安徽农业科学2009，Vol.37Issue(33)：16527-16528,16585,3.
不同包装材料对鲜切马铃薯的保鲜效果
Effects of Different Packaging Materials on Fresh-keeping of Fresh-cut Potatoes
摘要
Abstract
[Objective]The research aimed to study the fresh-keeping effects of different kinds of packaging materials on fresh-cut potatoes. [Method]Potato were chosen, peeled and cut into pieces (1.5-2.0 cm). After being dipped in 1.0 % citric acid solution for 3 min, the potato pieces were placed in plastic trays, covered with PE, PVDC and PE/PP film respectively, and then stored at 5 ℃ for 8 days. The fresh-cut potatoes were measured at 0, 2, 4, 6 and 8 day respectively. [Result]The results showed that PE/PP packaging with low gas-permeability could retain ascorbic acid, inhibit browning, slow down the accumulation of malondialdehyde (MDA) and electrolyte leakage, so as to slow down senescing. [Conclusion]Different kinds of packaging materials had different fresh-keeping effects on fresh-cut potatoes.关键词
鲜切马铃薯/包装/抗坏血酸/丙二醛/电解质渗出率/保鲜Key words
Fresh-cut potato/ Packaging/ Ascorbic acid/ MDA/ Electrolyte leakage/ Fresh-keeping分类
轻工纺织引用本文复制引用
覃海元,杨昌鹏,潘嫣丽,黄卫萍,陈智理..不同包装材料对鲜切马铃薯的保鲜效果[J].安徽农业科学,2009,37(33):16527-16528,16585,3.基金项目
广西农业职业技术学院自然科学基金项目. （）
