保鲜袋对白菜贮藏保鲜效果的影响

[目的]研究不同包装形式的白菜品质在贮藏期间的变化规律。[方法]以青帮白菜为材料,采用无包装和保鲜袋2种方式对其进行包装处理,将经过处理的白菜单层有序摆放于自制的贮藏架上,通过对通风库内不同贮藏期白菜的生理品质指标进行测定,研究通风库中保鲜袋对贮藏白菜的保鲜效果。[结果]试验表明,经过保鲜袋包装处理能显著延缓白菜失重速率,降低VC含量损失,有效抑制粗纤维含量的生成;但蛋白质含量一直处于较低水平;贮藏中后期,白菜腐烂严重。[结论]为白菜的贮藏保鲜、降低贮藏损失提供参考。

Effects of Freshness Protecti on Package on Storage and Preservation of Chinese Cabbage

Objective] To research the change law of Chinese cabbage quality in different packaged forms during storage.[Method] With Chi-nese cabbage as the raw materials,two modes of no package and freshness protection package were carried out.The processed Chinese cabbage were stored on the self-made shelf with single-layer and well-ordered principle.Physical quality indicators of Chinese cabbage were detected in ventilated storage.The preservation effects of freshness protection package on the stored Chinese cabbage were researched.[Result] Treatment of freshness protection package significantly delayed the weight loss rate of Chinese cabbage,reduced the loss of VC content,effectively restricted the generation of crude fiber content.However,protein content was still at a relatively low level.In the middle and late stages of storage,Chinese cab-bage was badly decayed.[Conclusion] This research provides references for the storage and preservation of Chinese cabbage,and for the reduction of storage loss.