水芹菜硅窗袋气调保鲜初始气体成分的优化研究  

作　　者：许学勤[1] 张烜[1] 唐峰[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品工业科技》2007年第12期187-189,共3页Science and Technology of Food Industry

基　　金：江苏省科技厅攻关项目(DE2005329)

摘　　要：对水芹菜在常温下(15℃)采用不同初始气体成分硅窗袋包装的贮藏效果进行了研究,研究表明:硅窗袋包装保鲜水芹最佳初始气体成分为O24.48%/CO22.78%/N292.74%;充气硅窗袋包装能较快速地抑制水芹菜的呼吸作用,其贮藏效果明显好于不充气包装。At 15℃, the effects of different initial gasses ratio in modified atmosphere packaging （MAP） with Sirubberbag of oenanthe javanica were studied. The results showed that the package （4.48% 02/2.78% CO/92.74% N2 ） had made the best effect; the respiration could be effectively restrained by MAP with Si-rubberbag, and the effects were much better than the packages without MAP.

关 键 词：水芹菜 硅窗袋 气调 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]