0.040 and 0.055 mm treatment groups (P<0.05). The O₂ and CO₂ concentrations in the fresh-keeping bags were 1.10% and 10%, respectively, and were significantly different from those in the 0.040 and 0.055 mm treatment groups (P<0.05). The honey peaches exhibited color parameters of L^*=69.21, a^*=9.95, b^*=15.4 and the titratable acidity was measured at 1.4%. These values were significantly different from those of the CK group and the 0.040 and 0.055 mm treatment groups (P<0.05). The polyphenol oxidase activity was 24.12% lower than that of the control group, which was significantly better than the CK group and the 0.055 mm treatment group (P<0.05). However, it was not significantly different from the 0.040 mm treatment group (P>0.05). In conclusion, the 0.080 mm polyethylene fresh-keeping bags significantly extended the storage period of honey peaches, thereby providing a theoretical foundation for honey peach preservation technologies.

Key words

honey peach / preservation / thickness / spontaneous tempering / quality

引用本文

程丽林, 范金建, 高建菲, 万欣宇, 黄庭, 高哲, 聂小宝. 不同厚度包装自发气调对水蜜桃品质的影响. 食品工业科技, 2026 , 47 (6) : 337 -345 . DOI: 10.13386/j.issn1002-0306.2025030389

Lilin CHENG, Jinjian FAN, Jianfei GAO, Xinyu WAN, Ting HUANG, Zhe GAO, Xiaobao NIE. Effect of Spontaneous Atmosphere Modification of Packaging with Different Thicknesses on the Quality of Honey Peaches[J]. Science and Technology of Food Industry, 2026 , 47 (6) : 337 -345 . DOI: 10.13386/j.issn1002-0306.2025030389

正文

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水蜜桃（Prunus persica L.）肉甜汁多、香气浓郁，果肉中的蛋白质、铁、维生素、膳食纤维等营养物质含量丰富^[1−2]，具有美肤、清胃、润肺、祛痰等功效^[3]，深受消费者青睐。但水蜜桃的成熟期和采收期正值6~7月的高温高湿季节^[4]，且其属于典型的呼吸跃变型水果，采摘后会迅速进入呼吸高峰，常温放置2~3 d便会快速软化腐烂^[5]，因此研究桃的贮藏保鲜对于桃产业的发展有着重要意义。

目前果蔬保鲜以低温储藏为主^[6]，低温贮藏可降低桃果实采后的呼吸速率和部分酶的活性^[7−8]，从而抑制了桃果实的腐烂变质。桃属于冷敏性水果，长期低温贮藏会发生冷害，造成诸多品质劣变问题^[9]。研究表明，气调包装（modified atmosphere packaging，MAP）可减缓桃果实低温冷害的发生^[10]，更好地维持桃果实的品质，延长其货架期。MAP是一种通过调节包装袋内O₂和CO₂的浓度至适宜比例，抑制微生物繁殖和控制部分生理病害的产生，延缓酶活性，维持果蔬新鲜度的贮藏技术^[11]。气调贮藏不仅能缓解果实的冷害，还能抑制果实呼吸速率^[12]、减少乙烯释放^[13]，从而延长果实的贮藏期。气调包装具有无污染、保鲜效果显著、贮藏损失小等优点^[14]，能有效维持果蔬的口感及品质，因此得到了迅猛发展。

目前，低温结合气调包装已在梨^[15]、苹果^[16]、葡萄^[17]、蘑菇^[18]、竹笋^[19]等果蔬中有了广泛的研究，但对于水蜜桃的研究相对较少。不同厚度聚乙烯保鲜袋用于水蜜桃采后保鲜的研究鲜有报道，研究不同厚度聚乙烯保鲜袋包装对水蜜桃保鲜效果的影响有助于开发低成本、操作简便的保鲜技术。采用不同厚度聚乙烯保鲜袋包装的研究精准揭示了最优的物理保鲜技术，从而为水蜜桃采后保鲜提供更科学的理论依据和技术支撑。本实验在低温环境下探究不同厚度聚乙烯保鲜袋包装的自发气调对采后水蜜桃生理及品质的影响，分析水蜜桃的品质、保鲜袋内气体含量及相关酶活性等指标，得到水蜜桃贮藏保鲜的最适包装厚度，为果蔬的冷链技术商业化推广提供理论支持，也为桃产业的发展提供技术保障。

1　材料与方法

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1.1　材料与仪器

水蜜桃　品种为‘白雪’，于2024年6月20日摘自山东蒙阴，并于当日送达实验室进行实验。选取大小均一、无机械损伤、无虫害的八成熟果实为实验材料，之后进行分组编号开展试验；氢氧化钠、愈创木酚　现代东方科技发展有限公司；邻苯二酚、过氧化氢　上海麦克林生化科技股份有限公司。

