中国果菜2023，Vol.43Issue(12)：1-6,26,7.DOI:10.19590/j.cnki.1008-1038.2023.12.001
不同保鲜膜对洪山菜薹保鲜及抗菌效果的影响
The Influence of Different Kinds of Plastic Wrap on the Preservation and Antibacterial Effects of Hongshan Stalk
摘要
Abstract
To extend the shelf life of Hongshan stalk,this article explored the effects of three types of plastic wrap on the preservation and antibacterial effects of Hongshan stalk.The biological characteristics,chromaticity,and gas content changes of Hongshan stalk during storage were measured,and sensory evaluation was conducted.The results showed that there were significant differences in the fresh-keeping effects of the three types of cling films on Hongshan stalk.The laboratory made antibacterial film and Clinley cling film had better fresh-keeping and color protection effects than PE bags,could inhibit the production of ethylene,inhibit the growth of microorganisms.Moreover,the oxygen content in Clinley cling film was higher than that in homemade antibacterial film and PE bag,and the carbon dioxide content was opposite.Therefore,homemade antibacterial film and Clinley cling film could inhibit the respiration of Hongshan stalk.The sensory perception of cauliflower in laboratory made antibacterial bags was better than that of Klein wrap,and far superior to PE bags.In summary,laboratory made antibacterial antibacterial films and Clinley cling films have better freshness preservation effects.Laboratory made antibacterial films provided a good material foundation for the freshness preservation of Hongshan stalk and have good market application prospects.关键词
洪山菜薹/保鲜/乙烯/抗菌保鲜膜/感官评价Key words
Hongshan stalk/preservation/ethylene/antibacterial cling film/sensory evaluation分类
农业科学引用本文复制引用
梁辉,李子鑫,李飞,严守雷,周维勇,何锦翠..不同保鲜膜对洪山菜薹保鲜及抗菌效果的影响[J].中国果菜,2023,43(12):1-6,26,7.基金项目
国家科技支撑计划项目(2015BAD16B07-3) （2015BAD16B07-3）
