聚乳酸薄膜对西兰花的保鲜效果分析

Effect of Polylactic Acid Film Packaging on Preservation of Broccoli

用聚乳酸(polylactic acid,PLA)薄膜包装西兰花,以聚乙烯(polyethylene,PE)薄膜包装和无膜包装为对照组,在(20±3)℃条件下对西兰花的相关指标进行定期测定,研究PLA薄膜对西兰花的保鲜效果。结果表明:在PLA薄膜、PE薄膜和无膜包装贮藏过程中,西兰花的VC、叶绿素含量均呈下降趋势,且前者含量明显高于后两者,而相对电导率、过氧化物酶活性均呈上升趋势,前者明显低于后两者。可见,PLA薄膜包装处理对常温条件下的西兰花有明显的保鲜效果,能有效地延长西兰花的常温货架期。

Polylactic acid（PLA） film was applied to preserve broccoli with polyethylene（PE） film packaging and without packaging as controls. The effect of PLA film on preservation of broccoli quality was investigated by periodically recording quality changes during storage at a constant temperature of（20 ± 3） ℃. The results showed that the vitamin C and chlorophyll contents of broccoli were declined, while the relative conductivity and peroxidase（POD） activity were increased during storage under all three packaging conditions. The broccoli packaged in PLA film showed minimum changes. From the above results it is clear that PLA film can preserve broccoli quality obviously and effectively prolong its shelf life at normal temperature.