EL204-IC电子天平　梅特勒-托利多仪器有限公司；CR-400色彩色差计　柯尼卡美能达（中国）投资有限公司；UV-1800PC-DS2可见紫外分光光度计　广州瑞丰实验设备有限公司；HG-15D高速剪切乳化分散机　上海沐轩实业有限公司；MDF-U54V超低温冰箱　三洋电机（中国）有限公司；PAL-1数显糖度计　日本爱宕公司；FTC-质构仪TMS-PRO　北京盈盛恒泰科技有限责任公司；UNIVERSAL 320R台式冷冻离心机　德国Hettich科技仪器公司；CheckPoint IIDANSENSOR残氧仪　北京丹贝尔仪器有限公司。

1.2　实验方法

1.2.1　样品处理

水蜜桃果实在0 ℃下预冷48 h，全部放置在（4±1 ℃）的冷库中进行后续试验。不使用聚乙烯保鲜袋包装贮藏为对照组（CK），其它三组用厚度分别为0.040 mm（T1）、0.055 mm（T2）和0.080 mm（T3）的聚乙烯保鲜袋包装贮藏（每袋10个果实，每组15袋），每隔7 d进行取样测定。

1.2.2　指标测定

1.2.2.1　果实失重率

采用重量法^[20]进行测定，每组测定30个果实（3次平行实验，每次10个果实），每7 d测定1次，统计42 d的测定结果，按照下列公式计算失重率。

$ 失重率(\text{%}) = \frac{{储藏前果实质量-不同储藏期果实质量}}{\text{储藏前果实质量}}\text{×100} $

1.2.2.2　果实好果率

每组测定60个果实（3次平行实验，每次20个果实），以果实表面完好无褐斑、烂点和机械损伤者为好果，每7 d测定1次，统计42 d的测定结果，按照下列公式计算好果率^[21]。

$ 好果率(\text{%})=\frac{\text{总果数}-\text{坏果数}}{\text{总果数}}\text{×100} $

1.2.2.3　果实色差

参照Zhang等^[22]的方法，并稍作改动。每组随机选取6个果实，在每个果实赤道线位置取3个点，用不锈钢刀片去皮（1 mm厚），采用CR-400色彩色差计进行果实色差（CIE L^*、a^*、b^*）的测定，计算平均值。每次测定前以标准白度（L^*=94.80，a^*=−0.39，b^*=4.20）对色差计进行校准，每7 d测定1次。

1.2.2.4　果实硬度

参考白岚莎等^[23]的方法，每组随机选取6个果实，用水果刀去除果实缝合线赤道部位果皮，采用直径为10 mm的专用打孔器等间距选取3个位置，制成Φ10×15 mm的标准试样，采用FTC-质构仪TMS-PRO测定硬度，取平均值。结果以g表示，每7 d测定1次。

1.2.2.5　保鲜袋内气体含量

参照吉宁等^[24]的方法，采用CheckPoint IIDANSENSOR残氧仪测定每个处理组包装袋内O₂和CO₂的体积分数，结果以百分数表示。

1.2.2.6　可溶性固形物（SSC）含量

每组随机选取6个果实，采用PAL-1数显糖度计进行果实可溶性固形物含量的测定^[25]，取平均值，每7 d测定1次。

1.2.2.7　可滴定酸（TA）含量

参考范振梅等^[26]的方法采用酸碱滴定法测定，以苹果酸计。取10 g果实样品搅碎混匀定容至100 mL，4 ℃下4000 r/min离心20 min，取20 mL上清液，用0.01 mol/L的氢氧化钠滴定至出现微红色，30 s内不褪色为滴定终点，以蒸馏水作为空白对照，每组重复3次，取平均值，每7 d测定1次。

1.2.2.8　多酚氧化酶（PPO）活性

PPO活性采用邻苯二酚反应法^[27]测定，酶反应体系为0.1 mL，将上清液加入2.9 mL 50 mmol/L邻苯二酚溶液中，迅速混匀后以启动反应。测定反应液2 min内在400 nm下的吸光度值，以每分钟反应液在吸光度400 nm下变化1所需的酶量为1个酶活单位U，PPO活力单位为U·mg⁻¹。

