引用本文:曾顺德, 高伦江, 曾小峰, 程杨, 商桑, 尹旭敏.不同包装材料对瓢儿菜贮运保鲜效果的影响[J].西南大学学报(自然科学版),2019,41(6):1~7
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不同包装材料对瓢儿菜贮运保鲜效果的影响
曾顺德, 高伦江, 曾小峰, 程杨, 商桑, 尹旭敏
重庆市农业科学院, 重庆 401329
摘要:
以瓢儿菜为试材,研究4℃冷藏下普通PE袋、4孔OPP自粘袋、微孔气调保鲜袋对瓢儿菜保鲜效果的影响.结果表明,微孔气调保鲜袋与散装对照相比感官评分高96.68%,呼吸强度低30.97%,抗坏血酸(Vc)高31.33%,ΔE值低10.83%,MDA累积程度低21.05%,SOD酶活性高47.27%;微孔气调保鲜袋的保鲜效果优于PE袋和4孔OPP自粘袋,可作为优选包装材料用于瓢儿菜保鲜.
关键词:  包装材料  瓢儿菜  保鲜
DOI:10.13718/j.cnki.xdzk.2019.06.001
分类号:S609+.3
基金项目:重庆市科技支撑示范工程项目(cstc2014fazktjcsf80017);重庆市社会民生科技创新专项(cstc2015shmszx80004).
Effect of Packaging Materials on Preservation of Tatsoi (Brassica narinosa Bailey) During Storage and Transportation
ZENG Shun-de, GAO Lun-jiang, ZENG Xiao-feng, CHENG Yang, SHANG Sang, YIN Xu-min
Chongqing Academy of Agricultural Sciences, Chongqing 401329, China
Abstract:
In this study, tatsoi (Brassica narinosa Bailey) was taken as the experiment material to find out the effects of normal PE bags, OPP adhesive 4-hole bags and microporous air bags on the preservation of this vegetable stored at 4℃. The results indicated that compared with the bulk control, the microporous air bags increased the sensory scores, Vc and SOD of tatsoi by 96.68%, 31.33% and 47.27% and decreased its respiration intensity, ΔE and MDA accumulation by 30.97%, 10.83% and 21.25%, respectively. The preservation effect of microporous air bags was better than that of PE bags and OPP adhesive 4-hole bags and, therefore, is recommended as the best packaging material for preserving tatsoi.
Key words:  packaging material  tatsoi (Brassica narinosa Bailey)  preservation
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