4种船载蔬菜硅窗与普通保鲜袋混装贮藏的环境气体与营养品质变化比较研究

Comparative Study on Gas Changes and Nutritional Quality of Four Kinds of Shipped Vegetables Mixed Storage with Silicone Window and Common Fresh-Keeping Bags

以青菜、青甘蓝、西兰花和茭白这4种常用船载蔬菜作为混合保鲜的研究对象,对硅窗保鲜与普通保鲜袋保鲜的保鲜效果进行对比研究。4种蔬菜采用有硅窗的高密度聚乙烯袋(硅窗面积为25 cm2)进行包装,并于(2±0.5)℃下储藏,每3 d测定一次保鲜袋中的O2和CO2体积分数、失重率、呼吸强度、抗坏血酸质量分数、叶绿素质量分数、丙二醛质量分数、褐变度、可溶性固形物质量分数、可溶性糖质量分数。结果表明:总体上对这4种蔬菜混装贮藏,硅窗保鲜的保鲜效果优于普通保鲜袋保鲜的效果。

A comparative study of the mixed storage effects with silicone window and common fresh-keeping bags was carried out on four kinds of common shipped vegetables,including pakchoi,green cabbage,broccoli and wild rice stem. The vegetables were packed by high density polyethylene bags with silicone window（its area was 25 cm2） and stored at 2 ±0.5 ℃. The concentrations of O2 and CO2,the weight loss rates,respiratory intensities,the contents of ascorbic acid,chlorophyll and malondialdehyde（MDA）,the browning degrees,the contents of soluble solids and soluble sugars were determined every three days. The result revealed that the storage effects of the four mixed vegetables with silicone window were better than that of common fresh-keeping bags.