1.2.2.9　过氧化物酶（POD）活性

POD活性采用愈创木酚法测定^[28]，酶反应体系为0.2 mL，上清液加入1 mL 50 mmol/L醋酸缓冲液、0.5 mL 0.25%愈创木酚溶液及0.025 mL 3%H₂O₂溶液，迅速混匀启动反应。测定反应液1 min内在470 nm下的吸光度值，以每分钟反应液在吸光度470 nm下变化1所需的酶量为1个酶活单位U，POD活力单位为U·mg⁻¹。

1.3　数据处理

色差和硬度实验进行18次独立重复，可溶性固形物实验进行6次独立重复，失重率、好果率、气体含量、可滴定酸含量、多酚氧化酶活性和过氧化物酶活性均进行3次独立重复。利用SPSS 26软件进行统计分析，采用Origin 2024软件作图。差异显著水平采用Duncan检验，设置为P<0.05。

2　结果与分析

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2.1　不同薄膜包装对水蜜桃品质指标及包装袋内气体含量的影响

2.1.1　不同厚度包装的自发气调对于水蜜桃果实失重率的影响

失重率是判断果实新鲜度和商品价值的重要指标之一^[29]，而失重主要是由蒸发和呼吸作用引起的^[30]。由图1可知，CK组在贮藏期内的失重率呈直线上升趋势，贮藏至42 d时失重率达到20.05%，说明果实在无薄膜包装条件下贮藏时水分流失十分严重。相比之下，T1、T2、T3实验组在整个贮藏期间的失重率始终维持在一个较低水平。此外各实验组的失重率始终低于CK组，因为气调包装通过抑制水分蒸发、调节O₂和CO₂浓度以降低呼吸强度，有效缓解了果实的水分损失。综上，不同厚度聚乙烯保鲜袋包装的自发气调能够有效减少果实的水分损失，降低失重率，维持果实的良好品质，这与陈璐等^[31]的研究结果一致。

2.1.2　不同厚度包装的自发气调对于水蜜桃果实好果率的影响

好果率可以判断采后果实的贮藏效果^[32]，由图2可知，0~7 d内各组好果率均维持在100%，从第7 d开始出现差异，说明不作任何处理的果实贮藏期是7 d。T1、T2、T3实验组35 d时无坏果，说明保鲜袋包装可有效降低果实的腐败变质，且果实的保鲜袋包装贮藏期是35 d。35 d后好果率呈下降趋势，其中T1实验组好果率至42 d时降低到80%，而T2、T3实验组直到42 d时好果率仍达100%，说明T2、T3实验组能更有效地提高果实的好果率，延长果实的贮藏期。在7~42 d贮藏期间，3个实验组好果率始终高于CK组，这与贾朝爽等^[33]研究结果一致，不同厚度聚乙烯保鲜袋包装的自发气调能够维持保鲜袋内较高的CO₂浓度，进而抑制病原体的生长来减少果实的腐烂^[34]，从而保持水蜜桃良好的好果率。

2.1.3　不同厚度包装的自发气调对于水蜜桃果实色差的影响

果实颜色是评判果实品质的重要指标，L^*值是表示水果的明度，其值越高，则果实越亮^[35−36]。果蔬刚采摘时有较好的明度，随着贮藏时间的延长，L^*值呈现先下降后上升的趋势，因为在贮藏初期果蔬会发生酶促褐变、水分流失等现象^[37]，导致果蔬表面逐渐变暗，使L^*值呈下降趋势；在贮藏后期果蔬的细胞壁和表面结构发生变化，增加了光线散射^[38]等，让L^*值呈上升趋势。由图3可知，T1实验组的果实，在整个贮藏过程中L^*值变化不明显，有着较好的稳定性。而T2、T3实验组的果实，在0~14 d内L^*值呈下降趋势，14 d后增大，最后维持相对稳定。在42 d时CK组与T2、T3实验组的L^*值差异显著（P<0.05），各实验组在包装的情况下能在一定程度上缓解果实的水分损失，延缓果实表面的干燥及收缩，从而使L^*值处于较高水平。因此，不同厚度聚乙烯保鲜袋包装的自发气调能有效防治果实明度的降低，其中T3实验组效果最好。

果实a^*值是红黄差异的指标，a^*值增大表示果肉逐渐变红，果实逐渐后熟、衰老。由图4可知，在整个贮藏周期内，CK组的a^*值始终大于各实验组，在21 d时其a^*值达到最大值22.53，21 d后呈下降趋势，而各实验组的a^*值与初始值相比一直维持相对稳定。

b^*值代表样品的黄蓝倾向，b^*值为正时，样品偏黄色；b^*值为负时，样品颜色偏向蓝色^[39]。由图5可知，各组的b^*值在贮藏期间均呈现先下降后上升的趋势，由于初期果实中叶绿素降解^[40]，贮藏后期类胡萝卜素积累^[41]，使得b^*值先降后升。0~14 d，T2实验组b^*值高于CK组，14 d后，T3实验组b^*值大于CK组。在整个贮藏周期内，T1实验组b^*值始终小于CK组，且差异不显著（P>0.05），可能是因为在0.040 mm聚乙烯保鲜袋包装情况下，保鲜袋内乙烯浓度能在一定程度上延缓叶绿素的降解和类胡萝卜素的积累，从而使b^*值变化较慢，而CK组则不受乙烯浓度的影响，因此b^*值变化较快。

