Effect of different hollow packaging on storage and transportation quality of bayberry harvested in rainy days

doi:10.3969/j.issn.1004-1524.20230181

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (1): 196-204.DOI: 10.3969/j.issn.1004-1524.20230181

• Food Science • Previous Articles Next Articles

Effect of different hollow packaging on storage and transportation quality of bayberry harvested in rainy days

ZONG Zihao¹^,²(), HE Dingsheng³(), NIU Ben², HUANG Jun¹, FANG Xiangjun², WU Weijie², CHEN Hangjun², GAO Haiyan²^,^*()

1. College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. Yiwu Xingkai Family Farm, Yiwu 322000, Zhejiang, China

Received:2023-02-16 Online:2024-01-25 Published:2024-02-18

Abstract

Abstract:

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-cooling. 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 comprehensive analysis of the appearance and nutritional quality of fruits during storage, the semi-hollowing group had a better effect among all treatments.

Key words: bayberry, storage quality, packaging, preservation

CLC Number:

TS205

ZONG Zihao, HE Dingsheng, NIU Ben, HUANG Jun, FANG Xiangjun, WU Weijie, CHEN Hangjun, GAO Haiyan. Effect of different hollow packaging on storage and transportation quality of bayberry harvested in rainy days[J]. Acta Agriculturae Zhejiangensis, 2024, 36(1): 196-204.

Figures/Tables 6

Fig.1 Schematic diagram of different packages (A) and changes of appearance quality (B) of bayberry CK, Fruit basket packaging method; P1, Full hollowed-out packaging method;P2, Semi-hollowing packaging method; P3, Non-hollowing packaging method. The same as below.

Fig.2 Temperature change of bayberry in different packaging groups

Fig.3 Effect of different packaging on hardness and weight loss rate of bayberry The different lowercase letters showed the significant difference( P<0. 05). The same as below.

Fig.4 Effect of different packaging on titratable acid (A) and total soluble solids (B) content of bayberry

Fig.5 Effect of different packaging on MDA content of bayberry

Fig.6 Effects of different packaging on vitamin C (A), total phenol (B) and anthocyanins (C) content of bayberry

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Effect of different hollow packaging on storage and transportation quality of bayberry harvested in rainy days

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