微孔保鲜膜对黄瓜贮藏保鲜效果的影响  

The Influence of Microporous Film on Storage and Keep Fresh Effect of Cucumber

作　　者：吴珊珊[1] 李善菊[1] 孙晓侠[1] 李作美[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《蚌埠学院学报》2014年第2期21-23,共3页Journal of Bengbu University

基　　金：蚌埠学院自然科学研究项目(2011ZR13)

摘　　要：以津春2号黄瓜为试材,采用厚度均为0.03 mm的微孔保鲜膜与常规低密度聚乙烯(LDPE)膜分别包装,贮藏于(12±1)℃、相对湿度85%的条件下,研究贮藏期内黄瓜失重率、硬度、可滴定酸、叶绿素和Vc含量的变化。实验结果表明:与对照LDPE膜相比,微孔保鲜膜贮藏有利于保持津春2号黄瓜的水分和硬度,有利于减缓叶绿素的降解,对可滴定酸和Vc的作用不明显。The cucumber of ＂Jinchun 2＂was packed with the 0.03 mm microporous film and 0.03 mm low density polyethylene （LDPE） film respectively,and was stored under the condition of （12 ±1） de-gree of temperature ,and relative humidity of 85% as the test material .The changes in content of weight loss rate,firmness,titrable acid,chlorophyll,vitamin C were studied during the storage time .The experi-mental results indicated that：the water and firmness of the cucumber packed by microporous film could be effectively maintain ,the degradation of chlorophyll could be slowed down ,the titrable acid and vitamin C were not influenced clearly .

关 键 词：黄瓜 微孔膜 贮藏 

分 类 号：S642.2[农业科学—蔬菜学]