Effect of packaging on quality and flavor of fresh-cut mint

被引：0
|
作者：
Zhang, Chao [1 ]
Li, Yunfei
Wang, Yubin
Ma, Yue
Zhao, Xiaoyan
机构：
[1] Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China
来源：
2015 7TH INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY IN MEDICINE AND EDUCATION (ITME) | 2015年
关键词：
fresh cut; mint; packaging; flavor; sensory; 1-MCP; 1-METHYLCYCLOPROPENE; SENESCENCE;
D O I：
10.1109/ITME.2015.23
中图分类号：
TP [自动化技术、计算机技术];
学科分类号：
0812 ;
摘要：
The effect of packaging on the quality of fresh-cut mint was evaluated. The shelf life of the fresh-cut mint was up to 12 d. The 1-MCP and modified atmosphere package treatments showed no significant influence on the total micorflora count, sensory features, and flavor of the fresh-cut mint. Remarkably, the modified atmosphere package treatment held the chlorophyll content and greenness of the mint. Hence, the modified atmosphere package treatment benefited the storage of the fresh-cut mint.
引用
收藏
页码：460 / 463
页数：4
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