Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages
文献类型：期刊论文
| 作者 | Hu, Wenzhong; Jiang, Aili; Qi, Haiping; Pang, Kun; Fan, Shengdi |
| 刊名 | journal of the science of food and agriculture
 |
| 出版日期 | 2007-08-30 |
| 卷号 | 87期号:11页码:2019-2025 |
| 关键词 | fresh-cut cabbage initial low oxygen perforated film package barrier package |
| 英文摘要 | the effects of perforated film packages (pfp) with different oxygen partial pressures (5, 8 and 10 kpa) and a barrier package (bp) at 21 kpa of o-2 on the quality of fresh-cut cabbages were studied at 5 and 20 degrees c. the microbial growth, appearance, flavor, ascorbic acid content and polyphenol oxidase activity were determined during storage. the results indicated that fresh-cut cabbages had better color retention and quality in pfp. oxidation of ascorbic acid (aa) and browning of fresh-cut cabbage were inhibited effectively using a pfp and an initial oxygen partial pressure equal to 5 kpa. analysis of microbial growth also showed that the total count on fresh-cut cabbage was relative lower in pfp with an initial low o-2 content. loss of total ascorbic acid was much lower in pfp than that in bp by suppressing aa oxidation. the results of sensory evaluation showed that flavor and appearance were maintained effectively at 5 degrees c and significant differences in flavor were found between pfp and bp both at 5 and 20 degrees c, while significant differences in appearance were found between pfp and bp only at 20 degrees c. 2007 society of chemical industry. |
| WOS标题词 | science & technology ; life sciences & biomedicine ; physical sciences |
| 类目[WOS] | agriculture, multidisciplinary ; chemistry, applied ; food science & technology |
| 研究领域[WOS] | agriculture ; chemistry ; food science & technology |
| 关键词[WOS] | shelf-life ; atmosphere ; vegetables ; storage ; spinach ; fruits ; lettuce ; produce |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000248493000005 |
| 公开日期 | 2015-11-17 |
| 源URL | [http://159.226.238.44/handle/321008/140626]  |
| 专题 | 大连化学物理研究所_中国科学院大连化学物理研究所 |
| 作者单位 | 1.Dalian Nationalites Univ, Coll Life Sci, Dalian 116600, Peoples R China 2.Chinese Acad Sci, Dalian Inst Chem Phys, Dalian 116023, Peoples R China |
| 推荐引用方式 GB/T 7714 | Hu, Wenzhong,Jiang, Aili,Qi, Haiping,et al. Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages[J]. journal of the science of food and agriculture,2007,87(11):2019-2025. |
| APA | Hu, Wenzhong,Jiang, Aili,Qi, Haiping,Pang, Kun,&Fan, Shengdi.(2007).Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages.journal of the science of food and agriculture,87(11),2019-2025. |
| MLA | Hu, Wenzhong,et al."Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages".journal of the science of food and agriculture 87.11(2007):2019-2025. |
入库方式： OAI收割
来源：大连化学物理研究所
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