Effects of Different Packaging Materials on Fresh-keeping of Fresh-cut Potatoes
[Objective]The research aimed to study the fresh-keeping effects of different kinds of packaging materials on fresh-cut potatoes. [Method]Potato were chosen, peeled and cut into pieces (1.5-2.0 cm). After being dipped in 1.0 % citric acid solution for 3 min, the potato pieces were placed in plastic trays, covered with PE, PVDC and PE/PP film respectively, and then stored at 5 ℃ for 8 days. The fresh-cut potatoes were measured at 0, 2, 4, 6 and 8 day respectively. [Result]The results showed that PE/PP packaging with low gas-permeability could retain ascorbic acid, inhibit browning, slow down the accumulation of malondialdehyde (MDA) and electrolyte leakage, so as to slow down senescing. [Conclusion]Different kinds of packaging materials had different fresh-keeping effects on fresh-cut potatoes.
国家科技期刊平台
NSTL
万方数据
维普
