| 不同保鲜剂和包装材料对鲜切西芹保鲜效果研究 |
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| 引用本文： | 刘少典,韩军岐. 不同保鲜剂和包装材料对鲜切西芹保鲜效果研究[J]. 长江蔬菜, 2009, 0(12). DOI: 10.3865/j.issn.1001-3547.2009.12.009 |
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| 作者姓名： | 刘少典 韩军岐 |
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| 作者单位： | 1. 山东济宁市农业科学研究院,272031
2. 陕西师范大学食品工程与营养科学学院 |
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| 摘 要： | 研究了过氧化氢、柠檬酸与氯化钙组合,以及不同包装材料高密度聚乙烯薄膜(HDPE)、普通聚乙烯薄膜(PE)及低密度聚乙烯薄膜(LDPE)对鲜切西芹的保鲜作用.试验结果表明,过氧化氢+柠檬酸+氯化钙组合时鲜切西芹有保鲜作用,可降低失重率,使呼吸代谢、相时电导率处于较低水平,鲜度指数也明显高于对照.LDPE,HDPE,PE三种包装材料对鲜切西芹的保鲜效果影响不明显.0.15%H2O2+0.1%CA+0.4%CaCl2组合对鲜切西芹的保鲜效果最好,贮藏9 d时,鲜度指数仍达到76.9%.
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| 关 键 词： | 鲜切西芹 保鲜剂 包装材料 |
Study on Different Preservation and Packaging Material of Fresh-cut Celery |
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| LIU Shaodian,HAN Junqi. Study on Different Preservation and Packaging Material of Fresh-cut Celery[J]. Journal of Changjiang Vegetables, 2009, 0(12). DOI: 10.3865/j.issn.1001-3547.2009.12.009 |
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| Authors: | LIU Shaodian HAN Junqi |
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| Affiliation: | 1.Research Insititute of Agriculture Science;Jining;Shandong 272031;2.College of Food Engineering and Nutritional Science;Shanxi Normal University |
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| Abstract: | The effect of the H2O2,CA and CaCl2 on the preservation of fresh-cut celery was studied coupled with the different packaging materials(LDPE,PE,HDPE) during storage.The results showed that:the combination of H2O2 + CA + CaCl2 had preservation effect,could decrease the weight-loss ratio,retain respiration,made the relative electrical conductivity in a low level,the freshness index was also higher than the CK.Three different packaging materials under the conditions in low-temperature preservation had no signif... |
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| Keywords: | Fresh-cut celery Preservation Packaging materials |
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