Effects Of Different Packaging Materials On The Freshness-keeping Effect Of The Main Course Of Binguo

In order to explore the effects of different packaging materials on the storage and freshness of binguo,the paper studied systematically the quality changes,physiological changes and browning of binguo,which are characteristic agricultural products in Shanxi Province,based on the results of comparative experiments using microporous membrane bags and ordinary cartons.The experimental results show that under the same refrigeration conditions,the emphasis of preservation of binguo is different between ordinary carton treatment and microporous membrane treatment.After microporous membrane treatment,the SOD activity of the enzymes and membrane during the storage of binguo was higher,while the PPO and POD activity was lower.Compared with the ordinary carton preservation,the aging of the binguo was obviously slowed down,and the respiratory jump process was obviously slowed down.On the contrary,for the binguo samples treated with ordinary carton,the emphasis was on the intuitive realization of the fruits.The number of fruit spoilage was relatively low,the peak value of ethylene was relatively small,and the content of acid was relatively high.Comparing the two methods,the effect of microporous membrane packaging on the preservation of binguo is better.After long-term cold storage under low temperature,the performance of binguo treated by microporous membrane was summarized as follows: binguo was relatively stable,with little change in physical and chemical properties and low activity of enzymes,which played a key role in delaying the senescence of binguo,preventing browning and early occurrence,and was more conducive to the long-term storage of binguo.Under the same storage conditions at room temperature,the comparison of binguos treated with microporous membrane packaging and those treated with ordinary carton proves that microporous membrane packaging has a better effect on maintaining fruit quality and can effectively inhibit the activity of enzymes to delay the occurrence of browning,which is of great significance for improving the shelf life of commodities.