食品科学2016，Vol.37Issue(14)：270-273,4.DOI:10.7506/spkx1002-6630-201614049
聚乳酸薄膜对西兰花的保鲜效果分析
Effect of Polylactic Acid Film Packaging on Preservation of Broccoli
李伟 1张一珠 1付正义 1张伟阳 1程树军1
作者信息
- 1. 华东理工大学材料科学与工程学院，上海 200237
- 折叠
摘要
Abstract
Polylactic acid (PLA) film was applied to preserve broccoli with polyethylene (PE) film packaging and without packaging as controls. The effect of PLA film on preservation of broccoli quality was investigated by periodically recording quality changes during storage at a constant temperature of (20 ± 3) ℃. The results showed that the vitamin C and chlorophyll contents of broccoli were declined, while the relative conductivity and peroxidase (POD) activity were increased during storage under all three packaging conditions. The broccoli packaged in PLA film showed minimum changes. From the above results it is clear that PLA film can preserve broccoli quality obviously and effectively prolong its shelf life at normal temperature.关键词
西兰花/聚乳酸/品质/常温货架Key words
broccoli/polylactic acid (PLA)/quality/room temperature shelf life分类
轻工业引用本文复制引用
李伟,张一珠,付正义,张伟阳,程树军..聚乳酸薄膜对西兰花的保鲜效果分析[J].食品科学,2016,37(14):270-273,4.
