气调包装和烫漂处理对青菜货架期的影响

Effects of modified atmosphere packaging and blanching on quality of pakchoi during storage:

研究了气调包装、烫漂处理及吸乙烯剂对青菜贮藏品质的影响。结果表明，打孔薄膜包装的质量优于对照，气调包装优于打孔薄膜包装，在３ 种气调包装中以２ ％ Ｏ２ ＋ ２ ％ ＣＯ２ 的气调包装的质量为最好，在此条件下于２ ℃贮藏９ ｄ 后仍有较好的品质；适当温度烫漂处理可以减轻青菜贮藏中的黄化，其中以４６ ℃烫漂８ ～１０ ｍｉｎ 处理为最佳，在此条件下于２ ℃贮藏７ ｄ 后有较好的品质；２ ％以上浓度的乙烯吸收剂对青菜贮藏影响显著。

The effect of modified atmosphere packaging,blanching and ethyleme absorbent on quality of pakchoi was studied in this experiment.The results proved that the quality of pakchoi in perforated package was better than that in control,but was not so good as that in modified atmosphere package.Among the three modified atmosphere packages,the one with 2%O 2+2%CO 2 was the best and in it the pakchoi had a 9 day shelf life at 2℃.Blanching would decrease yellowing of pakchoi during storage and pakchoi blanched at 46℃ for 8 to 10 min had the best quality with a 7 day shelf life under 2℃.The effect of more than 2% ethylene absorbent on pakchoi during storage is significant.