DICP OpenIR
Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages
Hu, Wenzhong; Jiang, Aili; Qi, Haiping; Pang, Kun; Fan, Shengdi
KeywordFresh-cut Cabbage Initial Low Oxygen Perforated Film Package Barrier Package
Source PublicationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2007-08-30
DOI10.1002/jsfa.2944
Volume87Issue:11Pages:2019-2025
Indexed BySCI
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine ; Physical Sciences
WOS SubjectAgriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS Research AreaAgriculture ; Chemistry ; Food Science & Technology
WOS KeywordSHELF-LIFE ; ATMOSPHERE ; VEGETABLES ; STORAGE ; SPINACH ; FRUITS ; LETTUCE ; PRODUCE
AbstractThe 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.
Language英语
WOS IDWOS:000248493000005
Citation statistics
Cited Times:2[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/140626
Collection中国科学院大连化学物理研究所
Affiliation1.Dalian Nationalites Univ, Coll Life Sci, Dalian 116600, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, Dalian 116023, Peoples R China
Recommended Citation
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.
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