摘要
研究了切割和包装(50μmPE保鲜膜)对欧芹贮藏期间叶绿素、含水率、失重率和腐烂指数的影响。实验结果表明,包装切割处理抑制了叶绿素降解和失重率增加,保持了较高的含水率。贮期结束时包装切割的欧芹腐烂指数低于包装不切割处理,能够有效保持原有的外观和品质。
Effects of cutting and packaging（50μm PE film）on the changes of chlorophyll, water contents, weight loss and decay index during storage were studied. The results showed that cutting and packaging inhibited the decrease of chlorophyll as well as the increase of weight loss, and retained higher water contents. Decay index of packaging and cutting treatment was lower than that of packaging and no cutting one, and held its original appearance and quality at the end of the storage period.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第8期160-161,共2页
Science and Technology of Food Industry
基金
中韩国际合作项目
河北省农林科学院重点项目(A03-1-07-08)
关键词
欧芹
切割
包装
贮藏
Parsley
cutting
packaging
storage
