【摘要】 为了明确不同厚度PE袋包装对西兰花采后品质的影响,以未装袋的西兰花作为对照(CK),采用PE微孔袋以及厚度为20、30、40、50μm的PE袋对西兰花进行包装处理,置于(15±1)℃环境下存放,通过测定贮藏期间气体体积分数、感官评价、色差、失重率、硬度、可溶性固形物含量、VC含量、叶绿素含量、挥发性物质等指标,研究不同包装处理对西兰花贮藏品质的影响。结果表明,相比于CK组,各包装组可有效降低西兰花的失重率,防止其黄化,减缓叶绿素、VC含量和硬度的下降;且相比于其他包装组,厚度为20μm的PE袋处理能显著减缓叶绿素损失,维持西兰花的感官品质和固有风味。因此,西兰花在(15±1)℃条件下采用20μm PE袋包装处理效果较好。更多还原

【Abstract】 In order to clarify the effect of PE packaging with different thicknesses on the post-harvest quality of broccoli, the broccoli was packed in PE microporous films and PE films with the thickness of 20, 30, 40 and 50 μm respectively on(15±1) ℃. The effects of different packaging treatments on the storage quality of broccoli were studied by measuring the gas concentration, sensory evaluation, color difference, weight loss rate, firmness, soluble solids content, VC content, chlorophyll content and electronic nose during storage. The results showed that, compared with the CK group, the packing groups could effectively reduce the weight loss rate, prevent yellowing of broccoli and slow down the decrease of chlorophyll, VC content and firmness. Compared to other packed groups,PE films with a thickness of 20 μm significantly slowed down the chlorophyll loss and maintained the sensory quality and inherent flavor of broccoli. Therefore, under the condition of(15 ±1) ℃, the effect of PE film packed with 20 μm thickness on broccoli was better.更多还原