Effect of storage temperature on quality of modified atmosphere package on Chinese little greens
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摘要: 为研究低温对采后鸡毛菜保鲜效果的影响,将鸡毛菜进行自发气调包装,然后在0、4、8、12℃下贮藏,通过测定贮藏期间感官品质、电导率、叶绿素、VC、菌落总数等来比较不同贮藏温度的保鲜效果。结果表明:0℃下贮藏的鸡毛菜保鲜质量最好,有效地维持了鸡毛菜的感官品质,减缓了鸡毛菜维生素C的氧化分解,同时有效抑制了鸡毛菜腐败变质和叶绿素的损失。Abstract: The preservation effect of modified atmosphere package on Chinese little greens stored under 0,4,8and 12 ℃ were studied. The sensory quality,electrical conductivity,chlorophyll,VCand total bacteria were determinted to evaluate the preservation effect under different temperatures. Results indicated that Chinese litttle greens storaged under 0 ℃ had the best preservation effect. It kept good sensory quality,delayed the degradation of VC. It maintained rotten and loss of chlorophyll.
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Keywords:
- Chinese little greens /
- modified package /
- storaged temperature /
- reservation effect
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