综上所述，不同厚度聚乙烯保鲜袋包装的自发气调能够有效抑制果实的明度下降，色泽的快速变化，减缓果实的后熟和衰老过程，这与王淋靓等^[42]研究的情况相一致。

2.1.4　不同厚度包装的自发气调对于水蜜桃果实硬度的影响

硬度是评估水蜜桃质量的关键属性^[43]，八成熟的水蜜桃果实有较好的果实硬度。由图6可知，刚采收的水蜜桃果实初始硬度为67.22 g，随着贮藏时间的延长，各组果实硬度均呈逐渐下降趋势，主要原因是果实中果胶的溶解^[44]。在整个贮藏过程中，各实验组的果实硬度均高于CK组，CK组果实硬度最低，T1实验组果实硬度高于CK组，T2实验组果实硬度较T1实验组有所提升，而T3实验组果实硬度优于T2实验组，表现出最高的硬度值。经42 d贮藏后，T1、T2和T3实验组的果实硬度较刚采收时分别下降了84.44%、81.49%和30.42%，而CK组果实硬度较刚采收时下降了94.84%，这是因为果实暴露于空气中严重失水、果实表面干皱而导致的结果。在贮藏末期时，CK组与各实验组之间差异显著（P<0.05），T1、T2、T3实验组均可有效减缓果实的软化，其中T3实验组效果最佳。

2.1.5　不同厚度包装的自发气调内气体变化

不同厚度的包装会形成不同的自发气调环境，形成不同体积分数的O₂和CO₂。O₂和CO₂的体积分数对于果实的品质有着较大的影响。适宜的O₂和CO₂的体积分数能够防止果蔬的生理失调，预防冷害，延长货架期。由图7可知，在0~5 d内，保鲜袋内气体成分急剧变化，O₂体积分数迅速下降，而CO₂体积分数急剧上升。5 d后O₂和CO₂的体积分数维持在一个相对稳定的状态。在贮藏周期内，T3实验组O₂体积分数始终低于T2实验组，T2实验组O₂体积分数始终低于T1实验组。CO₂体积分数则表现出与之相反的变化规律（图7B），这与Jiao等^[45]的研究结果相同。低O₂和高CO₂环境可减慢果实中色素的降解速度，维持果实的良好色泽。在21 d时果实具有较好的色泽，因此O₂和CO₂的最佳体积分数为1.35%和9.05%。相关研究表明，控制CO₂浓度在10%左右，有利于水蜜桃的长时间贮藏^[46]。在贮藏末期，T3实验组保鲜袋内的CO₂浓度维持在10%左右，当保鲜袋厚度超过0.080 mm时，导致保鲜袋内CO₂浓度过高而O₂浓度过低，诱发水蜜桃无氧呼吸，进而引起生理代谢紊乱和品质下降，因此，0.080 mm厚度的聚乙烯保鲜对水蜜桃保鲜最好。

2.2　不同薄膜包装对水蜜桃生理特性的影响

2.2.1　不同厚度包装的自发气调对于水蜜桃果实可溶性固形物（SSC）的影响

可溶性固形物（SSC）是溶于水化合物的总称，在桃果实中主要是可溶性糖，是反映果蔬品质和贮藏效果的重要指标^[47]。由图8可知，在整个贮藏期间，T1和T3两个实验组的可溶性固形物含量呈现先上升后下降的趋势，这是由于果实采摘后新陈代谢和后熟作用，使果实的可溶性固形物含量出现短期增加，在第7 d达到最大值，分别为13.00%和11.75%。而CK和T2两组呈现先下降后上升的趋势，分别在第7 d和14 d达到最低值，为10.35%和8.95%，并且CK组的可溶性固形物含量始终大于T2实验组。贮藏至42 d时，各实验组的可溶性固形物含量均低于初始值，是因为果实在贮藏期间会因呼吸作用而不断消耗糖类物质，使得可溶性固形物含量低于初始值，这与张雪^[48]的研究结果相一致。与其他组相比，T3实验组的可溶性固形物含量42 d时与初始值最接近，对维持果实中可溶性固形物含量效果最好。

