摘要
以鲜切莴笋为原料,研究聚丙烯(PP)保鲜盒和真空包装下鲜切莴笋在低温贮藏期间品质的变化.实验结果表明:两种包装下的鲜切莴笋在9h时品质良好,而24h后的鲜切莴笋已不具有商业价值,真空包装能够有效地控制鲜切莴笋的失重率、呼吸强度、叶绿素损失率、细菌总数,提高莴笋的感官品质和营养价值.
The fresh sliced asparagus lettuce were packaged by using PP fresh-keeping box and vacuum packaging, studying the change of different packages on the quality of the fresh sliced asparagus lettuce during the low temperature refrigeration. The results showed that the fresh sliced asparagus of the two packages contained the quality on the 9 h hour, but it had the poor quality without the shelf value on the 24 h hour and the vacuum packaging had the better ability to control the weight loss, respiration rate, chlorophyll loss, and total bacterium during storage period, improving the sensory quality and nutritional value of fresh sliced asparagus.
作者
叶春苗
YE Chun-miao(Liaoyang Vocational College of Technology, Liaoyang Liaoning 111000)
出处
《辽宁师专学报（自然科学版）》
2016年第4期105-108,共4页
Journal of Liaoning Normal College(Natural Science Edition)
基金
辽宁省高等学校科学研究一般项目(L2014325)
关键词
莴笋
包装
品质
Asparagus Lettuce
package
quality
