活性PE保鲜膜对鲜切西兰花的保鲜性能研究

Study on Fresh-Keeping Performance of Active PE Packaging Fresh-Keeping Film

西兰花是营养含量很高但却高度易腐烂的蔬菜,为了延长西兰花的货架期,本实验使用PE作为基质,分别通过添加一定比例的PE粉料、MP-1抗氧化剂、无水氯化钙或丁香酚,制备了4种不同的PE保鲜膜,并以西兰花为保鲜对象,考察其保鲜性能。测定了PE保鲜膜的机械性能、氧气透过率、透湿性、透光率及雾度等指标,评价了西兰花的失重率、感官质量、相对电导率、Vc含量和叶绿素含量等鲜度指标。结果发现添加丁香酚的PE保鲜膜保鲜性能最好,能延长西兰花2~3d的货架期,添加无水氯化钙的PE保鲜膜对西兰花的保鲜效果不佳。

Broccoli is a highly perishable vegetable with high nutritional content.In order to extend the shelf life of broccoli,we used PE as a substrate,and prepared four different types of PE fresh-keeping films by adding a certain proportion of PE powder,filler,anhydrous calcium chloride,or eugenol,respectively.Broccoli was used as a fresh-keeping object to investigate fresh-keeping performance of the prepared films.The mechanical properties,oxygen permeability,moisture permeability,light transmittance,and haze of PE fresh-keeping films were measured,and the freshness indexes of broccoli such as weight loss rate,sensory quality,relative electrical conductivity,Vc content,and chlorophyll content were evaluated.The results showed that the PE film added with eugenol had the best fresh-keeping performance and could prolong the shelf life of broccoli for 2 to 3 days.The PE film added with anhydrous calcium chloride had no fresh-keeping effect on broccoli.