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Effects of perforated polythene fresh-keeping bags of different diameters on vegetables
Author(s): LIU Yang, WANG Nai-xin, CHEN Chun-fang, LV Yan-an, LI Jin-cai
Pages: 260-
262
Year: 2009
Issue:
1
Journal: Science and Technology of Food Industry
Keyword: 保鲜袋; 开孔孔径; 蔬菜;
Abstract: 为探讨不同孔径有孔保鲜袋的保鲜效果,以青花菜、菠菜、番茄及黄瓜为材料,进行了无孔和开孔孔径为1、5、9mm的聚乙烯保鲜袋包装实验.结果表明:4种蔬菜的失水率均随开孔孔径的增大而增大,青花菜和菠菜贮藏3d后,1mm孔径处理的色差|a*b*|最小,叶绿素、蛋白质含量最高;番茄和黄瓜贮藏5d后,1mm孔径处理的色差|a*b*|最小,丙二醛含量最低,番茄果实硬度也最高.保鲜袋的开孔孔径时蔬菜的保鲜效果有显著影响,64cm2开1个1mm小孔的保鲜袋适宜青花菜、菠菜、番茄及黄瓜的保鲜.
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