不同薄膜包装对茭白贮藏过程中品质变化的影响  

Influence of Different Membrane Packages on Quality of Zizania aquatica L.During Low Temperature Storage

作　　者：邓云[1] 王焱东[1] 肖晨龙[1] 沈永培[2] 平健[2] 曹林奎[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]上海练塘叶绿茭白有限公司,上海201715

出　　处：《上海交通大学学报（农业科学版）》2010年第1期87-90,共4页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：上海市科委科技发展基金项目(0639H1N09)

摘　　要：以带壳鲜茭白为试材,用低密度聚乙烯和复合薄膜进行包装处理,在(1±1)℃和90%～95%RH下贮藏40d,分析茭白叶绿素、纤维素、木质素、嫩度、表皮色泽和维生素C等品质变化,结果表明:薄膜包装对茭白表皮的绿化、纤维化、木质化、Vc降解和失重都有一定的延缓作用,其中复合膜包装的贮藏效果比低密度聚乙烯更为显著,贮藏40d后,叶绿素、木质素和硬度增加量比低密度聚乙烯包装分别低11.9%、17.1%和3.6%,白度指数和Vc保留率分别高5.6%和17.45%。表明复合保鲜膜更适合于带壳茭白保鲜。The Zizania aquatica L.packaged with two different package films were stored at(1±1)℃ and 90%～95% relative humidity.After 40 days,main physicochemical quality changes were evaluated.The results showed that,compared with the control,the membrane packages effectively inhibited greening and lignifying,decreased degradation of Vc and weight loss,reduced brown and decay.The complex membrane package was more efficient for improving post-harvest quality of Zizania aquatica L.than low density polyethylene.After 40-...

关 键 词：茭白 保鲜膜 木质化 白度指数 品质 

分 类 号：S645.2[农业科学—蔬菜学]