冷藏温度和薄膜半封闭包装对小白菜贮藏品质的影响  

Effect of Cold Storge Temperature and Film Semi-Sealed Packaging on Storage Qualities of Chinese Cabbage

作　　者：费斐[1] 侯建设[1] 田莹[1] 李丹[1] 车怀智 

机构地区：[1]海军医学研究所,上海200433 [2]中恒粮油工程技术有限公司,陕西西安710082

出　　处：《食品研究与开发》2010年第5期157-159,共3页Food Research and Development

摘　　要：研究冷藏温度和薄膜半封闭包装对小白菜贮藏期间黄化、腐烂和失水的影响。结果表明,与9℃下小白菜相比,2℃贮藏明显控制黄化和腐烂;与对照相比,薄膜半封闭包装防止贮藏期间小白菜的大量失水,但并不促进2℃下小白菜的腐烂。结论：较低冷藏温度（0℃~2℃）和薄膜半封闭包装相结合可有效延长小白菜的保鲜期,达到25 d。To explore technical to prolong the storage life,the effects of cold storage temperature and film semi-sealed packaging on yellowing,rotting and water loss in Chinese cabbage during storage were studied.Results showed 2 ℃ controlled yellowing and rotting in Chinese cabbage after storage compared to 9 ℃.Film semi-sealed packaging arrested water loss badly without promoting rot in the vegetable stored at 2 ℃compared to control.Conclusion： lower storage temperature combined with film semi-sealed packaging can effectively prolong the storage life of Chinese cabbage to 25 days.

关 键 词：小白菜 冷藏 薄膜半封闭包装 

分 类 号：S634.3[农业科学—蔬菜学]