不同薄膜包装方式对青花菜贮藏品质的影响

在4℃低温条件下，选用厚度为0.04mm的PE薄膜，采用4种包装方式（开口包装、无孔密封包装、直径1mm微孔密封包装和直径5mm大孔密封包装），研究了不同包装方式对青花菜贮藏品质的影响。结果表明，4种包装方式均能在一定程度上防止营养成分的降解，延缓采后青花菜衰老，提高其商品价值。但综合外观和营养品质分析来看，MAP包装方式的贮藏效果由高到低分别为：无孔MAP密封包装>小孔MAP密封包装>大孔MAP密封包装>开口包装。

The Effect of Different Packaging Treatment on the Quality of Broccoli (Brassica oleroea Var. Italica)

In order to study the storage quality with different modified atmosphere packaging （MAP） treatments, and explore the best storage way which can give the useful reference for the refreshing of broccoli （Brassica oleroea var. Italica ）. At 4℃ , the effect of four types of modified atmosphere packaging （MAP） treatments on the storage quality, including the weight loss, chlorophy Ⅱ, anthocyanin, protein and vitamin C, was examined in broccoli （Brassica oleroea var.Italica ） during storage times. The results showed that at 4℃, most of nutrition composition decreased significantly in open packaging. Under the modified atmosphere packaging storage, most of nutrition composition appeared to fluctuate slightly. In the present study, the best method for preserving the nutrition in broccoli heads after harvest was storage of broccoli in MAP without hole and refrigeration at 4℃. The packaging storage with PE can effectively delay the aging of broccoli （Brassica oleroea var.Italica ）, aiming to keep its fresh.