对比PE膜与微孔膜对冷藏青萝卜品质的影响

A comparative study on quality of green radish treated by PE film and micro-perforated film at cold storage

为探讨包装材料对青萝卜采后贮藏品质的影响,以卫青萝卜为试材,在(2.0±0.5)℃冷藏条件下,分别采用PE膜、微孔膜对卫青萝卜进行包装,比较了卫青萝卜主要理化及感官指标变化。结果表明:贮藏期间PE膜组和微孔膜组的VC、酸度、可溶性固形物、亚硝酸盐以及还原糖含量变化基本一致,均为先上升后下降。微孔膜组的VC含量、酸度、可溶性固形物含量和失重率均比PE组高;PE组的淀粉酶活性、还原糖和亚硝酸盐含量高于微孔膜组;微孔膜组的质构指标和感官指标优于PE组;二者色差指标差异不明显。微孔膜包装处理的卫青萝卜最佳食用期为5周,最佳贮藏期为11周。PE组包装处理的卫青萝卜品质随着贮藏时间的延长而逐渐下降,最佳贮藏期为9周。微孔膜组的卫青萝卜品质更佳。

In order to investigate the effect of the packing materials on the storage quality of green radish, the main physical physics and chemistry indicators and sensory indexes of Weiqing radish were com- pared at （2. 0 ~ 0. 5） ＂C, which treated by the polyethylene film （PE） and micro-perforated film. The results showed that, the con- tents of vitamin C, acidity, soluble solids content and weight loss rate of the treated by micro perforated film were higher than those of the PE film group. The amylase activity, contents of reducing sugar and nitrite in the treatment of PE film were higher than those in mi er^perforated group. The texture index and sensory index of the Weiqing radish treated by micro-perforated film were superior to that of PE film group. The color difference was not obvious. The best edible period of micro-perforated packaging was storage for 5 weeks, the best preservation period for 10 weeks. The quality of PE group decreased gradually with the extension of storage time, the best stor- age period for 9 weeks. The quality of micro-perforated group was significantly better.