包装学报Issue(3)：32-35,59,5.DOI:10.3969/j.issn.1674-7100.2015.03.006
植物精油对草莓保鲜效果的影响研究
Effects of Essential Oil on Strawberry Fresh-Keeping
郭晓沛 1王建清2
作者信息
- 1. 天津科技大学 包装与印刷工程学院，天津 300222
- 2. 包头轻工职业技术学院 艺术设计学院，内蒙古 包头 014030
- 折叠
摘要
Abstract
The effects of essential oil on strawberry fresh-keeping at normal temperatures were researched by choos-ing two kinds of film (PE film with high oxygen permeability and composite film with high barrier marked as FA membrane and FB membrane). The experiments of strawberry packaging were conducted in five groups (the group of CK, the group of FA membrane, the group of FB membrane, the group of FA with added essential oil, the group of FB with added essential oil). The sensory evaluation, soluble solids content, weightlessness rate and Vc content of strawberries were all measured at regular intervals. The results showed that the essential oils had certain effects in fresh-keeping and could extend the shelf life of strawberries to a certain degree at normal temperatures. Composite film (FB membrane) with high barrier combined with essential oils was the effective packaging method for strawberry with an obvious preservation effect.关键词
草莓/植物精油/保鲜效果Key words
strawberry/essential oil/effect of fresh-keeping分类
轻工纺织引用本文复制引用
郭晓沛,王建清..植物精油对草莓保鲜效果的影响研究[J].包装学报,2015,(3):32-35,59,5.
