包装与食品机械2017，Vol.35Issue(6)：7-12,6.DOI:10.3969/j.issn.1005-1295.2017.06.002
鲜切青笋防腐保鲜工艺的优化及不同包装材料对其品质的影响
The Optimization of Preservation Technology of Fresh-cut Lettuce and Effects of Different Packaging Materials on Their Quality
摘要
Abstract
In order to study the effect of different preservatives and different packaging materials on the preservation of fresh-cut lettuce,and to extend the storage time,through the pre-experiment,potassium sorbate,natamycin and citric acid were selected as the effective preservatives. According to the orthogonal test of L9(34),the anti-corrosive and fresh compound was prepared with different ratio. The total number of bacteria ,weight loss rate and hardness for the determination of indicators,the final comprehensive score to determine the best compound ratio. The results showed that the best ratio of corrosion preservative was 0.02％ natamycin + 2.0％ citric acid + 0.04％ potassium sorbate. BOPA and low density polyethylene LDPE composite bags with different specifications of 0.07 mm,0.08 mm and 0.09 mm breathable materials were used to study the weight loss of fresh-cut lettuce during storage. The weight loss rate,Vc content,hardness of the impact,and select the best packaging materials. The results showed that the 0.07mm specifications of the composite packaging fresh-cut lettuce the best results.关键词
鲜切青笋/防腐保鲜工艺/正交试验/包装材料Key words
fresh-cut lettuce/preservation technology/orthogonal test/packaging materials分类
轻工纺织引用本文复制引用
刘金鑫,张玉斌,郝兰兰,白凯凯..鲜切青笋防腐保鲜工艺的优化及不同包装材料对其品质的影响[J].包装与食品机械,2017,35(6):7-12,6.基金项目
国家现代农业产业技术体系项目(CARS-38) （CARS-38）
甘肃省农业生物技术研究与应用开发项目(GNSW-2015-16) （GNSW-2015-16）
