微孔包装对油麦菜贮藏品质的影响  

Effect of Micro-perforated Packaging on the Quality of Romaine Lettuce During Storage

作　　者：王晓芸[1] 罗帅[1] 孝培培 李家政[2] 

机构地区：[1]天津科技大学包装与印刷工程学院,天津300222 [2]国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《北方园艺》2014年第24期119-123,共5页Northern Horticulture

基　　金：天津市自然科学基金一般资助项目(13JCYBJC25600)

摘　　要：以油麦菜为试材,采用在50μm厚的PE保鲜袋(40cm×65cm)上制备微孔的方法,研究不同微孔包装对油麦菜贮藏品质的影响。结果表明:油麦菜对气调不敏感,但低氧易造成油麦菜乙醇的生成与积累并带来异味。在(0.1±0.3)℃下采用40cm×65cm的小包装,在50μm厚的PE保鲜袋上制备1、3、6个孔径为0.180mm的微孔,对油麦菜均有良好的保鲜效果,至贮藏50d尚能保持良好的品质。Taking romaine lettuce as material,Polyethylene（PE）bags（40cm×65cm）of 50μm thickness with different micropore numbers were prepared to study the influence of perforated packaging on the quality of romaine lettuce.The results showed that romaine lettuce were not sensitive to modified atmosphere,but lower oxygen was likely to cause ethanol accumulation and off-flavor.PE packages（40cm×65cm）of 50μm thickness with 1,3,6perforations（0.180mm）all were suitable for romaine lettuces storage with fine quality up to 50 days under（0.1±0.3）℃.

关 键 词：微孔膜 包装 油麦菜 贮藏 

分 类 号：S636.209.3[农业科学—蔬菜学]