摘要
采用不同贮藏温度(30℃和5℃)和包装材料(PE、OPP、OPP/PE膜)对百合进行保鲜包装,测定不同贮藏时间下的百合球茎Vc含量、总糖含量、色差、失重率和感官品质变化。结果表明:低温能够显著抑制百合失重,保持其较好的色泽和总糖含量。不同包装材料比较,具有较高透气率的PE、OPP膜保鲜效果较好,OPP/PE膜次之。低温与包装之间有较好的协同作用。
The lily was packaged in different packaging film bags and then stored at different temperature The changes of Vc,total sugar,color,loss of weight and quality of lily were studied during storage time. The results showed,low temperature storage reduced the loss of weight significantly and kept relative stability of color and total sugar,prolonged the shelf life of lily.Among different packaging materials,the PE、OPP films with high permeability had most positive preservation effect followed by OPP/PE film.Low temperature had a good synergism with the packaging.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第1期152-155,共4页
Food and Fermentation Industries
基金
“十一五”国家科技支撑计划重点课题(No．2006BAD30B02)
关键词
百合
包装材料
贮藏温度
品质
保鲜
lily
packaging
temperature
storage
quality
preservation
