Effect of packaging on quality of fresh-cut thyme

被引：0
|
作者：
Zhang, C. [1 ]
Li, Y.
Wang, Y.
Ma, Y.
Zhao, X.
机构：
[1] Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China
来源：
PROCEEDINGS OF THE 5TH INTERNATIONAL CONFERENCE ON ADVANCED DESIGN AND MANUFACTURING ENGINEERING | 2015年 / 39卷
关键词：
fresh cut; thyme; packaging; 1-MCP; sensory; 1-MCP; TOMATO;
D O I：
暂无
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
The effect of packaging on the quality of fresh-cut thyme was evaluated. The packaging showed no significant influence on the shelf life of the fresh-cut thyme when its shelf life was 7 d. The 1-MCP and modified atmosphere packaging treatments hold the sensory features of the thyme, and avoided the loss of the greenness of the fresh thyme. Moreover, the 1-MCP and modified atmosphere packaging treatment shown no influence of the flavor of the of the fresh-cut thyme.
引用
收藏
页码：599 / 603
页数：5
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