Effect of Packaging on Quality and Flavor of Fresh-Cut Perilla

被引：0
|
作者：
Zhang, Chao [1 ]
Li, Yunfei [1 ]
Wang, Yubin [1 ]
Ma, Yue [1 ]
Zhao, Xiaoyan [1 ]
机构：
[1] Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Beijing Vegetable Res Ctr,Minist Agr,Key Lab Urba, 9 Shuguanghuayuan Rd, Beijing, Peoples R China
来源：
2015 4TH INTERNATIONAL CONFERENCE ON ENERGY AND ENVIRONMENTAL PROTECTION (ICEEP 2015) | 2015年
关键词：
fresh cut; perilla; packaging; flavor; sensory; 1-METHYLCYCLOPROPENE; 1-MCP; ANTHOCYANINS; FRUTESCENS; MAP;
D O I：
暂无
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
The effect of packaging on the quality and flavor of fresh-cut perilla was evaluated. The packaging showed no significant influence on the shelf life of the perilla, that was 11d. The 1-MCP and MAP treatments hold the sensory features of the perilla, and the MAP treatment was more effective to avoid the loss of the greenness of the perilla leaf. The 1-MCP treatment was well maintained the original flavor of the perilla.
引用
收藏
页码：4504 / 4508
页数：5
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