摘要
主要研究包装规格对鲜切西兰花品质的影响。试验以大、中、小3种包装量进行样品处理后,避光贮存在10℃条件下6 d,检测包装袋内气体组成、呼吸强度、叶绿素及总体感官评价。结果显示:大、中包装的西兰花叶绿素含量较高,但O2消耗较快,CO2积累较大,有氧呼吸受到抑制,进行无氧呼吸,组织易腐烂,伴有难闻的异味。小包装西兰花无氧呼吸发生延迟,异味较轻,无腐烂褐变,外观品质较好。综上,适量包装能够有效提高鲜切西兰花的品质。
The effect of packaging amount on quality of fresh-cut broccoli was studied in this paper. Three different packaging amounts were selected. The samples were stored in 10 ℃ for 6 d. The headspace gas composition in the bag, respiratory rate, chlorophyll content and sensory quality of fresh cut broccolis were studied. The results showed that treatments of large and middle package amount exhibited higher chlorophyll content than small package amount. However, broccolis in large and middle packaging treatments had faster consumption of O2 and accumulation of CO2, which inhibited aerobic respiration and induced anaerobe respiration, and then leading to the worse sensory quality. In summary, the right packaging amount could improve effectively the quality of fresh cut broccoli.
出处
《食品工业》
北大核心
2014年第10期128-131,共4页
The Food Industry
基金
北京市农业科技项目(2013010202)
现代农业产业技术体系建设专项资金(编号:CARS-25)
关键词
鲜切
西兰花
包装规格
呼吸强度
fresh cut
broccoli
packaging amount
respiration
