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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
关键词Fresh-cut Cabbage Initial Low Oxygen Perforated Film Package Barrier Package
刊名JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2007-08-30
DOI10.1002/jsfa.2944
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
关键词[WOS]SHELF-LIFE ; ATMOSPHERE ; VEGETABLES ; STORAGE ; SPINACH ; FRUITS ; LETTUCE ; PRODUCE
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.
语种英语
WOS记录号WOS:000248493000005
引用统计
文献类型期刊论文
条目标识符http://cas-ir.dicp.ac.cn/handle/321008/140626
专题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
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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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