硅窗袋保鲜芹菜的研究  

Study on storage of celery with Si-rubberbag

作　　者：张烜[1] 许学勤[1] 

机构地区：[1]江南大学教育部食品科学与安全重点实验室,无锡214036

出　　处：《食品科技》2007年第6期236-239,共4页Food Science and Technology

基　　金：江苏省科技厅攻关项目(DE2005329)

摘　　要：研究了不同温度以及硅窗袋内不同初始气体浓度比例对芹菜贮藏效果的影响,测定了芹菜贮藏过程中失重率、黄化率、腐烂率、呼吸强度、袋内O2、CO2含量、细胞膜透性、粗纤维含量等指标的变化,结果表明:温度对芹菜贮藏效果影响显著,但15℃与5℃环境下芹菜贮藏效果相差不大。硅窗袋充气气调包装可以延缓采后芹菜的衰老,延长芹菜的货架寿命,15℃环境下芹菜贮藏15d后仍具有较好的商品价值。其中初始气体比例为5%CO2/5%O2/90%N2的包装袋芹菜贮藏结束后品质最佳。The effects of different temperature and initial gasses ratio in Si-rubberbag on celery storage were studied, quality parameters including weight loss rate, etiolation rate,decay rate, respiration rate,changes of the concentration of oxygen and carbon dioxide in Si-rubberbag,cell membrane permeability and coarse-fiber contents were mensurated, The results showed that： the effect of temperature was significant on the quality of celery, but there were no obvious differences between the results of the storage at 15℃ and 5℃, Senescence of celery could be effectively delayed and the shelf life could be prolonged by MAP, celery still had good quality after 12 days at 15℃, Simultaneously,the package（5% O2/5%CO2/90%N2） has made the best effect.

关 键 词：硅窗袋 芹菜 温度 气调 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]