Abstract Activated packaging boxes with triticale films containing KMnO4 were prepared. The effects of the incorporation of KMnO4 and the storage time on the properties (X-ray photoelectron spectroscopy- XPS, color, water vapor permeability and mechanical) of triticale films were studied. Cherry tomatoes were packed in open, control and activated boxes at different temperatures during 20 days. Changes in firmness, weight loss, total soluble solid and pH of the tomatoes were monitored. Tomatoes in active packaging boxes showed lower quality changes, lower weight loss and higher firmness during storage than those in control and open boxes. XPS and color of films confirm the oxidation of ethylene by KMnO4 and the reduction of Mn+7 to Mn+4 in activated triticale flour films. The results suggested that over 20 days of storage the activated film exhibited a continuing ethylene oxidation activity and consequently delayed the ripening process and changes in the quality of the tomatoes.

中文翻译：

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小黑麦面粉薄膜的活性包装可延长樱桃番茄的储存期

摘要 制备了含KMnO4 小黑麦薄膜的活性包装盒。研究了 KMnO4 的掺入和储存时间对小黑麦薄膜性能（X 射线光电子能谱-XPS、颜色、水蒸气渗透率和机械性能）的影响。在 20 天内，将樱桃番茄包装在不同温度下的开放、对照和活化盒中。监测番茄的硬度、重量损失、总可溶性固体和 pH 值的变化。与对照和开箱相比，活性包装盒中的西红柿在储存过程中表现出更低的质量变化、更低的重量损失和更高的硬度。XPS 和薄膜的颜色证实了 KMnO4 对乙烯的氧化以及在活化的黑麦面粉薄膜中 Mn+7 还原为 Mn+4。