摘要
在超市常温销售的环境下,分别选用体积分数(后同)为5%O2,15%CO2,80%N2;10%O2,10%CO2,80%N2;20%O2,60%CO2,20%N23种气调比例对鲜切芹菜进行气调包装。测定芹菜的失重率,黄化率,维生素C,叶绿素和感官评价等指标。实验结果表明,在这3种气调搭配中,10%O2,10%CO2,80%N2对鲜切芹菜的品质保存效果最好。
Fresh-cut celery sold on supermarket at room temperature and packed with three atmosphere proportion of 5% O2, 15% CO2,80% N2; 10% O2, 10% CO2,80% N2; and 20% O2,60% CO2,20% N2 was studied. The results indicated 10% O2,10% CO2,80% N2 is the best atmosphere proportion for keeping fresh of fresh-cut celery through testing the qualities such as losing-weight, yellowing rate, vitamin C content, chlorophyll content, and sensory.
出处
《包装工程》
CAS
CSCD
北大核心
2007年第3期48-50,共3页
Packaging Engineering
基金
西南大学实验室开放(创新)基金项目(2005-21)
关键词
气调包装
常温
鲜切芹菜
MAP
normal temperature
fresh-cut celery
