Effect of New-type Packaging Materials on Quality of Broccoli by Cold Chain Storage
The metabolism of broccoli is vigorous after harvest,if the broccoli were not stored properly,the quality of the broccoli would decrease rapidly and lost its edible value and benefits.Packaging to keeping fresh is the simplest solution to solve the above problems.To clarify the impact of packaging materials on the shelf life quality of broccoli,variety of'Naihanyouxiu'was used as the experimental material,and four new-type packaging materials were used,including polyethylene packaging bags,fuming fresh-keeping bags,physical perforated packaging bags and oule vegetable fresh-keeping bags,the change laws of weight loss rate and sensory index of broccoli packaged with different materials during storage at(5±2)℃ were studied.The results showed that the shelf lives in supermarket of broccoli packaged by fuming fresh-keeping bags,physical perforated packaging bags and oule vegetable fresh-keeping bags were extended by 2-4 days compared with the control of polyethylene packaging bags.Among them,oule vegetable fresh-keeping bags had the best effect for broccoli,whose the weight loss rate was 0.42％on the 9th day of storage,which was 1.35 percentage points lower than that of the control,the sensory index was 9.0 on the 8th day of storage,which was 4.0 higher than that of the control,and met the sales licensing standards of supermarket,and the sensory index was 5.0 on the 16th day of storage,which was still edible.The weight loss rate of broccoli packaged by fuming fresh-keeping bags was 0.27％on the 9th day of storage,which was 1.50 percentage points lower than that of the control,it met the sales licensing standards of supermarket on the 7th day of storage and still had edible value on the 14th day of storage.The weight loss rate of broccoli packaged by physical perforated packaging bags was 0.13％on the 6th day of storage,which was 0.74 percentage point lower than that of the control,and it met the sales licensing standards of supermarket on the 6th day of storage and still had edible value on the 13th day of storage.Three new-type packaging materials combined with cold chain all could maintain the appearance quality of broccoli and reduce the weight loss rate.From the comprehensive effects of prolonging the shelf life,oule vegetable fresh-keeping bags were the best,and the sensory quality of broccoli packaged with it had no obvious change on the 8th day of storage.
broccolipackagingcold chainsensory qualityshelf lifefresh keepingweight loss rate
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