| 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 |
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| 引用本文： | 高敏,岳凤丽,郝征红,傅茂润,陈庆敏.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[J].中国果菜,2019(7):6-11. |
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| 作者姓名： | 高敏 岳凤丽 郝征红 傅茂润 陈庆敏 |
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| 作者单位： | 山东省“十三五”高校特色农产品采后品控与综合利用重点实验室/山东农业工程学院食品科学与工程学院;齐鲁工业大学食品科学与工程学院 |
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| 基金项目： | 山东省现代农业产业技术体系项目(SDAITSDAIT-05-14) |
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| 摘 要： | 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。
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| 关 键 词： | 桔红心大白菜 温度 包装 销售过程 品质影响 |
Study on the Effect of Different Temperatures and Packaging on the Quality of Orange Leaf Head Chinese Cabbage in the Sale Process |
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| GAO Min,YUE Feng-li,HAO Zheng-hong,FU Mao-run,CHEN Qing-min.Study on the Effect of Different Temperatures and Packaging on the Quality of Orange Leaf Head Chinese Cabbage in the Sale Process[J].China Fruit and Vegetable,2019(7):6-11. |
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| Authors: | GAO Min YUE Feng-li HAO Zheng-hong FU Mao-run CHEN Qing-min |
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| Institution: | (Key Laboratory of Postharvest Quality Control of Special Agricultural Products and Comprehensive Utilization/College of Food Science and Technology, Shandong Agriculture and Engineering University, Jinan 250100, China;College of Food Science and Technology, Qilu University of Technology, Jinan 250353, China) |
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| Abstract: | GAO Min;YUE Feng-li;HAO Zheng-hong;FU Mao-run;CHEN Qing-min(Key Laboratory of Postharvest Quality Control of Special Agricultural Products and Comprehensive Utilization/College of Food Science and Technology, Shandong Agriculture and Engineering University, Jinan 250100, China;College of Food Science and Technology, Qilu University of Technology, Jinan 250353, China) |
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| Keywords: | Orange leafy head Chinese cabbage temperature packaging sales process quality impact |
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