论文部分内容阅读
以菜心温度4℃的“射手101”结球生菜为试材,采用0.01mm PEPO、PE、PVC保鲜膜包裹方法,研究(5±2)℃贮藏温度条件下,包装材料对其感官品质的影响。结果表明:保鲜膜包裹结球生菜可减少降低黄化、褐变、失水率,更有利于产品的保存,提高商业化贮运的经济效益;PEPO膜的可降解性、安全性能较好,拉伸性好,建议推广使用0.01mm PEPO膜作为结球生菜的保鲜材料。
Using the “Sagittarius 101” knotted lettuce with cup core temperature of 4 ℃ as the test material, the packaging materials were tested for its sensory organs under the storage temperature of (5 ± 2) ℃ with 0.01mm PEPO, PE and PVC cling wrap method. Quality impact. The results showed that the encapsulation of lettuce by plastic wrap reduced the yellowing, browning and water loss, which was more conducive to the preservation of the product and the economic benefits of commercial storage and transportation. The degradability and safety of PEPO film were better, Stretch is good, it is recommended to promote the use of 0.01mm PEPO film as a fresh-keeping lettuce material.