冷链运输中包装方式对鸡毛菜冷藏保鲜效果研究  

Study on the Effect of Packaging Methods on Cold Storage and Freshness Preservation of Brassica Chinensis in Cold Chain Transportation

作　　者：周绍鹏 郭蛟 冯甜甜 黄玲[2] 周金伟 刘伟美 Zhou Shaopeng;Guo Jiao;Feng Tiantian;Huang Ling;Zhou Jinwei;Liu Weimei(Guangxi Logistics Vocational and Technical College,Guigang,537100,China;Guangdong Baiyun University,Guangzhou,510450,China)

机构地区：[1]广西物流职业技术学院,贵港537100 [2]广东白云学院,广州510450

出　　处：《冷藏技术》2023年第3期26-30,共5页Journal of Refrigeration Technology

基　　金：2023年度广西高校中青年教师科研基础能力提升项目(2023KY2034)广西地区预制菜冷链物流发展策略研究。

摘　　要：探讨不同包装方式对鸡毛菜贮藏品质影响情况,解决现有新鲜鸡毛菜贮藏时间短、品质下降过快的问题。以智能嵌入式气调试验箱为平台,进行无包装、蔬菜专用保鲜袋包装、保鲜盒包装三种方式的试验,通过测定叶片色差、失重率、叶绿素等参数及感官评价,确定试验样品品质变化情况。试验结果表明:保鲜袋包装方式可有效维持鸡毛菜的色泽和形态特性,保证样品有较优的商品属性。The effects of different packaging methods on the storage quality of Brassica chinensis were discussed,and the problems of short storage time and rapid quality decline of existing fresh Salsola were solved.Taking the intelligent embedded controlled atmosphere test box as the platform,three kinds of tests were carried out,including no packaging,special vegetable fresh-keeping bag packaging and fresh-keeping box packaging.The quality changes of the test samples were determined by measuring the color difference,weight loss rate,chlorophyll and other parameters and sensory evaluation.The results showed that the color and morphological characteristics of sauerkraut could be effectively maintained by using fresh-keeping bags,and the samples had better commodity properties.

关 键 词：鸡毛菜 包装方式 贮藏保鲜 气调 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206[轻工技术与工程—食品科学与工程]