低温及薄膜包装对青菜保鲜效果的影响
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- 英文论文题名：Effects of low temperature and plastic membrane packaged on the preservation of greengrocery
- 论文作者：林永艳 ; 谢晶 ; 朱军伟 ; 何蓉
- 英文论文作者：Yongyan Lin ; Jing Xie ; Junwei Zhu ; Rong He ; College of Food Science and Technology ; Shanghai Ocean University
- 年：2014
- 作者机构：上海海洋大学食品学院;
- 论文关键词：青菜 ; 低温 ; 薄膜包装 ; 保鲜效果
- 英文论文关键词：Greengrocery ; Low temperature ; plastic packaging ; preservation
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TS255.3
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：4
- 文件大小：538k
- 原文格式：O
- 会议级别：全国
摘要
本文研究了在不同温度下,采后用薄膜密封包装的青菜在贮藏保鲜期间的品质变化。实验结果表明,薄膜包装和低温可以有效地减少青菜的失重率和营养成分的损失,减缓亚硝酸盐的增加,抑制青菜的黄化速度;青菜最佳贮藏温度是0℃,货架期可达50天。
Quality changes of greengrocery packaged with plastic membrane were studied at different temperature during preservation.The result shows that the plastic packaging and the low temperature can decrease the weight loss rate of greengrocery and nutrition losses elementary effectively,delay the decrease of the nitrite content,and inhibit greengrocery etiolating significantly.The best storage temperature of greengrocery is 0℃ and its shelf life can be prolong to 50 days.
Quality changes of greengrocery packaged with plastic membrane were studied at different temperature during preservation.The result shows that the plastic packaging and the low temperature can decrease the weight loss rate of greengrocery and nutrition losses elementary effectively,delay the decrease of the nitrite content,and inhibit greengrocery etiolating significantly.The best storage temperature of greengrocery is 0℃ and its shelf life can be prolong to 50 days.
引文
[1]徐静,王小燕,邹剑锋等.青菜短期贮藏方法初步研究[J].江西农业学报,2007,19(4):42-43.
[2]吴允才,李保国,石茂占.真空预冷处理对小青菜品质影响的实验研究[J].食品科技,2011,36(8):36-39.
[3]沈莲清,王向阳,黄光荣.气调包装和烫漂处理对青菜货架期的影响[J].浙江农业学报,1999,11(5):249-252.
[4]曹菲,张蕾,田春燕.贮藏温度及包装薄膜对青菜品质的影响[J].包装工程,2004,25(6):33-35.
[5]GB/T 12293-1990,水果、蔬菜制品可滴定酸度的测定[S].
[6]GB 5009.33-2010,食品中亚硝酸盐与硝酸盐的测定[S].
[7]GUO L.,Ying M.,Da-Wen S.,et al.Effects of controlled freezing-point storage at 0℃on quality of green bean as compared with cold and room-temperature storages[J].Journal of Food Engineering,2008,86(1):25-29.
[8]刘晓丹,谢晶,徐世琼等.预冷方式与贮藏温度对青菜品质变化的影响[J].保鲜与加工,2005,29(4):32-34.
[9]刘敏,谢晶.苋菜品质分析及货架寿命的预测[J].食品工业科技,2008,29(4):252-257.
[10]Nanda,S.,Rao,D.V.S.,&Krishnamurthy,S.(2001).Effects of shrink film wrapping and storage temperature on the shelf-life and quality of pomegranate fruits cv.Ganesh.Postharvest Biology and Technology,22,61-69.
[11]高秀瑞,刁春英,张春锋等.低温贮藏对3种蔬菜亚硝酸盐含量的影响[J].河北农业科学,201 1,15(8):65-68.
[12]孙威.叶类蔬菜贮存过程中硝酸盐和亚硝酸盐的含量研究[D].东北师范大学,2006.
[2]吴允才,李保国,石茂占.真空预冷处理对小青菜品质影响的实验研究[J].食品科技,2011,36(8):36-39.
[3]沈莲清,王向阳,黄光荣.气调包装和烫漂处理对青菜货架期的影响[J].浙江农业学报,1999,11(5):249-252.
[4]曹菲,张蕾,田春燕.贮藏温度及包装薄膜对青菜品质的影响[J].包装工程,2004,25(6):33-35.
[5]GB/T 12293-1990,水果、蔬菜制品可滴定酸度的测定[S].
[6]GB 5009.33-2010,食品中亚硝酸盐与硝酸盐的测定[S].
[7]GUO L.,Ying M.,Da-Wen S.,et al.Effects of controlled freezing-point storage at 0℃on quality of green bean as compared with cold and room-temperature storages[J].Journal of Food Engineering,2008,86(1):25-29.
[8]刘晓丹,谢晶,徐世琼等.预冷方式与贮藏温度对青菜品质变化的影响[J].保鲜与加工,2005,29(4):32-34.
[9]刘敏,谢晶.苋菜品质分析及货架寿命的预测[J].食品工业科技,2008,29(4):252-257.
[10]Nanda,S.,Rao,D.V.S.,&Krishnamurthy,S.(2001).Effects of shrink film wrapping and storage temperature on the shelf-life and quality of pomegranate fruits cv.Ganesh.Postharvest Biology and Technology,22,61-69.
[11]高秀瑞,刁春英,张春锋等.低温贮藏对3种蔬菜亚硝酸盐含量的影响[J].河北农业科学,201 1,15(8):65-68.
[12]孙威.叶类蔬菜贮存过程中硝酸盐和亚硝酸盐的含量研究[D].东北师范大学,2006.