韩春阳,王建清,孙炳新,杨 帆.菠菜常温气调包装研究[J].包装工程,2012,33(17):49-52.
HAN Chun-yang,WANG Jian-qing,SUN Bing-xin,YANG Fan.Study on Modified Atmosphere Packaging of Fresh Spinach at Room Temperature[J].Packaging Engineering,2012,33(17):49-52. |
| 菠菜常温气调包装研究 |
| Study on Modified Atmosphere Packaging of Fresh Spinach at Room Temperature |
| 投稿时间：2012-06-08 修订日期：2012-09-10 |
| DOI： |
| 中文关键词: 菠菜 气调 包装 保鲜 |
| 英文关键词: spinach modified atmosphere packaging preservation |
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| 中文摘要: |
| 为在常温下保持菠菜的品质，延长其货架期，研究了气调包装对菠菜的保鲜效果。采用4种不同的配比的O-2，CO-2，N-2混合气体对菠菜进行包装，置于常温下贮藏，定期间隔2 d检测菠菜的失重率、呼吸速率、VC含量、叶绿素含量及感官指标的变化情况。实验结果表明：在常温下，当混合气体体积分数配比为10% O-2+10% CO-2+80% N-2时，菠菜的保鲜效果较好，在此条件下菠菜的货架寿命可达8 d。 |
| 英文摘要: |
| In order to preserve quality and prolong the shelf life of spinach at room temperature, the preservation effects of modified atmosphere packaging on spinach were studied. The spinach were packaged in four different gas proportions of O-2, CO-2, and N-2, and stored at room temperature. The weight loss, respiration speed, Vc content, chlorophyll content and sense index of spinach were measured each 2 days. The results indicated that the modified atmosphere packaging of 10%O-2+10%CO-2+ 80% N-2 presented better preservation effects than the other groups at room temperature and the spinach's shelf life can reach 8 days under this condition. |
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