2.2.2　不同厚度包装的自发气调对于水蜜桃果实可滴定酸（TA）含量的影响

可滴定酸（TA）含量的变化是桃果实成熟度的指标^[49]。由图9可知，在贮藏期间，不同厚度的包装对于可滴定酸含量的变化有着显著影响。CK组在第7 d时可滴定酸开始上升，在14 d时达到最大值1.8%，28 d后可滴定酸含量基本维持在1.6%，而各实验组在42 d时可滴定酸含量分别为1.2%、1.2%、1.4%。在42 d时，T3实验组可滴定酸含量高于T1、T2两实验组且差异显著（P<0.05），说明0.080 mm厚度的聚乙烯保鲜袋包装能更有效地抑制果实中可滴定酸含量的下降，维持果实的风味。

2.2.3　不同厚度包装的自发气调对于水蜜桃果实多酚氧化酶（PPO）活性的影响

多酚氧化酶（PPO）在植物体中广泛存在，能催化酚类物质转化为醌类物质，引起组织褐变，因此多酚氧化酶是导致果实褐变的重要因素^[50]。由图10可知，在贮藏期间，果实逐渐衰老，导致多酚氧化酶活性呈现上升趋势，这与李京春^[11]的实验结果相同。0~7 d，各组多酚氧化酶活性未出现明显变化，7~14 d迅速增加，且T3实验组在14 d时多酚氧化酶活性达到最高值0.572 U·mg⁻¹，高于CK组，原因是0.080 mm保鲜袋内14 d时达到特定的高CO₂浓度，此条件下会刺激桃果实细胞内的相关机制，导致PPO活性的短暂升高^[51]。14 d后处于小幅度波动状态，在21 d后，CK组多酚氧化酶活性高于各实验组。T2实验组，在28 d时多酚氧化酶活性达到最高值，为0.525 U·mg⁻¹，28 d后迅速下降。综上所述，不同厚度聚乙烯保鲜袋包装的自发气调均能有效地抑制多酚氧化酶活性的上升，延缓果实褐变。

2.2.4　不同厚度包装的自发气调对于水蜜桃果实过氧化物酶（POD）活性的影响

过氧化物酶（POD）能够清除因衰老或者低温而产生的自由基，减少对果实的损伤，对于果实具有保护作用^[52]。由图11可知，在整个贮藏期间，过氧化物酶活性呈现上升的趋势。在0~7 d内，T3实验组过氧化物酶活性上升，这是由于低温逆境产生过氧化氢，激活了过氧化物酶的抗氧化功能，导致其活性增强，而7~14 d期间活性下降。CK和T2两组在14 d后过氧化物酶活性迅速增加，分别在42 d和28 d到达最高值，为0.090 U·mg⁻¹和0.075 U·mg⁻¹。而T1、T3两实验组在28 d后酶活性迅速增加，均在42 d达到最大值，分别为0.077和0.087 U·mg⁻¹，原因是果实衰老使得酶活性增强。在贮藏后期，不同厚度聚乙烯保鲜袋包装的自发气调均能有效维持过氧化物酶活性，但在42 d时各实验组的酶活性均低于CK组。

3　结论

收起

在（4±1 ℃）贮藏条件下，研究了不同厚度（0.040、0.055、0.080 mm）聚乙烯保鲜袋对水蜜桃采后贮藏保鲜效果的影响，结果表明，不同厚度的聚乙烯保鲜袋包装均能有效延缓水蜜桃的品质劣变；其中采用0.080 mm厚度保鲜袋包装的水蜜桃贮藏至42 d时，好果率达100%，失重率仅为0.44%，果实硬度较初始硬度下降30.42%，保鲜袋内O₂和CO₂含量分别为1.10%和10%；并能较好地维持水蜜桃的色泽，同时减缓可溶性固形物和可滴定酸含量的下降；且能有效抑制多酚氧化酶活性，综合果实外观和内在品质，0.080 mm厚度的保鲜袋保鲜效果最好。

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2026年第47卷第6期

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doi: 10.13386/j.issn1002-0306.2025030389

接收时间：2025-04-01
首发时间：2026-10-24
出版时间：2026-03-15

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收稿日期：2025-04-01

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¹淮阴工学院生命科学与食品工程学院，江苏淮安 223003

²河北农业大学食品科技学院，河北保定 071000

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聂小宝（1985−），男，博士，副教授，研究方向：水产品贮藏及加工、农产品采后贮藏与保鲜，E-mail：niexiaobao1029@126.com。

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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