不同温度和包装对桔红心大白菜销售过程的品质影响研究

Study on the Effect of Different Temperatures and Packaging on the Quality of Orange Leaf Head Chinese Cabbage in the Sale Process

为研究包装和温度对桔红心大白菜销售过程品质的影响,本文以天正桔红62号大白菜为试验材料,采用4℃加PE收缩膜包装、4℃不加PE收缩膜包装、20℃加PE收缩膜包装和20℃不加PE收缩膜包装四种方式进行销售试验的比较,定期测定不同处理方式下的失重率、可溶性固形物、VC含量、还原糖含量、可溶性蛋白含量以及进行感官评价,分析处理方式对桔红心大白菜主要品质指标的影响。结果表明,4℃+PE收缩膜包装最佳,其感官评价最高,失重率和营养成分损失最少,适合于销售时间较长的情况,销售时间在3d以内可选择20℃温度加PE收缩膜的方法。

In order to study the effect of different packaging and temperatures on the quality of orange leaf head Chinese cabbage during the sales process, in this paper, the test materials of Chinese cabbage"Tian-zhengjuhong NO. 62", were tested with four retailing methods, including 4 ℃+fresh-keeping film, 4 ℃ non film packaging, 20 ℃+fresh-keeping film packaging and 20 ℃ non film packaging, the effects of different marketing methods on main quality indexes of orange leafy head Chinese cabbage were analyzed. The results showed that 4 ℃+PE film packaging was the best way to sell orange leafy head Chinese cabbage. Its sensory evaluation was the highest, the weight loss rate and the loss of nutrients were the least. It was suitable for a long time of sale. If the selling time was less than 3 day, the sales method of 20 ℃+PE film could be selected.