不同因素对包装后小叶香菜保藏品质的影响

Effect of different factors on packaged coriander quality during storage

通过正交实验,主要讨论冬季大棚中的小叶香菜在不同储藏时间、储藏温度、薄膜打孔个数、薄膜种类和香菜质量各因素对香菜保藏的呼吸速率、失重率、POD、PPO和感官评定的影响,并通过Duncan多重比较分析各个条件对香菜保藏中各个指标的影响差异。实验结果表明,时间、温度对香菜失重率和感官影响占五种因素总影响的较大;打孔、薄膜和香菜盛装质量等非温度因素的影响占五种因素总影响的较小。1号膜和2号膜所具有的透气性和透湿性包装,使用薄膜打孔辅助透气透湿,香菜盛装质量可在55g左右,有利于香菜的储藏保鲜。这也说明使用非温度控制延长香菜的保鲜期,可以进一步减少普通车运过程中的腐烂和品质下降,在现实中有一定的指导意义。

Influence of different factors such as：time,temperature,punching ,films and mass that were detected in the coriander storage by using the orthogonal experiment. The respiratory rate,weight loss rate,POD （Peroxidase）,PPO（Polyphenol Oxidase） and sensory were evaluated by Duncan comparison. The experimental results showed that there were more influence of time and temperature in whole 5 factors while punching,film and mass was fewer. It was meaningful to the temperature-off control for the storage of coriander. Packaging 1 and 2,with a particular gas transmittance and permeability of water,adding punching and mass of 55g,could extend the storage of coriander. It also suggested that temperature-off control,extending the freshness of coriander,would reduce loss in common temperature transport and have certain guiding significance in the reality.