李娟萍,曹玥,李东立,许文才,廖瑞娟,石佳子.功能集成保鲜包装设计在小油菜保鲜中的应用[J].包装工程,2018,39(3):1-6.
LI Juan-ping,CAO Yue,LI Dong-li,XU Wen-cai,LIAO Rui-juan,SHI Jia-zi.Application of Design of Function Integrated Fresh-keeping Package in Preservation of Chinese Cabbage[J].Packaging Engineering,2018,39(3):1-6. |
| 功能集成保鲜包装设计在小油菜保鲜中的应用 |
| Application of Design of Function Integrated Fresh-keeping Package in Preservation of Chinese Cabbage |
| 投稿时间：2017-11-13 修订日期：2018-02-10 |
| DOI：10.19554/j.cnki.1001-3563.2018.03.001 |
| 中文关键词: 小油菜 双功能集成 保鲜包装 功能薄膜 高透湿薄膜 |
| 英文关键词: Chinese cabbage double function integrated fresh-keeping package functional film film having high water vapor transmission rates |
| 基金项目:国家自然科学基金（31471653）；北京市教委2011协同创新项目（04190116008）；北京印刷学院科研项目（04190117019） |
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| 中文摘要: |
| 目的 以实验室自制功能薄膜A（高透湿性薄膜）和功能薄膜E（高透氧、高透二氧化碳薄膜）为原料，运用多功能集成设计理论，设计2种双功能集成保鲜包装袋，探索评价这种功能集成保鲜包装对小油菜保鲜的影响。方法 以小油菜作为保鲜对象，评价2款双功能集成保鲜袋对包装袋内顶空气体、小油菜外观品质、维生素C含量、总可溶性固形物含量、质量损失率的影响。结果 功能集成保鲜包装在常温下延长了小油菜的货架期，货架期从裸放条件下的2 d延长到4~5 d。结论 双功能集成保鲜袋可以有效减缓小油菜的呼吸速率，减少营养成分的流失，维持小油菜外观品质，避免了凝露现象，有效延长了小油菜的货架期。 |
| 英文摘要: |
| The work aims to design two kinds of double function integrated fresh-keeping packages, and discuss and evaluate the effects of such function integrated fresh-keeping package on the Chinese cabbage by applying the multi-function integrated design theory, with the functional film A (film with high water vapor permeability) and functional film E (film with high oxygen permeability and carbon dioxide permeability) prepared by the laboratory as the raw materials. With the Chinese cabbage as the preservation object, the effects of two types of double function integrated fresh-keeping packages on the headspace gas, appearance quality of Chinese cabbage, contents of VC and total soluble solid, and the mass loss rate were evaluated. The double function integrated fresh-keeping package prolonged the shelf life of the Chinese cabbage at room temperature. The shelf life was extended from 2 d (when exposed) to 4~5 d. The double function integrated fresh-keeping package can effectively slow down the respiratory rate, reduce the loss of nutritional ingredient, maintain the appearance quality and avoid the condensation of Chinese cabbage, thus effectively prolonging its shelf life. |
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