| 气调包装对超市常温销售的鲜切芹菜品质影响研究 |
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| 引用本文： | 张敏.气调包装对超市常温销售的鲜切芹菜品质影响研究[J].包装工程,2007,28(3):48-50. |
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| 作者姓名： | 张敏 |
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| 作者单位： | 西南大学,重庆,400715 |
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| 基金项目： | 西南大学实验室开放(创新)基金 |
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| 摘 要： | 在超市常温销售的环境下,分别选用体积分数(后同)为5% O2,15% CO2,80% N2;10% O2,10% CO2,80% N2;20% O2,60% CO2,20% N2 3种气调比例对鲜切芹菜进行气调包装.测定芹菜的失重率,黄化率,维生素C,叶绿素和感官评价等指标.实验结果表明,在这3种气调搭配中,10% O2,10% CO2,80% N2对鲜切芹菜的品质保存效果最好.
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| 关 键 词： | 气调包装 常温 鲜切芹菜 |
| 文章编号： | 1001-3563(2007)03-0048-03 |
| 修稿时间： | 2006-12-31 |
Study on the Influence of MAP on Quality of Fresh-cut Celery at Room Temperature |
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| ZHANG Min.Study on the Influence of MAP on Quality of Fresh-cut Celery at Room Temperature[J].Packaging Engineering,2007,28(3):48-50. |
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| Authors: | ZHANG Min |
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| Affiliation: | Southwest University, Chongqing 400715, China |
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| Abstract: | Fresh-cut celery sold on supermarket at room temperature and packed with three atmosphere proportion of 5% O2, 15% CO2,80% N2; 10% O2, 10% CO2,80% N2; and 20% O2,60% CO2,20% N2 was studied. The results indicated 10% O2,10% CO2,80% N2 is the best atmosphere proportion for keeping fresh of fresh-cut celery through testing the qualities such as losing-weight, yellowing rate, vitamin C content, chlorophyll content, and sensory. |
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| Keywords: | MAP normal temperature fresh-cut celery |
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