Effect Of The Packaging Internal Environment On The Quality Of Fresh-cut Fruits And Vegetables

During the storage of fresh cut fruits and vegetables, the tissue structure was damaged to a certain extent, which led to a series of physiological and biochemical reactions. Therefore, it is very important to maintain the quality of the packaging environment. Aiming at the above problems, based on fresh cut pineapple and kiwi fruit as the research object, mainly from the aspects of adjusting humidity preservation effect of package inner environment to achieve better packaging, improve the quality of fresh cut fruits and vegetables, prolong its shelf life.The main contents of this paper include:(1) The system of fresh cut pineapple and kiwi fruit of the two kinds of fruits and vegetables at different temperatures (4?, 12? and 20?) and different humidity (70%RH, 85%RH and 100%RH) transpiration behavior, according to the relative humidity of Fick diffusion model of fresh-cut products within the packaging environment prediction model, and provide a theoretical basis for the research in the package influence of humidity control methods of fresh cut product quality.(2) The paper puts forward the scientific calculation of the punching area when using the perforated film to adjust the humidity of the package. The results showed that the transpiration rate of fresh cut fruits and vegetables increased with the increase of temperature and the decrease of humidity. Under the condition of high humidity storage, the transpiration rate of the fresh cut products will be greatly reduced, and the water and nutrient consumption rate of fresh cut products will be reduced, but the excessive humidity will lead to the condensation of water,causing the phenomenon of product corruption. In order to avoid the adverse effects of the humidity in the packaging on the fresh cut products, the perforated area of the packaging film must be designed scientifically.(3) This test designs a new model for the control of moisture content in fresh cut products.The experiment is divided into five groups: Control, Areal, Area2, Area3 and Area4. The test is the storage conditions of temperature and humidity were 20? and 70%RH supermarket sales in 5d simulation environment, storage period, evaluation of fresh cut products for each of the quality indicators and packaging condensation parameters, including physical and chemical indicators: weight loss, hardness, color, L-ascorbic acid content, TSS content, the content of TA,DPPH radical scavenging rate and sensory evaluation, permeability of cell membrane,condensation parameters include the duration of the condensed water and condensed water.(4) The feasibility test package for humidity control model. The test results show that the increase in the exchange of perforated film packing package inner environment and external environment, reduce the relative humidity in the package, delay the spoilage of fresh cut products and prolong the shelf life. SPSS software was used to analyze the factors that influence the quality of Area group in Control group. Five groups of life of fresh cut pineapple were divided into Control group (2d), Areal group (2d), Area2 group (4d), Area3 group (3d)and Area4 group (3d); the five group of fresh cut kiwifruit shelves were divided into Control group (2d), Areal group (2d), Area2 group (3d) Area3 group (2d) and Area4 group (2d). The suitable drilling area (Area2) not only delayed the condensed water packing film within the time (fresh cut pineapple group delay 26h, fresh cut kiwifruit, and 16h group delay) reduces the amount of condensation of aquatic products (fresh cut kiwifruit group, 0.9g group, 1.8g of fresh cut pineapple), improve the transparency of packaging, to provide better.