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题名: Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages
作者: Hu, Wenzhong;  Jiang, Aili;  Qi, Haiping;  Pang, Kun;  Fan, Shengdi
关键词: fresh-cut cabbage ;  initial low oxygen ;  perforated film package ;  barrier package
刊名: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
发表日期: 2007-08-30
DOI: 10.1002/jsfa.2944
卷: 87, 期:11, 页:2019-2025
收录类别: SCI
文章类型: Article
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
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.
关键词[WOS]: SHELF-LIFE ;  ATMOSPHERE ;  VEGETABLES ;  STORAGE ;  SPINACH ;  FRUITS ;  LETTUCE ;  PRODUCE
语种: 英语
WOS记录号: WOS:000248493000005
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/140626
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

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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

Recommended Citation:
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.
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